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Type: News

Section: Flavor > Regulatory & Research

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Denali Invests for Growing Demand

Denali Ingredients is hoping to meet growing customer demand and create new jobs with the investment of $5.5 million for its Milwaukee facility expansion.

Report Discusses Diacetyl, Occurrance and Toxicity

According to report in the Journal of Agricultural and Food Chemistry, diacetyl was one of the most intense volatile compounds, for example, in the aroma of pasteurized AA butter.

EFSA Deems 3-Acetyl-2,5-dimethylthiophene Genotoxic

The panel concludes 3-acetyl-2,5-dimethylthiophene, which is used to give food a burnt nutty flavor, is mutagenic both in vitro and in vivo and that using it as flavoring substance raises a safety concern.

Givaudan's Advanced Tools for Modelling (ATOM) was created to minimize trial and error process in flavor production.

Givaudan Debuts AI Tools for Product Development

Givaudan's Advanced Tools for Modelling (ATOM) was created to minimize trial and error in the process in flavor production.

Givaudan hopes that the increased engagement through the product development process will allow the co-creation of flavors that accurately reflect consumer trends.

Givaudan Launches Handheld Aroma Delivery Device, Myromi

Myromi will be gradually rolled out throughout the year for customer use.

Study Strengthens Link between Diacetyl and Lung Disease

A recent study conducted by scientists at the National Toxicology Program evaluated the respiratory toxicity of diacetyl in mice at exposure profiles relevant to workplace conditions at microwave popcorn packaging plants.

EFSA Finds Diacetyl Butter Flavoring Study Doesn't Hold Up

The EFSA concluded the cytotoxicity assay and the cellular system used by the authors have shortcomings that did not allow the extrapolation of the data to be used in the safe assessment of diacetyl as a flavoring agent in food.

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DuPont Tate & Lyle Celebrates 10 Years, Expands Facility

Celebrating 10 years of shipping biomaterial, DuPont Tate & Lyle have announced an expansion that will increase its Loudon, Tennessee facility by 35% and will source its products to customers around the globe through the consumer and industrial market segments.

This session will focus on the interpretation of the flavor regulatory documentation package and how this information can affect the ingredient declaration, product claims, and applications for use in finished consumer goods.

How Do I Label This? Translating Flavor Documents & Regulations

Take a look at this freshly announced Flavorcon 2023 session!

EFSA Supports Euro Commission in Defining Endrocine Disruptors Criteria

Ahead of a scientific meeting in Brussels, the EFSA issues a written statement saying it’s “supporting the European Commission in defining scientific criteria for endocrine disruptors."

Humans Can Use Smell to Detect Levels of Dietary Fat

In all three experiments, participants could use the sense of smell to discriminate different levels of fat in the milk.

Study Finds Obese Children Have Difficulty Detecting Certain Tastes

Obese subjects could identify taste qualities less precisely than children and adolescents of normal weight

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Firmenich Wins DuPont’s Safety and Sustainability Award

Firmenich has won DuPont's Global Sustainability Award for its Ingredients Sustainability Index, which tracks the life cycle of its raw materials.

Research: Fructose-Sweetened Drinks May Increase Cardiovascular Diseases

A recent study at the Monell Chemical Senses Center found that obese people who drink fructose sweetened beverage during meals have increased triglycerides—a condition that increases risk of cardiovascular diseases.

According to Mintel, while experience with meat alternatives is more common with younger adults, all consumer demographics engage with the category.

3 Key Technological Advancements Driving Plant-Based Food and Drink Innovation

Discover Mintel's insights on the innovations in the plant-based food and drink market.

EPA's DfE Program Proposes Enhancements for Standard for Safer Products

Enhancements include adding new areas to the Standard, as well as updating existing areas.

Monell Executive vice president and chief impact officer, Nancy E. Rawson, Ph.D. shared, “For consumers to accept new healthy and sustainable foods, such as the proteins in plant-based foods, mouthfeel is essential. It takes a truly forward-thinking corporate R&D program to invest in this type of foundational research.”

Danone, Diageo, and Mars Wrigley Partner with Monell for Mouthfeel Study

Phase 1 of the study will use simple mixtures of fats and sweeteners in beverages sampled by a panel of study participants to uncover the scope of mouthfeel perception.

Monell Study Shows How Diet Affects Body Malodor Disorder

Patients suffering from trimethylaminuria (TMAU) can find possible treatment through dietary changes

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