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Section: Flavor > Regulatory & Research

Cereal_MAIN

Going Natural: General Mills Cuts More Artificial Flavors

General Mills plans to have more than 90% of its cereals free of artificial flavors and colors from artificial sources by the end of 2016.

Effect of Moisture Content on Flavor Formation in a Propylene Glycol-based Model System in a Microwave Oven

The basis of this study was that propylene glycol could be used in microwave ovens as a browning/flavor agent.

Research from Monell, Integral Molecular Displays Bitterness Inhibition

New research shows compound that acts on subset of bitter taste receptors

Marcia Pelchat, associate member of Monell, explains flavor perception in the brain.

SFC/CSA Meeting at Monell: Leading-Edge Sensory Science

Marcia Pelchat, associate member of the Monell Center and her colleagues presented an update on the latest organoleptic and olfactive research and understanding at the SFC/CSA Meeting.

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Monell, Discovery BioMed Partner for Bitterness Research

Scientists from Discovery BioMed, Inc., and the Monell Center have received a collaboration grant to support the development of next-generation screening technologies to enable identification of bitter taste blockers. The ultimate goal of the project is to improve the taste and acceptability of nutritious plant-based foods, and to increase patient willingness to take oral medicine.

Monell Scientists Find Inactive Taste Genes Cause Male Sterility

The proteins critical for male fertility in lab mice were TAS1R3, a component of both the sweet and umami (amino acid) taste receptors, and GNAT3, a molecule needed to convert the oral taste receptor signal into a nerve cell response.

Monell Study Shows How Diet Affects Body Malodor Disorder

Patients suffering from trimethylaminuria (TMAU) can find possible treatment through dietary changes

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MilliporeSigma Honors Students With 2018 Life Science Awards

The company awarded students researching areas related to bioseparations, food and beverage safety and tumor biology.

Agilent, Markes Team Up to Distribute Markes TD Systems

Agilent Technologies Inc. and Markes International Ltd., have entered into a strategic alliance for global distribution and market development of analytical thermal desorption (TD) instruments.

Health Risks Posed by Meat Treated with Carbon Monoxide

According to the FEMA, Representatives John Dingell, chairman of the Committee on Energy and Commerce and Bart Stupak, chairman of the Subcommittee on Oversight and Investigations, sent letters to Safeway Stores and three major meat packaging companies demanding that they respond to concerns about the public health risks posed by meat treated with carbon monoxide.

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Fortune Magazine Ranks FONA 36th Best Medium Workplace

The flavor manufacturer FONA, was ranked number 36 on Fortune Magazine’s “100 Best Medium Workplaces.”

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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Convenience is Key in Asia Pacific Processed Meat Market

Per a recent report, the Asia-Pacific region is one of the fastest-growing markets for processed meat, poultry and fish, as convenience continues to be a key driver of consumer preferences.

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[Mini-Podcast] Talking Flavor Trends and Markets at Flavorcon

What's happening in the flavor world? Flavorcon conference director, Deniz Ataman, discusses this and the upcoming flavor event in the latest Two Sense podcast.

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Callisons Partners With Mars Wrigley for Indian Mint Initiative

Callisons has announced a partnership with Mars Wrigley Confectionery as founding partners of the Shubh Mint initiative in India, as a way to advance mint plant science and support sustainability.

FDA Finalizes Menu and Vending Machine Calorie Labeling Rules

Calorie information will need to be listed on menus and menu boards in chain restaurants, similar retail food establishments and vending machines with 20 or more locations.

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.

Enantiomeric Distribution of Oxygenated Monoterpenes in Some Mentha Essential Oils

In this research we analyzed chiral oxgenated monoterpenes, which are the predominant and most valuable monoterpenes in Mentha oils.This technique enables us to determine the enantiomeric purities of other components in the oils, such as monoterpene hydrocarbons and sesquiterpenes

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