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Section: Flavor > Regulatory & Research

Barbara Malmezat, Global Purchasing and Risk director at Symrise F&B Naturals, shared, “This lays the foundation for imagining the future of sustainable agricultural landscapes, with both continuous improvements and disruptive innovations.”

Symrise Details Comprehensive Program to Future-proof Agro-food Supply Chain

Barbara Malmezat, Global Purchasing and Risk director at Symrise F&B Naturals, shared, “This lays the foundation for imagining the future of sustainable agricultural landscapes, with both continuous improvements and disruptive innovations.”

EFSA, National Food Safety Agencies Support Pan-European Food Consumption Survey

Survey will allow collection of detailed and harmonized food consumption data.

Consumption Ratio and Food Predominance of Flavoring Materials-Second Cumulative Series

The consumption ratio is the ratio between the quantity of a flavoring material consumed as an ingredient of basic and traditional foods, and the quantity of that same flavoring material consumed as a component of added flavorings by the same population over the same period. The first series of consumption ratios of flavoring materials was published in 1983.

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T. Hasegawa Co. Clarifies Position on Animal Testing After PETA Inquiry

The animal rights organization has been aggressive in targeting suppliers and brands across industries.

Each year, flavor trends emerge, with a recurring theme being the rising demand for clean flavors devoid of unfamiliar or artificial chemicals

How Fermented Flavors Tap into Consumer Desire for Natural, Clean Tastes

This Flavorcon 2024 session by senior innovation scientist, Suja Senan, Ph.D., discusses fermentation and how novel machine-learning approaches.

General Mills Files Patent for Dough with Reduced Sodium Content

General Mills has filed a patent for dough formulations that use less sodium and more health-oriented fats.

Special Feature: REACH and In Vitro Alternatives—Corrosive Potential Testing

With the new REACH regulations, manufacturers are now required to provide safety information on all chemicals they produce that are sold, manufactured, or imported into the EU in a quantity that is greater than or equal to one ton per year. This means that safety data must now be collected for over 30,000 existing and established chemicals

Sustainability is top-of-mind for consumers around the globe, with 84% believing in personal sustainability.

Kerry's Consumer Research Shows Sustainability Demand For Food and Beverages

Sustainability is top-of-mind for consumers around the globe, with 84% believing in personal sustainability.

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MANE and César Ritz Colleges Switzerland Partner to Make Culinary Magic

MANE has signed a partnership with César Ritz Colleges Switzerland to get involved with the future chefs from the Culinary Arts Academy Switzerland.

Ray Salemme, CEO, Redpoint Bio

Novel Compounds Point Toward the Future of Healthier, Better-tasting Flavors

Inside Redpoint Bio’s discovery and development of bitter blockers and flavor enhancers.

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A Natural and a Pod: Commonalities in Vanilla and Tea Processing

Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.

The bill aims is to provide greater clarity and flexibility to hemp growers and processors.

[updated] Hemp Act Proposes Higher THC Test Limits but Could Impact CBDs

The Hemp Advancement Act of 2022 seeks to eliminate unworkable testing requirements and set reasonable THC thresholds, according to Forbes. But could it impact other cannabinoids?

Scientists Unravel the Mystery of Why Room-temperature Coffee Tastes So Bad

Certain taste receptors are more sensitive to bitterness at medium temperatures

Fifty-five percent of consumers stated they “always/often” pay attention to labels when grocery shopping, with sugar content being a primary driver.

How Sugar Reduction Can Meet Consumer Needs, Regulatory Issues and Formulation Challenges

Tailored solutions can enhance the overall product experience in terms of sweetness and mouthfeel while reducing sugar content.

The center’s facilities are said to include advanced laboratory equipment, including a demo kitchen, application lab and innovation space where product concepts can be presented and tested.

IFF Debuts Co-creation Center in Wageningen to Drive Research and Innovation

The center’s facilities are said to include advanced laboratory equipment, including a demo kitchen, application lab and innovation space where product concepts can be presented and tested.

From the Experts: Where Safety Meets the Defense of Competitive Advantage

WFFC/NAFFS event highlights regulatory challenges and threats to intellectual property. During the Women in Flavor and Fragrance Commerce/National Association of Flavors and Food Ingredient Systems joint seminar on food safety and supply chain, John Cox (John H. Cox PLLC) spoke about the dilemma smaller flavor companies face as they struggle to build the kind of regulatory departments larger organizations have. Cox noted that the need for regulatory capabilities will only grow as customers’ needs expand—organic and natural claims (this is particularly due to a lack of universal standards) and pharmaceutical excipient residue rules.

FDA Opens 60-Day Comment Period For Artificial Trans Fat Ruling

The agency has opened a 60-day comment period on this preliminary determination to collect additional data and to gain input on the time potentially needed for food manufacturers to reformulate.

Tony Moore

Independent Flavorist Tony Moore Launches Collaborative Database of Flavor & Fragrance Materials

Along with Tony Moore's systems specialist partner, Paul Smiley, he has launched a free-to-use collaborative database of flavor and fragrance materials information at FlavScents.com.

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