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Section: Flavor > Regulatory & Research

Campbell Soup Principal Flavorist Joins Artificial Intelligence Panel

The principal flavorist joins taste experts from ADM, Givaudan and IFF.

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.

Barb Stuckey speaking at Flavorcon 2017

2018 and Beyond: Tech and Macro Trends Changing Flavor

Flavorcon 2017 started with a look into the crystal ball to see the flavor trends that will be in 2018 and beyond.

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Take a Shot at Recipe 21’s Cherry Vodka

Recipe 21 has added cherry vodka to its broad line of spirits, hoping to appeal to millennials and drive off-premise sales.

Study: Children's Salty, Sweet Taste Preferences Linked to Growth

Children who were tall for their age preferred sweeter solutions, and children with higher amounts of body fat preferred saltier soups.

EFSA Concludes GM Maize, Herbicide Study Has "Serious Defects"

In a final review, EFSA also says the Séralini et al study, "does not meet acceptable scientific standards," and there's "no need to re-examine previous safety evaluations."

EFSA Deems Five Carboxamides in Flavoring Group Non-genotoxic

Panel evaluated substances from flavoring group evaluation 304

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Dealing With the Duality of Solubility in Flavor Creation

At Flavorcon 2018, Cindy Cosmos, principal flavorist of Bell F&F, will discuss the dual nature of solubility and its importance in flavor creation.

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A Sense of Design: Creating Effective Multi-Sensory Experiences

In The Senses: Design Beyond Vision, Ellen Lupton and Andrea Lipp discuss the importance of using a multi-sensory approach to designing.

China Food Safety Law May Increase Scrutiny on Flavors

Some evidence of customer requests for expanded disclosures.

IFF has recently installed three HME systems in IFF's innovation hubs across Europe, the United States and Singapore.

IFF Invests in High-Moisture Extrusion Technology from Coperion

This investment is said to further enhance the possibilities for meat alternatives by enabling the company to support manufacturers in replicating the appearance and fibrous texture of conventional whole-muscle meat.

Interstellar Lab's NuCLEUS team in front of phase III NuCLEUS prototype.

Interstellar Lab Wins 2024 NASA Deep Space Food Challenge

Interstellar Lab's food production system NuCLEUS is designed to support long-duration space missions.

Obama Signs Executive Order for Chemical Facility Safety, Security

Effective Aug. 1, President Barack Obama has issued an executive order for improving chemical facility safety and security; a pilot program involving the EPA, Department of Labor, Department of Homeland Security, and any other appropriate agency will validate best practices.

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Will Nixing the EU’s Sugar Quota Bring Sweet Change?

The EU’s quota system for sugar will end as of Sept. 30, 2017, which means that foreign trade will play a greater role in the balance of the market in the EU for this type of food and beverage sweetener.

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Sweetness Sensation Linked to Bitter Receptor, Varies in Children

Genotype analysis revealed that sucrose thresholds and sensitivity were related to variation in the bitter receptor gene but not in the two sweet receptor genes.

New EU Celery, Mustard and Fish Gelatin Labeling Rules

The European Flavour & Fragrance Association (EFFA) (Brussels, Belgium) has issued an information letter discussing changes in the European Commission's labeling requirements for foodstuffs containing certain celery and mustard-derived materials, as well as fish gelatin.

The Significance and Use of Trace Components in Flavors

Only too recently, as I mentioned earlier, have we delved into and realized the complexities and learned the value of the trace items that now enable us to convert basic formulations into many different and characteristic flavors. The artistry that goes into formulating a flavor today depends largely upon the research chemist’s techniques in identifying the trace element and upon the skill of the flavorist in using those minute quantities that contribute to the uniqueness of a flavor!

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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