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Section: Flavor > Regulatory & Research

Antofénol and Symrise are collaborating on research and development on sustainable extraction techniques.

Symrise Partners with Antofénol on Extraction R&D

The partnership will leverage Antofénol’s expertise in extraction techniques with Symrise’s market knowledge and R&D expertise.

Scientists Unravel the Mystery of Why Room-temperature Coffee Tastes So Bad

Certain taste receptors are more sensitive to bitterness at medium temperatures

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Treatt Re-signs Agreement With Distribution Partner

Treatt has resigned its long-term agreement with Endeavour Specialty Chemicals for the global distribution of high impact aroma chemicals.

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Oh for the Love of Sugar (Reduction!)

Nestlé's scientists developed a method to use 40% less sugar in their confectionery without altering the sweetness in chocolate flavor.

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Evolva Releases An Affordable and Sustainable Nootkatone

Using proprietary fermentation technology, Evolva releases nootkatone that can be produced in higher quantities for the flavor and fragrance industry and more.

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Color Impacts Taste Confirms Penn State Research

Penn State research has found that color can impact the taste of food and beverage, confirming previous studies on the subject matter.

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Study Reveals That Color Affects Taste Perception

D.D. Williamson recently conducted an informal taste test with two dozen students, which revealed that color affects taste perception; teens ranked pink-colored beverage as their favorite.

Science Notes: The Research and Patent Wire

Recent advances in flavor and fragrance technology and investigation. A closer look at cocoa: Ducki et al. used headspace SPME and GC/MS to examine the aroma profile of cocoa products. The authors employed a number of temperature conditions and extraction times for maximum recovery.

bWorks will offer customers end-to-end solutions and leverage consumer insights, rapid prototyping and agile marketing.

Symrise Relaunches Beverage Incubator as bWorks

Formerly known as Califormulations, now rebranded to bWorks building on existing legacy.

'Application of Artificial Intelligence to Decode the Relationships Between Smell, Olfactory Receptors and Small Molecules,' with Olivier Taboureau, Ph.D. is set for Wednesday, November 22, 2023.

BSF to Host Webinar Exploring Smell, Olfactory Receptors & Smell Molecules Utilizing AI

The webinar takes place on November 22, 2023, from 1-2:30 p.m. CST.

Kids’ Growth Rate a Driver for Sweet Preference?

New research from the University of Washington and the Monell Center indicates that children's heightened liking for sweetness has a biological basis and is related to their high growth rate.

Monell Offers New Information about Sweet Taste Receptors

Discovery includes taste cells having several sugar detectors other than those previously known

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Redefining Communication: NAFFS Explores Safety and Natural Labeling

The first session of the NAFFS meeting explored challenges and solutions for effective communication between the industry, regulatory agencies and the public.

EFSA Ruling Finds Issues with Two Smoke Flavorings

Unismoke and Zesti Smoke Code 10 pose "adverse effects," Smoke Concentrate 809045 cleared.

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Q Research Solutions and Tragon Corporation Announce Merger

Q Research Solutions and Tragon have merged companies to become QRS-Tragon. The merger will include enhanced services in sensory and consumer research and additional testing facilities.

New Study Highlights Possible Fatty Taste Receptor Gene

Study published in Journal of Lipid Research on how CD36 gene affects perception of fat

GMO Citrus Shows Resistance to Citrus Greening Disease

Florida-based operation shows GMO-grown citrus plants to be resistant to the citrus greening disease.

Evolva, Cargill Publish Stevia Reb M Patent Application

The process has the potential to significantly improve the flavor profile of zero-calorie sweeteners, especially at higher usage levels.

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