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Section: Flavor > Regulatory & Research

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[Podcast] The Future of Flavor and Food With Sean Raspet

In the newest episode of the Two Sense podcast, Perfumer & Flavorist sits down with artist and Soylent flavorist Sean Raspet. Listen today for an insight into future of food, the benefits of synthetics and sustainable food alternatives.

The two bodies conducted independent but complementary reviews to assess the potential carcinogenic hazard and other health risks associated with aspartame consumption, both evaluations noted limitations in the available evidence for cancer.

IARC x WHO Release Aspartame Hazard and Risk Assessment Results

The two bodies conducted independent but complementary reviews to assess the potential carcinogenic hazard and other health risks associated with aspartame consumption, both evaluations noted limitations in the available evidence for cancer.

General Mills Files Patent for Dough with Reduced Sodium Content

General Mills has filed a patent for dough formulations that use less sodium and more health-oriented fats.

Sixty-three percent of adults report that the ingredients in a food or beverage have a moderate influence on their purchasing decision.

Food Flavors Market Worth to Reach $21.3 billion by 2027

See the driving factors that are influencing market growth.

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[video] Two Sense: Full Circle with Andreas Fibig, CEO, IFF

In this video edition of Two Sense, Andreas Fibig, CEO, IFF shares his insight on the vertically growing industry and provides solutions for an increasingly competitive market.

The speakers will introduce one machine learning method and how machine learning increases the agility of R&D teams. The webinar will include a live demonstration of the software and Q&A.

BSF Hosts Machine Learning for Optimization of Flavors and Fragrances Webinar

The webinar is set for January 26, 2024, at 7 p.m. GMT.

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The Sweet Smell of Citrus: Society of Flavor Chemists Winter Meeting

The SFC highlights their winter meeting in Southern California.

WFFC Meeting to Focus on Significance of Market Research in Retail

WFFC dinner meeting will include a session titled, Global Quest To Find The Perfect Store by Chris Ohlinger.

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How to Select the Right Water Purification System for Your Lab

Whether your company develops natural flavors to meet consumer demand or is formulating the next great scent for personal care products, analytical challenges must be overcome to consistently deliver the right flavor and fragrance profile to your customers.

Kanegrade India CEO, Kavita Bhatnagar, Ph.D., emphasized humans' multidimensional relationship with food, incorporating psychological principles, including Gestalt psychology and classical conditioning, to create appealing flavors.

Unravelling the Intersection of Nutrition and Flavor Perception BSF Webinar Recap

The presentation explored the evolutionary basis of flavor perception, highlighting the challenge of balancing healthfulness and palatability due to our genetic predisposition for energy-dense foods.

By utilizing cutting-edge artificial intelligence and predictive modeling, Spate not only deciphers trends that have shown significant growth in recent years but also anticipates those set to make a substantial impact in the coming months.

How Social Media Can Inspire Innovation in Flavor Formulation with Spate

Spate's presentation will dive into the trends captivating consumers' interests and provide tailored, actionable insights, enabling professionals across the food & beverage industry to navigate the future landscape of food trends with confidence.

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Patent Pick: Ain’t It Swell When Foods and Beverages Don’t Smell?

Patent picks are chosen by the editors from publicly available sources. The present invention offers a variety of ways to reduce unpleasant odor from foods and beverages.

The results reveal the bimodal regulation of appetitive and tolerance signals toward salt, which together dictate the amount of sodium consumption under different internal states.

Study Reveals Brain Circuit Regulates Tolerance of Taste Associated with Sodium

The results reveal the bimodal regulation of appetitive and tolerance signals toward salt, which together dictate the amount of sodium consumption under different internal states.

From the Experts: Where Safety Meets the Defense of Competitive Advantage

WFFC/NAFFS event highlights regulatory challenges and threats to intellectual property. During the Women in Flavor and Fragrance Commerce/National Association of Flavors and Food Ingredient Systems joint seminar on food safety and supply chain, John Cox (John H. Cox PLLC) spoke about the dilemma smaller flavor companies face as they struggle to build the kind of regulatory departments larger organizations have. Cox noted that the need for regulatory capabilities will only grow as customers’ needs expand—organic and natural claims (this is particularly due to a lack of universal standards) and pharmaceutical excipient residue rules.

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[Podcast] Flavoring for Cannabis Edibles with Sean Arnold of Franklin Bioscience

What do the cannabis and flavor industries have in common? Sean Arnold, senior vice president of product development at Franklin Bioscience, tells P&F in Flavorcon-edition of Two Sense.

Alcohol and Tobacco Tax and Trade Bureau Addresses Alcohol-infused Whipped Creams

Such products are subject to Federal Alcohol Administration Act regulations

The project's primary focus is said to lies in exploring the ways flavors bind to protein molecules intending to recommend novel flavoring strategies that elevate the sensory experience of plant-based meat alternatives.

IFF, Unilever and Wageningen University Partner to Address Plant-based Flavor Challenges

The catalyst for this collaboration is the longstanding challenge of working with plant proteins which are known to create many off-notes and lingering bitterness in plant-based meat alternatives.

Integrating the SFC library into the Institute’s Othmer Library collection, it will represent the history of flavor in one of the nation’s premier history of science libraries.

The Society of Flavor Chemists Introduces Legacy Project with the Science History Institute

The Society of Flavor Chemists Legacy Project will document the history of the flavor industry and reveal its important impact on society.

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