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283 Results

Section: Flavor > Regulatory & Research

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Patent Pick: 'Crystal Balls' Predict Flavor Boost

Could Firmenich be holding the "crystal balls" to foretell the future of flavor delivery? It would seem so, as this patent application for glass-encapsulated acetaldehyde describes.

Senomyx's Progress in Fructose, Sucrose Enhancers, Bitter Blockers

Includes identification of the first fructose enhancers that provide a “taste proof-of-concept,” and expansion of GRAS categories for S6973 sucrose enhancer.

Rats' Taste Buds Help Opertech Bio Develop Taste Evaluation Tech

With Microtiter Operant Gustometer, MOG, rats are trained to become expert taste testers; the work has the potential to improve the process for discovering new flavor ingredients and more.

Increasing consumer preference for healthy alternatives to sugary soft drinks is the major factor driving the market growth.

Flavored Water Market Worth $29.56 Billion by 2028

Increasing consumer preference for healthy alternatives to sugary soft drinks is the major factor driving the market growth.

Synthesis and odor of butenoylbicyclo[2,2,1] heptene derivatives

Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977.

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Brain AG Acquires Majority Stake in Biocatalysts Ltd.

BRAIN AG has signed a share of purchase agreement with Biocatalysts Ltd., in an effort to expand its capabilities and grow in the specialty enzymes business.

P&F+ connects with Abolis CEO Cyrille Pauthenier to discuss the future of F&F utilizing biotechnology.

[podcast] Exploring the Benefits of Biotechnology with Abolis

P&F+ connects with Abolis CEO Cyrille Pauthenier to discuss the future of F&F utilizing biotechnology.

The 2024 event was organized by Flavour Horizons Ltd. in association with the British Society of Flavourists, hosting 300 attendees.

FlavourTalk 2024 Conference Shines Light on AI, Biotechnology & Precision Breeding

The 2024 event was organized by Flavour Horizons Ltd. in association with the British Society of Flavourists, hosting 300 attendees.

JECFA OKs Senomyx's Sucrose, Sucralose Enhancers and Bitter Blockers

Senomyx's partner, Firmenich, is now conducting commercialization activities with S6973 in the Americas, Southeast Asia, Africa and Australia

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Building a Better Flavor Plant and Protecting Raw Materials

At Flavorcon 2018, Joe Macdonald, VP of global planning for IFF, and Rich DiBernardo, president of Initech Inc., will discuss the future of flavor manufacturing and how companies can build a better plant through streamlining.

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Between Natural and Artificial: A Closer Look at Biotechnology

During this Flavorcon presentation, Christina Agapakis, creative director of Ginkgo Bioworks, will examine how biotechnology can address a number of consumer concerns, including the need for more sustainable products and natural flavors.

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Breakfast Flavors With Bedoukian Research at Flavorcon 2018

The company will present a talk on fat reduction and present a range of its ingredients including, pomelo aldehyde, nuezate and hazelnut furan FCC.

BRAIN AG Has Breakthrough in Understanding Taste Modulation

The biotech corporation establishes immortalized human taste cell lines

Mane studies the correlation between the ingredients used in plant-based burgers and their impact on the sensory features of the end-product.

Mane Releases Plant-based Burger Sensory Impact Study

Mane studies the correlation between the ingredients used in plant-based burgers and their impact on the sensory features of the end-product.

Study: Sweet Taste Pecerption May Be Altered By Stress Hormone

Study finds that sweet taste perception and intake may be specifically affected via secretion of Glucocorticoid (GC) hormones and subsequent activation of GC receptors in taste cells.

Report: F&F Market Expected to Reach $2.060 Billion by 2018

North America is the current leader in the consumption of flavor and fragrances after replacing Europe; however, in Asia, China and India are growing fast, according to market research firm Research and Markets.

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Research article: Biotransformation of Unsaturated Aliphatic Aldehydes Using Baker’s Yeast

Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.

The study authors measured receptor activities, investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures and identified bitter receptor reducers.

Study: Sweet–bitter Taste Interactions in Binary Mixtures of Sweeteners

The study authors measured receptor activities, investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures and identified bitter receptor reducers.

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