Search Perfumer & Flavorist: Page 21

402 Results

Section: Flavor > Regulatory & Research

Food Companies Look for Market Advantage by Claiming "Natural"

As companies such as Tyson Foods Inc. and Sara Lee Corp. work to increase their share of the “natural” foods and beverages market—estimated at $13 billion a year—the definition of “natural” has become increasingly elusive.

US Legislation Would Ban Artificial, Natural Flavors in Tobacco

Exception for menthol.

The infrastructure upgrade includes the addition of two flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab solely for pet food development.

IFF Completes North America Creative and Design Center Expansion

The center's upgrade includes the addition of two flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab for pet food development.

symrise850x425

Symrise Uses Food and Pleasure Study to Create New Flavors

The study found that there is a great deal of self-gratification in food as well as feelings associated with guilty pleasure, impulse, reward, reassurance, happiness and bliss.

Scientists Discover New Genes Involved in Taste and Food Preferences

Surprisingly, none of the genes thus identified belonged to the category of taste or smell receptors.

Aurochemicals Names Senior Associate of Customer Service and Internal Sales

Michelle Pedersen has been named senior associate of customer service and internal sales for Aurochemicals.

Supporters of the ban say it would focus on retailers and not criminalize personal use or possession.

[Update] FDA to Release Plan to Bar Menthol Cigarettes Nationwide

If implemented, any ban on menthol cigarettes and all flavored cigars will only address manufacturers, distributors, wholesalers, importers and retailers.

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

A New Method of Separation of Citral from Lemongrass Oil

Although many methods are known for the separation of citral from lemongrass (Cymbopogen flexuosus) oil, like fractional distillation, adduct formation and regeneration, the purity and the yield of citral as separated are not satisfactory. A new method for separation of citral in pure form and in near quantitative yield uses the column chromatographic technique. This method may also be adapted for large scale separation of citral and hence can be of commercial importance.

850x425_symrisediana

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.

As a natural flavor, garlic oil is widely used in the food industry for flavor modification and improvement.

Source of Natural Garlic Oil and Methods of Authentication Study

This article focuses on authenticating the source of natural garlic oil and its value in the food and natural medicine industries.

Fotolia_House_of_Rep_MAIN

House Agriculture Committee Says No to State Patchwork of GMO Labels

The House Agriculture Committee approved the Safe and Accurate Food Labeling Act which calls for a uniform national policy on GMO labeling.

kraftwerk1

Editor's Note: The Doors of Perception...Lead Us to the Senses

With the evolution of digital technology, the industry is moving into superhuman territory.

Kanegrade India CEO, Kavita Bhatnagar, Ph.D., emphasized humans' multidimensional relationship with food, incorporating psychological principles, including Gestalt psychology and classical conditioning, to create appealing flavors.

Unravelling the Intersection of Nutrition and Flavor Perception BSF Webinar Recap

The presentation explored the evolutionary basis of flavor perception, highlighting the challenge of balancing healthfulness and palatability due to our genetic predisposition for energy-dense foods.

6th Edition of Food Chemical Codex Now Open-Source

Bringing transparency to the revision and commentary process

GMO850x425

New Database Aims to Help Track GMOs in Supply Chain

A study done in 2015 by Health Foods found that 87% of global consumers believe non-GMO products to be healthier.

litR_lead_pf_32118

F&F Literature Review: Natural Progression in Extraction, Production and Research

A brief look at the literature gives some indication of health and wellness drivers, including natural extraction, production and modification processes; authentication techniques; and even biometric efficacy research.

bell12

Bell Completes SQF Re-certification for North American Manufacturing Plants

Bell Flavors and Fragrances has successfully completed its Safety Quality Foods (SQF) level three re-certification audits for its North American manufacturing plants.

Page 21 of 23