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Section: Flavor > Regulatory & Research

Recent Developments in the Study of Perception: Taste and Smell

In this paper we have tried to give an overview of the present knowledge about olfactory and gustatory perception from a viewpoint that leaves room for practical application of the knowledge. Smells and tastes are often perceived unconsciously by consumers. They evoke personal memories and moods, but can hardly be described adequately, unless specific training is given.

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.

“Exploding” Formulas, GHS and Other Compliance Issues for Flavor Suppliers

Regulatory must become a core competency of every flavor company today, according to a panel session at the annual convention of the National Association of Flavors & Food-ingredient Systems (NAFFS). This discussion is presented here.

High Impact Aroma Chemicals Part 2: The Good, The Bad, And The Ugly

In Part 1, “More Fizz for your Buck”, the role of high impact aroma chemicals as character impact materials in foodstuffs was described.1 In that article, a simple 16-segment flavor wheel was used as the theme to link the materials.

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Evolva Talks GMO Labeling Law and What's Needed Next

Following the landmark U.S. decision to enact a law that creates a national standard for labeling food products that contain genetically modified ingredients, Evolva has issued a statement saying it supports the change.

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CBD: The Compound, the FDA and the Path Forward

A general overview of the background, current legal status and path forward surrounding the use of CBD in products intended for human consumption.

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Safety Solutions Make Perfect Sense for Scents and Flavors

Learn how a world-renowned flavors producer is meeting global regulatory compliance, improving efficiency and spending more time doing what they love - creating fun flavors that pass the taste test.

In an online presentation moderated by Rachel Herz, Ph.D., neuroscientist and author, listeners can hear about the impact of COVID and smell loss on the culinary world.

Culinary Professionals on Smell and Taste Loss Virtual Event

In an online presentation moderated by Rachel Herz, Ph.D., neuroscientist and author, listeners can hear about the impact of COVID and smell loss on the culinary world.

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In Biotech We Trust: ACS International and REG Life Sciences Collaborate for F&F

In order to understand and develop the flavor and fragrance market, ACS International and REG Life Sciences will work together to create advanced intermediates for flavor and fragrance.

Ballschmiede shares, 'Innovations are addressing the increasing concern of resource scarcity, with efforts aimed at developing alternative flavoring ingredients and reducing the environmental footprint of food production.'

The Global Flavor Industry Enters a ‘Complex’ and ‘Rapidly Evolving’ Phase, Says IOFI Executive Director

Sven Ballschmiede, executive director of the International Organization of the Flavor Industry, discusses regulation flashpoints, healthy food trend impacts and more.

Searching the patent literature for flavor and fragrance materials

When searching the perfumery or flavor use of a chemical, novel or not, two places in each classification system should be searched: all organoleptic use class(es), and the chemical per se class. At a minimum, the search should cover the U.S. Classification system, the International Patent Classification, the standard chemical literature (e.g. Beilstein and Chemical Abstracts), and the standard literature of our industry: Bedoukian’s Perfumery and Flavoring Synthetics, Arctander’s Perfume and Flavor Chemicals (Aroma Chemicals) Vol. I and II, and the Fritzsche library bulletin.

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.

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Bell Flavors and Fragrances in Middletown Obtains Re-Certification

Bell Flavors and Fragrances announced the re-certification of their manufacturing facility in Middletown, NY for the ISO 22716.

FDA Finalizes Menu and Vending Machine Calorie Labeling Rules

Calorie information will need to be listed on menus and menu boards in chain restaurants, similar retail food establishments and vending machines with 20 or more locations.

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MANE and César Ritz Colleges Switzerland Partner to Make Culinary Magic

MANE has signed a partnership with César Ritz Colleges Switzerland to get involved with the future chefs from the Culinary Arts Academy Switzerland.

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

Supercritical fluids for extraction of flavors and fragrances from natural products

The applications discussed in this article have been limited only to flavor and fragrance extraction. It should be noted that supercritical fluid extraction has a much wider range of applications. It can compete directly with two widely used separation process--distillation and solvent extraction.

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