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Section: Flavor > Regulatory & Research

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FDA Talks Cannabis Next Steps, Announces Public Hearing

The new steps will include the creation of an eternal agency that will explore potential pathways for the lawful marketing of products with CBD.

Consumers are looking for healthier food options, with less sugar or more protein.

New Research Explores Better-For-You Product Trends

Consumers are looking for healthier food options, with less sugar or more protein.

New Study Looks at Savory Aroma, Saltiness Interaction

Appearing in the online Journal of Food Science

Advances in the Chemistry of Nitriles and Amides

Nitriles and amides represent two important families of organic compounds containing respectively, a CN or a CONR1R2 moiety. Their chemistries are very much intertwined because either family can serve as a feedstock for the other.

People consume citrus flavors every day and – unlike some other taste profiles – there are well-established expectations for a citrus-based sensory experience that is consistent across applications.

Solutions for Natural Citrus Flavors Amid Supply Disruptions

Despite the unknowns and inconsistencies of the global marketplace, the industry is not giving up on citrus. See what's next for citrus.

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From Clove to Creamy: Natural Vanillin from Clove

Indesso Natural Vanillin: Authentic. Sustainable. Sensory Excellence.

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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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Flavorchem Launches Line of Non-GMO Ingredients

Flavorchem Corp. launched a line of ingredients verified non-GMO through the Non-GMO Project.

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.

New REACH Guidance on Chemical Safety Assessments

The European Chemicals Agency (ECHA) has published two new guidance documents.

Japan OKs Two New Flavoring Substances for Use

Substances butylamine and phenethylamine designated by Japanese Ministry of Health, Labour and Welfare.

Photo provided by Frutarom

Frutarom Opens FoodNxt Lab for Start-ups

In collaboration with the Israel Innovation Authority, Frutarom has announced the opening FoodNxt, a lab designed to help start-up companies.

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Ned Sharpless to Serve as Acting FDA Commissioner

The announcement comes following the resignation of Scott Gottlieb, who devoted his tenure to addressing youth e-cigarette use and modernizing food safety.

JFFMA Permits Use of Four New Flavoring Substances

Substances include pyrazine, 1-penten-3-ol, 3-methyl-2-butenal and 3-methyl-2-butenol

New EU Flavoring Legislation Seems Open for Interpretation

While flavorings in the European Union currently fall under directive 88/388, established in 1988, this is set to change in 2008 with the adoption of FIAP (Food Improvement Agent Package)

Toxins, aflatoxins, natural toxicants and antinutrients in foods.

Safety data required for food additives. To deal effectively with food additives and safety requirements for them, there must be a constructive relationship between the flavor industry and the legislators. But that is not enough. The attitudes of the more vocal members of the community have had a good deal to do with regulatory and legislative principles under which we operate. We are not going to change those principles without changing some of the underlying attitudes. To achieve this, some new perspectives will be necessary.

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Preserving Natural Integrity at the SFC Chicago Meeting

During the meeting, speakers will discuss how to improve the shelf life of natural products.

FEMA Invites Nominations for Excellence in Science Award

The award recognizes individuals with outstanding dedication to the advancement of flavor science.

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