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Section: Flavor > Regulatory & Research
Ingredients
Olfaction and Taste. A Century for the Senses
This book, a collection of the papers presented at the symposium, speaks not just to current knowledge. It also offers interesting insights into the future.
Event Coverage
Preserving Natural Integrity at the SFC Chicago Meeting
During the meeting, speakers will discuss how to improve the shelf life of natural products.
Regulatory & Research
Study Addresses Children's Aversion to Bitter-Tasting Medicine
A new review highlights recent advances in the scientific understanding of bitter taste, with special attention to the sensory world of children.
Regulatory & Research
Blue California’s ErgoActive Linked to Healthy Aging
“Our results suggest that ergothioneine, as part of a healthy diet, could potentially mitigate the negative effects of oxidative stress and support healthy aging by helping to preserve telomere length and reduce the rate of shortening” Dr. Priscilla Samuel, chief science officer.
Flavorcon Coverage
Campbell Soup Principal Flavorist Joins Artificial Intelligence Panel
The principal flavorist joins taste experts from ADM, Givaudan and IFF.
Regulatory & Research
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.
Regulatory & Research
$112.4 Billion US Health and Wellness Category Grows 9%
Despite a tough economy, the US health and wellness industry sales jump 9% in 2008, with a steady 7% annual growth predicted over the next five years.
Regulatory & Research
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.
Regulatory & Research
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.
Regulatory & Research
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.
Ingredients
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!
Savory Applications
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.
Ingredients
Progress in Essential Oils: Celery Seed and Leaf Oils
This month's column discusses the chemical compositions of celery seed leaf and oil.
Regulatory & Research
One on One: Tosla Nutricosmetics Discusses Collagen Masking Technology
The company’s chief innovation officer sheds light on the tech designed to achieve maximum palatability.
News
Peel Back the Layers of These Citrus Industry Insights
See the latest market trends and drivers in the citrus market as well as research findings from guest columnists.
Ingredients
The Development of Aroma Components by Microbial Fermentation
Microorganisms are used in the production of kiral products. It is now believed that the time has come for such techniques to be used in the production of aroma providing products. There have been many general reviews on the formation of aroma products, but we will introduce the most recent research trends here.
Ingredients
Essential Oils and Microwave Extracts of Cultivated Plants
We have used these two methods to treat different cultivated plants: five Umbelliferae, one Compositae and seven Labiatae. There is a double purpose for this approach. First, we want to determine the advantages and disadvantages of this technique in terms of research. Secondly, we intend to make appropriate comparisons between microwave extracts and essential oils coming from the aerial part of these plants.
Regulatory & Research
Study: Carbonation Alters the Brain's Perception of Sweetness
The right combination of carbonation and artificial sweeteners can leave the sweet taste of diet drinks indistinguishable from normal drinks, says the study's author.
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