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Section: Flavor > Regulatory & Research

EC Regulation on Flavourings

The Regulation on Flavourings, as approved by European Parliament, includes major changes in scope, definition, labelling, and evaluation and authorization of flavorings.

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Jean Mane Elected IOFI President

Mane is CEO of French flavor and fragrance company V Mane Fils, which was founded by his great-grandfather. As the representative for the EFFA, Mane becomes the second member association delegate to head up the IOFI board.

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EFFA Revamps Website, Improves Communication

EFFA launched a newly re-designed website at the end of June to revamp its brand and give a fresh design and new content.

EFFA's REACH Phase-In Bulletin

The European Flavour and Fragrance Association (EFFA) has released the latest REACH Phase-In Bulletin regarding the preregistration of substances.

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.

EFSA Releases Pestiside Residue Report

Compliance ratings rise, possibly due to greater harmonization in maximum residue level ratings in the EU

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.

Stability of Beverage Flavor Emulsions

The problems of producing a stable emulsion can be solved by application of colloidal chemistry principles. Factors influencing emulsion stability are: the particle size distribution in the emulsion, density balance of the two phases, adsorption of solid film at interfaces and electrostatic charges on the droplets.

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Endpoint. Defending Nature’s F&F Sources

In some cases, Mother Nature’s materials can be artificially reconstructed. In others—well, as they say, there’s no substitute for the real thing. What happens when natural sources are threatened? Science goes on the defense.

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.

ECHA Q&A on Notified Substances

The European Chemicals Agency (ECHA) has published a Q&A document which is intended for those companies who own notifications under Directive 67/548/EEC pertaining to Domestic Manufacturers and/or Importers.

photo credit: www.qsbg.org

Patent Pick: Black Ginger Extract

Patent Picks are chosen by the editors from publicly available sources. Today's pick relates to fat or oil from black ginger and a method for producing it.

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Patent Pick: Fish Flavor Extract

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from Takasago International Corp., describes a fish extract having excellent flavor, and its production.

Genetic Modification Enriches Tomato Flavor

Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma

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Editor’s Note: Growing Beyond F&F

Despite changing consumer demands and regulatory restrictions, the F&F industry is growing and meeting the challenges with innovation.

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Endpoint. Clarity in Clean Labels

The bottom line on clean labeling comes back to the consumer. Are they caught up in a cloud of details for processing and replacing ingredients? Or do they just want a simple, transparent product label?

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Editor's Note: Behind the Scenes

Managing Editor Eden Stuart shines a light on the unsung hero's of the flavor and fragrance industry.

Firmenich Developing New Encapsulation Technology

Erythritol crystals may offer singular delivery and retention characteristics.

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