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Section: Flavor > Regulatory & Research

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Patent Picks—Silk Encapsulation

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments using silk to encapsulate flavor and/or fragrance materials.

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Evaluating Encapsulation Economics

Encapsulation involves surrounding active molecules with a layer of material that prevents their release, as well as the penetration of environmental factors, until desired. Thus, the goal is to maintain the flavor or fragrance in pristine condition until such time as it is liberated from the product and subsequently perceived by the consumer.

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Endpoint: Look Both Ways

A yearly recap of F&F’s research highlights and what’s to come for 2018.

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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.

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Patent Pick: Peptide Flavor Enhancer

Patent Picks are chosen by the editors from publicly available sources. Today's technology describes the use of γ-glutamylpeptide to enhance food and beverage flavors.

Celery Volatiles Enhance Chicken Soup

Researchers from Ochanomizu University (Tokyo) and the Technical Research Center at T. Hasegawa Co. have found that volatile extracts from celery can enhance the umami and sweet properties of chicken broth.

England Eliminates Trans-Fats

The British Retail Consortium (BRC) members have voluntarily committed to eliminating industrially added trans-fats from all of their own brand lines by the end of 2007.

Genetic Modification Enriches Tomato Flavor

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

Senomyx Receives Patent for Sucralose Enhancer

Company now holds patent for its S2383 sucralose enhancer product

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Endpoint. Thinking Outside the Perfume Bottle

My role for Perfumer & Flavorist is to procure and put forth relevant scientific content and observations to advance your formulations for improved F&F applications. So what you’ll find here are some interesting points I’ve observed that could connect to your overall larger project “constellation.”

Allylix to Commercialize Nootkatone

The biotechnology firm's patented metabolic engineering platform enables low-cost production of high value terpene products through yeast fermentation.

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Endpoint. Connecting the Dots in F&F

My role for Perfumer & Flavorist is to procure and put forth relevant scientific content and observations to advance your formulations for improved F&F applications. So what you’ll find here are some interesting points I’ve observed that could connect to your overall larger project “constellation.”

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Endpoint. Extraction Matters in F&F Development

Unadulterated oils and optimized extracts.

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Vanilla Enters the World of Genomics

Within the last few years, the development of new DNA sequencing technologies has revolutionized the study of crop plants. New technologies are now available that provide high-throughput DNA sequence coverage at low cost, making their application to smaller crops possible. Two research groups are currently applying these new technologies to Vanilla planifolia to study some of the important issues with Vanilla, such as disease susceptibility and vanillin biosynthesis.

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Ensuring Regulatory Compliance for Flavor Companies

A case study roadmap for establishing safe, effective supply chains

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Endpoint: A Discussion on Natural

What are “natural flavors?” Honey, maple, cocoa, lemon and mint come to mind. But what are they, fundamentally?

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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?

Firmenich Developing New Encapsulation Technology

Erythritol crystals may offer singular delivery and retention characteristics.

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