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Section: Flavor > Regulatory & Research

Kerry's research shows that the pandemic has encouraged consumers to be more aware of the circumstances surrounding the food they eat.

Kerry Releases Food Safety Research

Kerry's research shows that the pandemic has encouraged consumers to be more aware of the circumstances surrounding the food they eat.

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2018 WFFC Scholarships Applications Available

Women studying to work in the flavor and fragrance industries can now apply for the 2018 Rita Flynn Memorial Fragrance Scholarship Award and the 2018 WFFC Flavor Scholarship Awards.

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Patent Pick: Sweet Chemosensory Modifier

Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes compounds that can modify sweet taste receptors and their ligands.

Photo provided by The Hershey Company

Hershey Commits to Cocoa Sustainability

The company invested half-a-billion dollars in Cocoa for Good, a sustainability plan aimed at combatting poverty, poor nutrition and farming issues that affect cocoa farmers in West Africa.

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Givaudan Releases 2017 Sustainability Report

Among the report’s highlights: the company has reached its 2020 target for reducing water consumption three years ahead of schedule and has surpassed its target to significantly reduce global water consumption by the same year.

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Patent Pick: Sweet Orange Clone

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a new sweet orange clone named OLL-8, which exhibits a Valencia-like flavor profile.

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What Are Flavorcon Attendees Saying?

With registration for Flavorcon 2018 open, see what attendees from last year’s event are saying and start planning your trip today!

EFSA Concludes Aspartame is Safe

The European Food Safety Authority (EFSA) has concluded its regulatory review of aspartame and has found that the ingredient is safe for consumption.

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Sweet Techniques to Modify Flavor

While sugar reduction is on the rise, this trend goes above and beyond sweet nothings—instead, companies are producing sweet somethings with solutions to keep flavors from being modified.

Raw Material Bulletin: September 2014

Raw Material Bulletin: Symrise, SAFC and more

Stability of Beverage Flavor Emulsions

The problems of producing a stable emulsion can be solved by application of colloidal chemistry principles. Factors influencing emulsion stability are: the particle size distribution in the emulsion, density balance of the two phases, adsorption of solid film at interfaces and electrostatic charges on the droplets.

Sensory Properties of Optical Isomers

The sensory properties of a series of volatile enantiomers, which are important in flavors and fragrances, will be discussed in this article.

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Endpoint. Defending Nature’s F&F Sources

In some cases, Mother Nature’s materials can be artificially reconstructed. In others—well, as they say, there’s no substitute for the real thing. What happens when natural sources are threatened? Science goes on the defense.

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Kalsec Receives SQF’s Highest Rating

As a global producer of natural spice and herb flavor extracts, colors, antioxidants and advanced hop products for the food and beverage industry, Kalsec has demonstrated that it exceeds quality control and food safety practices and has received an “excellent” rating.

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Frutarom Completes Seventh Acquisition

With a signed agreement between Frutarom and Nardi Aromas Ltd., Frutarom will receive 100% of the Nardi Aromas’ shares in exchange for $1.6 million.

Senomyx, Firmenich Extend Collaboration

Research phase on cooling taste flavors extended two additional years

OSHA and NJDOH surveys

The Flavor Extract Manufacturers Association (FEMA) has announced that the Occupational Safety and Health Administration (OSHA) is resuming its national survey of flavor manufacturers.

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Perfume and Flavor Synthetics

Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fi elds of basic research.

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