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Type: News

Section: Flavor > Regulatory & Research

More on EPA ChAMP Program

On May 2, 2008 the Environmental Protection Agency (EPA) held a public meeting on the Chemical Assessment and Management Program (ChAMP), a program designed to fulfill US commitments under the Security and Prosperity Partnership of North America (SPP) with Canada and Mexico to improve cooperation on chemical regulation among the three countries.

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Caps on Sodium Spur Umami Solution

Salt of the Earth is one of the latest manufacturers to launch a sodium reduction line geared towards restaurants amid the national sodium reduction push.

The results reveal the bimodal regulation of appetitive and tolerance signals toward salt, which together dictate the amount of sodium consumption under different internal states.

Study Reveals Brain Circuit Regulates Tolerance of Taste Associated with Sodium

The results reveal the bimodal regulation of appetitive and tolerance signals toward salt, which together dictate the amount of sodium consumption under different internal states.

General Mills Files Patent for Dough with Reduced Sodium Content

General Mills has filed a patent for dough formulations that use less sodium and more health-oriented fats.

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Patent Pick: Salt of the Sea

In a seasoned quest for salt flavor alternatives, this new "salt of the sea" invention looks to chitosan, typically found in the exoskeletons of crustaceans, as a new salt source.

New Study Looks at Savory Aroma, Saltiness Interaction

Appearing in the online Journal of Food Science

Project Examines Ways To Further Reduce Salt in Foods

Leatherhead food research project finds more scientific development needed

Monell Gets $1 Million to Further Salt Taste Perception Research

Food chemistry consultant Louise Slade, who made the donation, stresses the importance of salt taste perception research to make food healthier.

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Patent Pick: Spice Up Saltiness of Laver Seaweed

Patent Picks are chosen by the editors from publicly available sources. Today's technology, from Fuji Oil Holdings, is a composition to enhance the salty taste of dried laver seaweed sheets.

Study: Children's Salty, Sweet Taste Preferences Linked to Growth

Children who were tall for their age preferred sweeter solutions, and children with higher amounts of body fat preferred saltier soups.

Monell Study Shows Starchy Foods Affect Infants Salt Preference

Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.

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Campbell Starts to Label 'GMO'

Campbell Soup has become the first company to prepare a label to comply with pending genetically modified organism (GMO) labeling.

EFSA d-Camphor Opinion

Suggested maximum daily limit: 2 mg/kg.

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EFFA Revamps Website, Improves Communication

EFFA launched a newly re-designed website at the end of June to revamp its brand and give a fresh design and new content.

RSSL Revamps Flavor Analysis Labs

New technology investment expands information gathering for the chemicals responsible for the desirable and undesirable flavors and smells within foods

American Chemistry Council Launches Advocacy and Awareness Campaign

Called "From Chemistry to Energy," campaign focuses on developing quality energy policies and highlighting chemistry's role in creating jobs.

Campbell Soup Principal Flavorist Joins Artificial Intelligence Panel

The principal flavorist joins taste experts from ADM, Givaudan and IFF.

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