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Section: Flavor > Regulatory & Research

IUCLID 5 Now Available

IUCLID 5—a software application to capture, store, maintain and exchange data on intrinsic and hazard properties of chemical substances—is now available

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Givaudan Acquires Brazilian Centroflora Nutra

Givaudan has acquired Centroflora Nutra, in an effort to develop its presence in Brazil and expand its natural extracts offerings.

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Monell Center Appoints New Director

Nancy E. Rawson, PhD is Monell Center's new associate director, effective immediately.

EFSA Concludes Aspartame is Safe

The European Food Safety Authority (EFSA) has concluded its regulatory review of aspartame and has found that the ingredient is safe for consumption.

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Editor's Note: A New Experience

What makes an F&F product memorable? Depth. Layer. Texture. And its coinciding political climate.

Expert opinions: The Road Ahead

Regulatory matters in California, Canada, Japan and beyond. If it seemed to you there was a lot going on in the past year or so on the regulatory front, you’re right! Let’s take a look at several of the key topics (California, REACH, IFRA, Canada, Japan, Korea, Europe) of which everyone in F&F should be aware, so that there are no nasty surprises down the road.

Patent Picks—Sweet and Savory

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments related to sweet and savory tastes.

It seems that now, more than ever, perfumers are beginning to speak up about AI’s place in formulation.

Artificial Intelligence’s Evolution in F&F

August's editor's note penned by Jenna Troyli discussing artificial intelligence in flavor and fragrance.

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.

Researchers at LSU Develop Bitter Blocker

Plant-derived sweetener can block bitter tastes

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Patent Pick: Alcoholic Beverage Flavor System

Patent Picks are chosen by the editors from publicly available sources. Today's technology features a system combining water and a plurality of flavor compounds to impart the flavor of wine, whiskey or beer.

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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.

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Quantifying Market Potential at Flavorcon 2017

Former menu innovator for McDonald's Fernando Gomez-Gonzalez will be presenting on data and flavor creation during the third day of Flavorcon 2017.

EU Chemical Classification and Labeling Update

The Portuguese Presidency of the European Union has warned that legislation harmonizing EU chemical classification and labeling rules with United Nations standards must be adopted during the first half of 2008 or risk jeopardizing the implementation of REACH.

The relationship between odor and flavor

A flavorist will automatically do the same thing—that is, smell the product before tasting it. The reason is, of course, that odor and flavor are two facets of the same sensation. With this in mind, let us discuss the meaning of odor and flavor, examining in particular some of the latest knowledge in the field. The importance of smelling in the evaluation of a flavoring material will become apparent.

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Pink Pepper Fruit and Leaf Oils

This month's column discusses the chemical composition of pink pepper fruit and leaf oils.

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.

FEMA 100th Anniversary Program Details

The science and history of flavors, future challenges, and the connection between flavors and brands.

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