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526 Results

Section: Flavor > Regulatory & Research

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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.

Aurochemicals Gains SQF Level 2 Certification

The Level 2 certification is a Hazard Analysis and Critical Control Point (HACCP) food safety plan that is benchmarked by GFSI.

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Patent Pick: Amide and Menthol Cooling

Patent Picks are chosen by the editors from publicly available sources. Today's disclosure relates to amide and menthol cooling compositions with improved taste.

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Evolva Announces Restructure and Management Changes

Evolva announced its strategy to restructure its business to promote growth. Among the changes include a major site consolidation, management changes and layoffs.

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A Bunch of Crunch for 2017

Flavor is no longer the only trend-setter in town. Texture has begun to gain speed as a marketing claim, appearing on 15% of Europe's new food releases' packaging in the past year.

TTB Response to P&Fnow Vanilla Comments

The conversation on TTB's view of natural vanilla continues

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Endpoint. Connecting the Dots in F&F

My role for Perfumer & Flavorist is to procure and put forth relevant scientific content and observations to advance your formulations for improved F&F applications. So what you’ll find here are some interesting points I’ve observed that could connect to your overall larger project “constellation.”

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Progress in Essential Oils: Cubeb Oil

This month's column discusses the chemical composition of cubeb oil derived from Piper cubeba L.

Kerry's innovation and technical center in Beloit, Wisconsin.

Kerry Opens Innovation and Technical Center

Wisconsin-based site to serve food and beverage product development needs.

The platform is said to leverage Givaudan’s human expertise, big data and AI to anticipate challenges, foresee consumer expectations and create winning food experiences.

Givaudan Debuts Customer Foresight Futurescaping Platform

The platform is said to leverage Givaudan’s human expertise, big data and AI to anticipate challenges, foresee consumer expectations and create winning food experiences.

There is a diverse consumer preference on the ideal level of sweetness. Photo: Symrise.

Symrise Releases Consumer Sweetness Preference Study

There is a diverse consumer preference on the ideal level of sweetness.

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European Commission Makes New Proposals for Organics

The European Commission has published new proposals for a new regulation on organic production and the labeling of organic products.

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Patent Pick: Rich-tasting Soy Coffee Whitener

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Fuji Oil Company, is a rich-tasting, soybean emulsion coffee whitener.

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Patent Pick: Coffee Extract with Reduced Bitterness

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Kao Corp., describes a process for producing a coffee extract having suppressed bitterness.

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Patent Pick: Taking Control Over Stevia's Sweetness

Rebaudioside D is in high demand. Just ask any dieter. Its impact on the sweetness of stevia is what drove these innovators to improve controls over its levels during the sweetener's production. This patent explains.

Minor components in natural flavors and fragrances

Fragrances and flavors are most often constituted by numerous components, of which certain particularly powerful ones are detected in dilutions of the order of a gram per metric ton and even lower. The increasing importance of these minor components is not always realized by most specialists in our profession. Yet, these minor components constitute a future field for fundamental research and for industrial applications with economic consequences.

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Optimization of Traditional Curing of Vanilla Beans

A number of recent advances in plant biochemistry and chemistry have clarified some stages of the vanilla bean curing operation and opened up opportunities for improvement in and control of the process.

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