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Section: Flavor > Regulatory & Research

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Taste, Aroma and the Brain

The interesting thing about flavor in the brain is that the whole is often more than the sum of its parts. You don’t taste with your mouth or your nose; you taste with your brain.

TSCA and TSCA Compliance

Although many uses of chemical substances by our industry are regulated under the FFDCA, most of these materials also have potential applications requiring some form of TSCA

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Study Connects Olfaction and Neurodegenerative Disease

A study on the relationship between olfactory deterioration and neurodegenerative disease will be addressed by the collaboration between Monell Center and the Brain Health Registry.

Sensory Evaluation: Analytical and Affective Testing

The test objective will determine the type of panelist, methodology, appropriate level of statistical risk to endure and how to interpret results to provide an actionable recommendation. All sensory testing can be defined under two categories: Affective Testing and Analytical Testing.

Saccharin—the sweet and sour saga

The focus on saccharin highlights the basic deficiencies in the criteria by which food ingredients are evaluated for safety, particularly when the spector of cancer hangs overhead. The existing evaluation of all aspects of the safety of saccharin has caused an improvement in the safety evaluation proceedings and the benefits have impacted throughout the food industry, its regulators, and the scientific disciplines they rely upon.

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Patent Pick: Amide and Menthol Cooling

Patent Picks are chosen by the editors from publicly available sources. Today's disclosure relates to amide and menthol cooling compositions with improved taste.

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Evolva Announces Restructure and Management Changes

Evolva announced its strategy to restructure its business to promote growth. Among the changes include a major site consolidation, management changes and layoffs.

EU Chemical Classification and Labeling Update

The Portuguese Presidency of the European Union has warned that legislation harmonizing EU chemical classification and labeling rules with United Nations standards must be adopted during the first half of 2008 or risk jeopardizing the implementation of REACH.

Kerry's innovation and technical center in Beloit, Wisconsin.

Kerry Opens Innovation and Technical Center

Wisconsin-based site to serve food and beverage product development needs.

Patent Picks—Sweet and Savory

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments related to sweet and savory tastes.

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Smell and Taste in Aging

Understanding the ways in which age affects olfactory and gustatory sensitivity differently, and how individual olfactory sensitivies may diminish at varying rates

Andreas Pfaltz Awarded 2008 Ryoji Noyori Prize

Andreas Pfaltz of the University of Basel, Switzerland, has received the 2008 Ryoji Noyori Prize.

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Evolva CEO and Board Member Stepping Down

Recently, Evolva announced the departure of CEO, Neil Goldsmith, and the new CEO, current COO, Simon Waddington.

The History, Use and Pharmacology of Spices

This paper discusses a traditional category of those "cosmetics," the spices and herbs--broadly called "spices"--and some of their aspects.

EPA Test Rule on HPV and Acetaldehyde

In a Federal Register notice published July 24, 2008, the US Environmental Protection Agency (EPA) announced it is proposing a test rule that would require testing for certain High Production Volume (HPV) chemicals for which manufacturers have not voluntarily provided data.

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Kerry Group Announces Ganeden Acquisition and Growth

Kerry Group announced the acquisition of Ganeden and has updated its medium-term growth targets.

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Technical and Sensory Impacts of Clean Labels

The most important trend driving new product development in foods and beverages will impact the flavor industry.

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Green Biologics Receives Halal and Kosher Certifications

“These certifications are becoming popular, not only for those with religious motivations, but also to the wider market as they are being used as an effective method for identifying high quality goods.”

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