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Section: Flavor > Regulatory & Research

According to Mintel, while experience with meat alternatives is more common with younger adults, all consumer demographics engage with the category.

3 Key Technological Advancements Driving Plant-Based Food and Drink Innovation

Discover Mintel's insights on the innovations in the plant-based food and drink market.

We're in the beginning stages of the educated or informed consumer; which is a consumer who will eventually and ideally be looking beyond typical buzzwords like 'clean' or 'safe' in their purchasing.

3 Ways the F&F Industry Can Connect & Educate Consumers

Managing editor Jenna Troyli's editor's note for the February 2024 issue.

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3 Articles You Might Have Missed in P&F November 2018

U.S. flavor and food labeling, the history of Tide fragrance and the limit of perfumery - these are just some of the topics covered in the November 2018 issue of Perfumer & Flavorist.

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3 Articles You Might Have Missed in P&F December 2018

Reaction flavors, Jean-Claude Ellena's fragrance creation philosophy and a look at the citrus market are just a few of the topics in the December 2018 issue of Perfumer & Flavorist.

Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple

This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).

Four of the eight companies are supporting this program include dsm-firmenich, Givaudan, Kerry and PepsiCo.

Giract Debuts 14th Flavor Research Awards Program

Four of the eight companies are supporting this program include dsm-firmenich, Givaudan, Kerry and PepsiCo.

Spray Drying of Food Flavors - 1.Theory of Flavor Retention

Research to date suggests that optimum flavor retention may be obtained by using as high infeed solids as possible, raising infeed temperature if this permits higher infeed solids levels, choosing a carrier which favors flavor retention and operating the dryer at optimum inlet and exit air temperatures. These suggestions are based on research which has generally dealt with a study of a limited number of volatiles and flavor carriers seldom or never used in the flavor industry.

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Senomyx, Inc. Reports Q1 2018 Results

Senomyx, Inc. has released its Q1 report, which also detailed progress on several of its products.

Six students have the opportunity to visit the laboratory of certain sponsor companies during the second year of their Ph.D. studies.

Accepting Applications: Giract European PhD in Flavor Research Awards, 16th Edition

The application deadline is October 31, 2025.

Six students have the opportunity to visit the laboratory of certain sponsor companies during the second year of their Ph.D. studies.

Accepting Applications: The 15th Edition of Giract European Ph.D. in Flavor Research Awards

The application deadline is October 31, 2024.

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Researchers Identify 10 Categories of Smell

New research sniffs out odor categories; supports the idea that the olfactory world is tightly structured, and organized by a handful of basic categories.

Photo courtesy of Imbibe.

Sugar Reduction 101 at Imbibe/IFT Breakfast

During the panel discussion, Imbibe professionals discussed sugar reduction and its technical considerations.

Papa John's Spending $100 Mil to Remove Artificial Ingredients

The company is looking at a list of 14 ingredients, including corn syrup, artificial colors and various preservatives, that will be banished by the end of 2016, a Bloomberg report said.

Report: Savory Ingredients Market Worth $13,295 Million by 2019

The report highlights Asia-Pacific region as the largest market for savory ingredients and also the fastest-growing market with India and China dominating the region.

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Firmenich Ranked Within Top 1% of Sustainable F&F Companies

EcoVadis has awarded Firmenich with a gold rating for being among the most sustainable suppliers in the F&F industry.

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Naturally Sourced F&F Ingredients: Regulations and Verifications Through Carbon-14

Authentication of natural substances continue to be an area of major interest for F&F, with programs and regulations using carbon-14 analysis as a method for distinguishing biobased sourced materials from petroleum-derived material.

Monell Gets $1 Million to Further Salt Taste Perception Research

Food chemistry consultant Louise Slade, who made the donation, stresses the importance of salt taste perception research to make food healthier.

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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.

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