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375 Results

Section: Flavor > Regulatory & Research

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Authentication of a Flavoring Substance: The Vanillin Case

As vanilla remains a popular taste and scent around the world, the global vanillin market is responding to increasing demands for naturals, while also addressing regulatory and adulteration issues.

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Flavorcon 2018 Hosts Global Tastemakers in Atlantic City

The global flavor, food and beverage event brought together more than 550 attendees to discuss insights into ingredients, formulations, product development and consumer and market trends.

Organoleptic Characteristics of Flavor Materials: November December 2006

Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.

Organoleptic Characteristics of Flavor Materials: January February 2006

Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Cocoa nib extract, 4-hexene-3-one, Cognac Oil Replacer #1447 and more.

EFSA Ruling Finds Issues with Two Smoke Flavorings

Unismoke and Zesti Smoke Code 10 pose "adverse effects," Smoke Concentrate 809045 cleared.

Part 2 of 2: Exploring terpenes and mood alteration, selection of terpenes and ideas on how to assemble your flavor.

Using Terpenes to Make Flavors with Health Halos

Part 2 of 2: Exploring terpenes and mood alteration, selection of terpenes and ideas on how to assemble your flavor.

Campbell Soup Principal Flavorist Joins Artificial Intelligence Panel

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

The patented system uses a blend of plant-derived ingredients (wax, fat, surfactant) to create encapsulated particles for aroma and flavor delivery.

Spray-Tek Receives Patent for Flavor Delivery System

This technology can be used across multiple product categories and formulations.

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Flavorchem Launches Line of Non-GMO Ingredients

Flavorchem Corp. launched a line of ingredients verified non-GMO through the Non-GMO Project.

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Patent Pick: Imprinted Polymers for Flavor Isolation

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from the R.J. Reynolds Tobacco Company, relates to molecularly imprinted polymers to isolate tobacco flavor components.

USDA Presents Flavor Saving Techniques for Tomatoes

Researchers provide insight on flavor saving techniques and boosting aroma chemicals for tomatoes in the mass market.

EFSA Evaluates Genotoxicity Potential of Six Flavors

Each of the additives had an α,β-unsaturated aldehyde or ketone structure that marked it as risky

Flavor research: the Perception of Sour Taste

In a recent study, scientists at Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception

Minor components in natural flavors and fragrances

Fragrances and flavors are most often constituted by numerous components, of which certain particularly powerful ones are detected in dilutions of the order of a gram per metric ton and even lower. The increasing importance of these minor components is not always realized by most specialists in our profession. Yet, these minor components constitute a future field for fundamental research and for industrial applications with economic consequences.

Horizon Watch: Ensuring the Business of Flavors

FEMA reviews the emerging challenges that will impact the flavor industry for years to come.

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Taste and Flavor Innovations for Healthier Products

How pharmaceutical technology is expanding the frontiers of taste ingredients

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Flavorcon 2019 Announces Cincinnati Location and Dates

Flavorcon 2019 will be held at the Duke Energy Center in Cincinnati, Ohio on Nov. 11-12, 2019.

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A Sweet Outlook for Bioproduction and Flavors

At Flavorcon 2018, Brendon Dusel, senior scientist for Conagen Inc., will discuss the future of bioproduced flavors and how it has impacted the food and beverage markets.

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