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Section: Flavor > Regulatory & Research

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IFF Releases Second Quarter Results, Aligned With Expectations

IFF has released its second quarter results, which were in-line with the quarter's expectations. Leading the growth was a new flavor ingredient, growth in markets and strong sales in sweet and savory modulation.

ECHA Announces Shortfall in Collection of REACH Fees

According to the European Chemicals Agency (ECHA), income from REACH fees is lower than expected because the "high fees make companies creative."

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FDA Finds Flavored E-Cigs in Poor Taste

“The Trump Administration is making it clear that we intend to clear the market of flavored e-cigarettes to reverse the deeply concerning epidemic of youth e-cigarette use that is impacting children, families, schools and communities,” said Health and Human Services secretary Alex Azar.

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IOFI Dissents EFSA Opinion on Perilla Aldehyde's Genotoxity

After the European Food Safety Authority (EFSA) issued an opinion citing citrusy flavor Perilla aldehyde as a genotoxic concern, The International Organization of the Flavor Industry (IOFI) said it "respectfully disagrees."

Consumers are looking for healthier food options, with less sugar or more protein.

New Research Explores Better-For-You Product Trends

Consumers are looking for healthier food options, with less sugar or more protein.

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Anosmia Explained: A Sit Down with Dr. Rawson

Anosmia has been linked to coronavirus as a possible symptom by ENT UK. P&F's Alex Mackenzie was able to sit down with Nancy Rawson, Ph.D., Associate Director and VP at the Monell Center to learn more on this newly identified symptom.

Dr. Jeannette Haviland-Jones, professor emirita, department of psychology, Rutgers University, discussed expert panels and detecting mood odors.

F&F Perception Symposium Examines Aromas, Mood and Taste

A recap of the fourth annual Flavors, Fragrances and Perception Symposium at Rutgers University on June 8, which focused on sensory studies, neuroscience, consumer testing and new developments.

Report of the Scientific Evaluation and Coordination Committee

This last year has been a very active one for the SECC. A number of significant new issues have risen and a number of important ongoing issues have required continued attention. This report will deal with a number of the topic areas.

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.

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.

US, Canada Reach "Equivalency Agreement" on Organic Certification

Agreement first move toward global harmonization, says US Agriculture deputy secretary.

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EU Deletes Four Flavor Ingredients on Safety Concerns

Flavors 2,6,6-Trimethyl-1-cyclohexen-1- carboxaldehyde; myrtenyl formate; Myrtenyl-2-methylbutyrate and Myrtenyl-3-methylbutyrate will be officially banned in the EU on May 16, 2016.

EFSA Confirms Acrylamide in Food Increases Cancer Risk

According to the EFSA, acrylamide in food, which is produced by the same chemical reaction that “browns” food also making it tastier, is a public health concern.

Syntheses and Odor Characteristic of Beta-Terpinyl Esters

Our method of snythesis of terpin-1,8 diesters and eliminating one mole of acid made it possible for the first time to produce beta-terpinyl esters with interesting odour properties. This represents a major expansion of the variety of perfumery synthetics produced from turpentine.

Investigating New Essential Oils: Rationale, Results and Limitations

Research in new essential oils may provide benefits (missing aroma notes, new sources of isolates, new chiral compounds), but it must reassert its originality and vigor and it must recognize the constraints of economics and regulations.

Flavor Encapsulation Technologies: An Overview Including Recent Developments

The present overview is intended for the flavor practitioner who seeks an understanding of economically feasible and commercially available flavor encapsulation technologies and the issues involved in using these technologies and related products.

Setting priorities for safety evaluation of flavoring materials

A two-step procedure is proposed to establish priorities for the evaluation of flavoring substances. It is based on quantitative evaluation of their occurrence in food and a decision tree safety evaluation. This provides a mechanism by which a group of toxicologists and flavor and food technologists can classify all flavoring materials consumed in decreasing order of potential hazard as recommended by JECFA.

The curing of ripe, green vanilla beans convert a generally unflavored pod into the universally recognized and popular aromatic product.

Vanilla Bean Extraction: Old Procedures Needing a Makeover

Part 1 of 2: Exploring regulations and vanilla extraction methods.

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