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Section: Flavor > Regulatory & Research

Scientists Find HDMF Plays A Key Role in Strawberry's Aroma

According to the study, HDMF plays an important role in strawberry's aroma; biosynthetic processes might be used soon to prepare the true flavor of strawberry from fructose, for example.

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SweeGen and Ingredion Announce Reb M Approval in Colombia

Ingredion and SweeGen have announced the approval of Reb M sweetener for use of beverage, confectionery, bakery and other applications in Colombia.

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The Lebermuth Company Receives SQF Certification

SQF is a Global Food Safety Initiative (GSFI)-recognized certification for process quality and safety; it was previously known as SQF Level 2.

EFSA's Risk Assessment Deems Aspartame Safe

Notes the ingredient poses no toxicity concern for consumers at current levels of exposure and the current Acceptable Daily Intake (ADI) is safe for the general population.

Each Villa Blu startup company will have access to process equipment, analysis and development laboratories as well as regulatory support.

Robertet Introduces Villa Blu Startup Accelerator

Beginning March 2023, the inaugural five companies will be selected to join the accelerator.

The FDA's approach to food safety will likely result in many new regulations impacting the industry.

Food Safety’s Impact On F&F Regulations

Why recategorization of food allergens, recalls and remodeled requirements could influence the industry.

National Science Foundation Provides Research Awards

Research on the identification and synthesis of flavor and nutrition compounds among recipients

Volatile Release from Mint-Flavored Sweets

In this paper we report results from instrumental analysis of menthol and menthone in the breath of individuals eating a range of mint-flavored sweets. These results demonstrate the reproducibility of breath volatile analysis for assessing the aroma-release characteristics of mint-flavored products.

Dihydroquercetin is naturally found in a variety of fruits and vegetables.

Blue California’s Dihydroquercetin Receives GRAS Status

Blue California offers food and beverage manufacturers its high purity Taxifolin BC-DHQ made by a sustainable process.

Results from sensory screening trials showed that Cocoa Replace closely matches cocoa powder in sensory experience and acceptability.

Ardent Mills Introduces Cocoa Replacement Solution

Cocoa Replace is designed to replace 25% of cocoa powder in cakes, brownies, cookies and muffins.

Sustainability is top-of-mind for consumers around the globe, with 84% believing in personal sustainability.

Kerry's Consumer Research Shows Sustainability Demand For Food and Beverages

Sustainability is top-of-mind for consumers around the globe, with 84% believing in personal sustainability.

Report Says Addictive-like Eating Shouldn't Be Called "Food Addiction"

“Eating addiction,” rather than “food addiction,” better captures addictive-like eating behavior, according to a recent report published in the journal Neuroscience & Biobehavioral Reviews.

Symrise has released its naturalness study for the LATAM market.

Symrise Study Reveals Importance of Naturalness for Latin American Consumers

Symrise has released its naturalness study for the LATAM market.

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Special Report: Developments in Taste Perception

The latest findings and their application to the flavor, food and beverage industries. Considerable progress in taste perception research has been made during the past decennium. Taste receptors (TRs) for tastants with sweet, bitter, umami and fatty qualities have been identified.

Freedonia Releases Flavors & Fragrances Forecasting Study

Shows increasing market demand for flavor and fragrance products, particularly natural options for food, cosmetics and toiletries, and air care through 2014 and beyond

Chinese Report on Food Safety Posted

China's State Council Information Office has launched a report titled "The Quality and Safety of Food in China."

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[Podcast] A Whiff of Scent Science With Nancy Rawson of Monell

In this episode of Two Sense, we speak with Monell's Associate Director Nancy Rawson, Ph.D., an olfactory cell biologist, to learn more about the latest research in anosmia and why smell is critical to our livelihoods.

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Researchers Identify 10 Categories of Smell

New research sniffs out odor categories; supports the idea that the olfactory world is tightly structured, and organized by a handful of basic categories.

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