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Section: Flavor > Regulatory & Research

Spray Drying of Food Flavors—V

Factors influencing shelf-life of encapsulated orange peel oil. This study investigated tbe influence of trace pro-oxidants (e.g., copper and iron), surface oil, entrapped air and absolute density on the shelf-life of spray dried single fold orange peel oil.

European Smoke Flavoring Legislation Available Online

The legislation, covering the use of smoke flavorings, will apply January 1, 2014, though manufacturers have until January 1, 2015, to comply.

Smell training includes smelling things such as garlic, herbs and coffee.

Smell Training Designed for COVID Patients

This session could help those who have lost their sense of smell due to COVID-19.

US Chem Facility Anti-Terrorism Standards

The US Department of Homeland Security's Chemical Facility Anti-Terrorism Standards interim final rule is available here.

Supply Chain Integrity: Who Will Pay?

The United States has long enjoyed a reputation for a safe foodway. However, recent scares—particularly Chinese melamine contamination—have highlighted the complications of an ever-lengthening global supply chain.

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 report is said to mark a significant milestone in the company’s ongoing journey toward sustainability, encapsulating a deep commitment to environmental and social responsibility at the core of its corporate vision.

Agrumaria Reggina Reveals First Sustainability Report

The report is said to mark a significant milestone in the company’s ongoing journey toward sustainability, encapsulating a deep commitment to environmental and social responsibility at the core of its corporate vision.

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SFC Hosts February Meeting in Philadelphia

The Society of Flavor Chemists will be hosting their next meeting on February 16, 2017 at the Chemical Heritage Foundation in Philadelphia.

California Governor Signs Green Chemistry Bills

California Governor Arnold Schwarzenegger has signed two bills into law that will give state regulators broad authority to identify, evaluate and, if necessary, ban potentially harmful industrial chemicals.

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Neurogastronomy: A Culinary and Scientific Collaboration

Neurogastronomy explores the link between brain systems and taste receptors as a possible solution for food-related illnesses.

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WFFC Announces 2019 Scholarship Award Recipients

Diane Lachhman and Madeleine Bee were the recipients of the 2019 WFFC scholarships.

P&F ALERT: Microwave Popcorn Study Posted

Critical Reviews in Food Science and Nutrition has posted the long-awaited study titled "Emissions from Cooking Microwave Popcorn."

Wild Promotes Stevia Products for Europe

Following European Commission's Standing Committee's approval of high-purity stevia in food throughout the EU

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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.

Markus Lipp, director,food standards, US Pharmacopeia

NEXT: Commoditization and Food/Flavor Safety

Markus Lipp on why adulteration is not a quality issue, but a safety concern.

Lemons are produced in a large number of countries worldwide.

IFEAT Socio-Economic Report on Lemon

The report excerpt details the global production, current market challenges as well as legislation and regulatory updates.

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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.

Safety Aspects of Flavors and Fragrances

The flavor and fragrance industry has, for a long time, been conscientious about the safety of its products, From the very beginning it has participated in the development of safety evaluations and regulations for flavors and fragrances, both in the US and Europe. In this paper the developments of both flavors and fragrances will be summarized. The difference in approach in these two areas will be discussed, as well as possible future developments.

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