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Section: Flavor > Regulatory & Research

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Symrise Nutrition Division Goes for The Gut in Latest Initiative

In partnership with Québec’s University Laval, the NSERC-Diana Food Industrial Research Chair on Prebiotic effects of fruit and vegetables polyphenols (PhenoBio) are designed to generate evidence supporting the development of new natural food ingredients to promote human health.

FEMA Launches GRAS 24, Celebrates 50th Anniversary of the GRAS Process

As the latest GRAS list comes online, FEMA examines the past, present and future of the safety assessment of flavor materials.

Manufacturers are responding to the rise in demand by investing in advanced extraction techniques and sustainable farming partnerships.

Global Organic Food Flavor Market Projected to Grow 9.3% Over Next Nine Years

North America and Europe lead the market in demand.

The GreenCircle Certified IFF facility, located in Dayton, New Jersey.

IFF New Jersey Facility Receives First GreenCircle Certification in Fragrance and Flavor Industry

The program aims to find new solutions for waste diversion and reduce the amount of waste sent to landfills each year.

“The use of GLP-1 treatments continues to rapidly increase, creating an incredibly dynamic market with a new segment of consumers with unique needs,” said Ian Pinner, senior vice president, president, nutrition, and chief sales and marketing officer, ADM.

ADM Debuts Supportive Solutions Platform for GLP-1 Users & Other Anti-Obesity Medications

“The use of GLP-1 treatments continues to rapidly increase, creating an incredibly dynamic market with a new segment of consumers with unique needs,” said Ian Pinner, senior vice president, president, nutrition, and chief sales and marketing officer, ADM.

Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol

This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.

GHS Framework

More than 350 officials from 16 countries met in France recently to start laying the groundwork for the ratification of the Globally Harmonized System of Classification and Labeling of Chemicals (GHS), which was adopted in mid-2007.

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Beyond "Green"

As sustainability has become a buzzword, consumers have grown more aware of issues such as climate change, and so corporations have been compelled to release sustainability reports marking progress toward specific goals. Naturally, cost-management and profitability are also important factors.

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Going Organic

As new research reveals that 75% of US consumers buy natural and/or organic food, advocates claim that these findings dispel the myth that organic produce is exclusively for a small minority with steadfast organic principles. The organic market is now firmly positioned in the mainstream.

FEMA Updates GRAS List

Includes three ingredients and a change in FEMA GRAS status for quinoline (FEMA# 3470).

EU Publishes GHS Proposal

The European Commission has published its proposal on introducing the Globally Harmonized System of the Classification and Labeling of Chemicals (GHS) into the European Community.

Givaudan Chicken Flavor Research

Highlights regionalism and cooking techniques

More REACH Guidance Documents

The European Chemicals Agency (ECHA) has released more REACH guidance documents.

REACH—The Essential Guide

Treatt's Joseph Tomusange offers insight and advice on how to prepare for REACH

Redpoint-Givaudan Collaboration Terminated

Redpoint continues its taste modulation discovery programs.

REACH Guidance Docs

The European Chemicals Agency has released four guidance documents on REACH.

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Givaudan Purchases Activ International

In order to strengthen its ability to provide natural flavor solutions to its customers, Givaudan acquired Activ International.

Ireland's New Labeling Guidance

The Food Safety Authority of Ireland (FSAI) has published new labeling guidance for food manufacturers which it hopes will help international companies meet the nation's labeling requirements.

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