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Section: Flavor > Regulatory & Research
Ingredients
Consumer Exposure to Chemically Defined Flavoring Substances
The following observations should put into perspective the exposure of consumers to flavoring substances. This may help us to establish a reasonable priority for the safety evaluation of the unmanageably large number of flavoring substances occurring in food and used by the flavor industry.
Flavorcon Coverage
Kroger Takes the Stage at
Flavorcon
2022
Senior innovation manager, Natalie Taake, is set to talk about "How to Kill Innovation." Are you ready?
Flavor
Top 5 Flavor Headlines of May 2025
Check out our readers' most loved articles about flavor from this past month.
Ingredients
Figs of the Future: Firmenich Announces Flavor of 2018
Firmenich has announced that fig will be the flavor of 2018 due to its health attributes and unique flavor and texture profile.
Regulatory & Research
Symrise Launches Program to Meet New EC Flavoring Regs
Focus on natural flavor solutions, customer consultations.
Flavor
British Society of Flavorists: Amsterdam Table Talk Exhibition 2016
A record number of people attended the British Society of Flavorists' 8th Table Talk exhibition held on March 3, 2016 in the NH Schiphol Hotel at Amsterdam Airport.
Regulatory & Research
Monell Partners with Drexell on Food and Flavor Science
Partnership promotes training and research opportunities in chemosensory science.
Regulatory & Research
RIFM Issues Eight Flavor or Fragrance Ingredient Data Sheets
Includes benzaldehyde, α-Methylbenzyl alcohol, p-tert-Butylcyclohexanone, Anisole, Valeraldehyde, l-.alpha.-Pinene, l-.β.-Pinene and 4-Hydroxybutanoic acid lactone.
Ingredients
The Significance and Use of Trace Components in Flavors
Only too recently, as I mentioned earlier, have we delved into and realized the complexities and learned the value of the trace items that now enable us to convert basic formulations into many different and characteristic flavors. The artistry that goes into formulating a flavor today depends largely upon the research chemist’s techniques in identifying the trace element and upon the skill of the flavorist in using those minute quantities that contribute to the uniqueness of a flavor!
Regulatory & Research
Predictive Science + Emerging Technologies: Speeding Flavor and Fragrance Innovation
Accelerate discovery through predictive science, benefits of virtual screening, productivity and better knowledge management.
Regulatory & Research
10 Insider Tips To Design Effective Flavor & Fragrance Presentations
Designing effective flavor and fragrance powerpoint presentations can be challenging and time consuming. Founder and creative director, George Costello of George Costello Creative, LLC, (GCC) shares his top “10 Insider Tips To Design Effective Flavor & Fragrance Presentations.”
Ingredients
[Podcast] Creating Flavors for CBD Applications With Bob Corbett
In this Two Sense podcast, we discuss the challenges of creating flavors for CBD applications and its evolving regulatory status with Bob Corbett of Zoomessence.
Regulatory & Research
Defining Flavors to Drive Efficiencies Across the F&B Industry
Understanding how to make the flavor selection process more efficient for both flavor houses and food and beverage manufacturers.
Flavor
Custom Flavors Breaks Ground on East Coast Production Facility
Custom Flavors esitmates that this project will generate 30 new jobs over the next three years in food science, production and quality control.
Ingredients
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.
Ingredients
GC and Sensory Techniques Coupled in Caramel Flavor Analysis
Aromatic caramel is a complex mixture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste.
Savory Applications
Reaction Flavor Solutions – Ancient Chemistry for the Modern World
As alternative proteins continue to drive the green, clean food movement, reaction flavors serve as a functional tool to provide the savory flavors found in cooked meats and vegetables.
Regulatory & Research
EFSA Finds Diacetyl Butter Flavoring Study Doesn't Hold Up
The EFSA concluded the cytotoxicity assay and the cellular system used by the authors have shortcomings that did not allow the extrapolation of the data to be used in the safe assessment of diacetyl as a flavoring agent in food.
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