Search Perfumer & Flavorist: Page 21

480 Results

Section: Flavor > Regulatory & Research

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.

Walter Ribeiro, global president F&B at Symrise, Kapil Sethia F&B president APAC at Symrise, and Robert Marti VP of North Asia at Symrise attended the opening ceremony in July 2024.

Symrise Completes F&B Powder Blending Expansion in Jinqiao

The installed equipment is said to effectively increase the production capacity of seasonings in the dynamic Chinese market.

From left: Gilbert Ghostine, CEO, Firmenich and Martin Vetterli, president of EPFL

Firmenich Launches Digital Lab at EPFL Innovation Park

The new facility will be dedicated to utilizing A.I. to create sensorial experiences in flavors and fragrances.

pf_flavor_lead_73118

Embracing the Future of Flavor and the Flavorist

At Flavorcon 2018, Tony Moore, chief innovation officer and chief flavorist for Flavor Producers, will discuss how regulations impact flavor creation and the future of the profession.

pf_present_lead_71818

[Update] Innovation Stage Call-for-Papers Deadline Extended

The Innovation Stage at Flavorcon 2018 will feature short presentations on topics like formulation trends, emerging technologies, ingredient innovations and more.

Mike-Marshall-425

Blue Pacific Flavors Announces $1.5 Million Lab Expansion

Blue Pacific will open the research and development laboratory, The Flavor Creation and Culinary Innovation Center, to handle all product development and flavor creation in the United States and Asia.

citruscake2

EFSA: Citrus Flavor Perilla Aldehyde is Unsafe, Genotoxic

Perilla aldehyde, a flavor used in baked goods and more that has woody, spicy, citrus taste characteristics, has been shown to be genotoxic in a new study on animals [includes video] according to EFSA.

ECHA FAQ on REACH-IT Fees and Invoices

The European Chemicals Agency (ECHA) has released a REACH-IT Frequently Asked Questions paper.

Democrats Propose Bill to Establish Food Safety Administration

The bill, introduced by Rep. Rosa DeLauro (Conn.) and Sen. Richard Durbin (Ill.), proposes to transfer to the Food Safety Administration the "food safety, labeling, inspection, and enforcement functions that, as of the day before the effective date of this Act, are performed by other federal agencies."

It is said that the project will build on a discovery made by Lemon’s research group while studying a part of the brain where taste sensations can excite neurons in the midbrain region. By

Research Project Explores How the Brain Interprets Taste

A research project funded by the National Institutes of Health aims to better understand how the brain processes taste and how those neural pathways can evolve.

Highlights from The Flavorist's Take on Artificial Intelligence panel will be covered in the January 2025 issue of Perfumer & Flavorist+. Don't wait to join the conversation, register for this year's event at www.flavorcon.com!

Ask an Expert: Artificial Intelligence in Taste Formulation

Have a question for our panelists? Be sure to send an email to conference director Jenna Troyli at [email protected].

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

EFSA Issues Scientific Opinion on Sulfur-substituted Furan Derivatives

The European Food Safety Authority has issued a scientific opinion on sulfur-substituted furan derivatives used as flavoring agents evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

pf_firm_lead_51917

Firmenich Awarded for Creating Social and Ethical Change

Firmenich received the 2017 Ethical Business Award from the Better Society Network for propelling social and ethical change.

Page 21 of 27