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Section: Flavor > Regulatory & Research

IFEAT 2008 Montreal Highlights: Threats and Opportunities for the Industry

Welcome address underscores globalization of industry and the challenges ahead

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F&F Literature Review: Natural Progression in Extraction, Production and Research

A brief look at the literature gives some indication of health and wellness drivers, including natural extraction, production and modification processes; authentication techniques; and even biometric efficacy research.

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The Bell Tolls Twice: Bell Flavors and Fragrances Wins Award Two Years In A Row

The Chicago’s Best and Brightest Companies to Work For award is given to Bell Flavors and Fragrances for the second year in a row. The award celebrates companies with unprecedented human resource practices.

GC and Sensory Techniques Coupled in Caramel Flavor Analysis

Aromatic caramel is a complex mixture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste.

The study looked for genomes of the tomato that involved fruit softening but not fruit ripening.

Tomato Gene Study Could Improve Flavor and Shelf Life

The study looked for genomes of the tomato that involved fruit softening but not fruit ripening.

Understanding the power of sensory research in regards to flavor perception and association.

Cross-cultural Influences in Multi-sensory Flavor Perception and Association

Understanding the power of sensory research regarding flavor perception and association.

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Firmenich Sells La Jonction to Support Geneva and Global Goals

In order to help Geneva state’s urban renewal plan, Firmenich has decided to sell La Jonction to the State’s Pension Fund so it can conduct its largest investment to date.

Scientists Discover New Genes Involved in Taste and Food Preferences

Surprisingly, none of the genes thus identified belonged to the category of taste or smell receptors.

Flavor Perception Study: The role of color, cooling and aroma

In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception

Doehler is set to inaugurate a technological office and lab customer facility in North Brunswick that is said to act as the Ixora east coast collaboratory hub and will focus on the development and validation of thousand product applications.

Doehler and Ixora Scientific Announce Partnership for Taste Modulator Research

Doehler is set to inaugurate a technological office and lab customer facility in North Brunswick that is said to act as the Ixora east coast collaboratory hub and will focus on the development and validation of thousand product applications.

Response Surface Methodology in Flavor Research— Reaction of Rhamnose and Proline

Without appropriate experimental designs it is not possible to properly assess interactions along with the contribution of each variable. Response Surface Methodology helps us do this and is another tool for understanding the effects of reaction conditions on Maillard-type flavors

Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol

This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.

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Analysis: Twice-cooked Chip Aroma Yields Bitter Cocoa and Floral Notes

The beloved smell of British chips may be attributed to aroma facets such as butterscotch, cocoa, onion, cheese and even ironing board, according to a research.

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.

Special Feature: REACH and In Vitro Alternatives—Corrosive Potential Testing

With the new REACH regulations, manufacturers are now required to provide safety information on all chemicals they produce that are sold, manufactured, or imported into the EU in a quantity that is greater than or equal to one ton per year. This means that safety data must now be collected for over 30,000 existing and established chemicals

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Patent Pick: Ain’t It Swell When Foods and Beverages Don’t Smell?

Patent picks are chosen by the editors from publicly available sources. The present invention offers a variety of ways to reduce unpleasant odor from foods and beverages.

Kanegrade India CEO, Kavita Bhatnagar, Ph.D., emphasized humans' multidimensional relationship with food, incorporating psychological principles, including Gestalt psychology and classical conditioning, to create appealing flavors.

Unravelling the Intersection of Nutrition and Flavor Perception BSF Webinar Recap

The presentation explored the evolutionary basis of flavor perception, highlighting the challenge of balancing healthfulness and palatability due to our genetic predisposition for energy-dense foods.

The project's primary focus is said to lies in exploring the ways flavors bind to protein molecules intending to recommend novel flavoring strategies that elevate the sensory experience of plant-based meat alternatives.

IFF, Unilever and Wageningen University Partner to Address Plant-based Flavor Challenges

The catalyst for this collaboration is the longstanding challenge of working with plant proteins which are known to create many off-notes and lingering bitterness in plant-based meat alternatives.

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