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Section: Flavor > Regulatory & Research

China Food Safety Law May Increase Scrutiny on Flavors

Some evidence of customer requests for expanded disclosures.

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Safety Solutions Make Perfect Sense for Scents and Flavors

Learn how a world-renowned flavors producer is meeting global regulatory compliance, improving efficiency and spending more time doing what they love - creating fun flavors that pass the taste test.

Catch up on the latest news throughout the F&F industry.

See The Latest Buzzing Headlines in Flavor and Fragrance

See which companies made headlines this week in F&F.

Attendees smelling blotters of cinnamon oil during Richard Pisano Jr.'s presentation.

A Sprinkle of Trends and Ingredients at Flavorcon 2017: Day Two

During the Ingredients, Formulations and Trends of Flavorcon 2017, presenters touched on nutritional trends, cinnamon and cassia and clean labels for meat and dairy.

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Bell Flavors and Fragrances Promotes Bernice Ennist to Human Resources Manager

Bell Flavors and Fragrances announced Bernice Ennist as new human resources manager of the Middletown, New York location.

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[Podcast] Flavoring for Cannabis Edibles with Sean Arnold of Franklin Bioscience

What do the cannabis and flavor industries have in common? Sean Arnold, senior vice president of product development at Franklin Bioscience, tells P&F in Flavorcon-edition of Two Sense.

EU Takes Next Step in Adopting Union List for Flavoring Substances

Two proposals pass EU committee

Enantiomeric Odor Differences and Gas Chromatographic Properties of Flavors and Fragrances.

Enantiomers of flavors and fragrances show characteristic differences in odor and taste; thus, the enantiomer composition is an important property that should be determined by analytical resolution on a chiral stationary phase in gas chromatography.

The European patent—its impact on the flavor and fragrance industry

The European Patent Convention was signed at Munich, Federal Republic of Germany in October 1973 and has come into force in 1978. The so-called “European patent” alleviates the separate filing of patent applications in many countries in Europe.

The speakers will introduce one machine learning method and how machine learning increases the agility of R&D teams. The webinar will include a live demonstration of the software and Q&A.

BSF Hosts Machine Learning for Optimization of Flavors and Fragrances Webinar

The webinar is set for January 26, 2024, at 7 p.m. GMT.

NRDC, Others Petition FDA to Ban Eight Carcinogenic Flavorings in Food

Petition urges the banning of eight synthetic flavorings used for more than 40 years in the industry—which may be found in ice cream, baked goods, candy and beverages.

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Update: Food and Flavor Industries Relish Passage of GMO Labeling Bill

The food and flavor industries are savoring the fact that both the U.S. Senate and House of Representatives have recently approved a bill that creates national uniformity on how genetically engineered ingredients are labeled.

Consumption Ratio and Food Predominance of Flavoring Materials-Second Cumulative Series

The consumption ratio is the ratio between the quantity of a flavoring material consumed as an ingredient of basic and traditional foods, and the quantity of that same flavoring material consumed as a component of added flavorings by the same population over the same period. The first series of consumption ratios of flavoring materials was published in 1983.

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Savor the Savings: Flavorcon Early Bird Registration Ends September 14, 2018

For a limited time, Flavorcon is offering early bird rates for its 2.5-day expo and conference. Register today for the lowest rate possible.

Each year, flavor trends emerge, with a recurring theme being the rising demand for clean flavors devoid of unfamiliar or artificial chemicals

How Fermented Flavors Tap into Consumer Desire for Natural, Clean Tastes

This Flavorcon 2024 session by senior innovation scientist, Suja Senan, Ph.D., discusses fermentation and how novel machine-learning approaches.

Consumption of flavoring materials as food ingredients and food additives

The basis of quantitative food identity is the consumption of unavoidable and harmless quantities of flavoring materials in the form of traditional foods. Therefore a comprehensive study is needed of the quantitative occurence of flavoring materials in all common foods, such as fruits, vegetable, meat, seafood, cereals, and spices.

Research Wire: Senomyx Explores Taste Receptors for New Flavor Ingredients

New cooling, salt enhancing and savory materials on the horizon

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Take A Bite: Flavorcon 2018 Calls for Presenters [Final Deadline]

Flavorcon's call-for-papers deadline is today. Submit your proposal for the 2018 global flavor event, which will take place from November 13-15 in Atlantic City.

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