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Section: Flavor > Regulatory & Research

The Impact of Recombinant DNA Technology on the Flavor and Fragrance Industry

Biotechnology, of whlch recombinant DNA technology is an important sub-discipline, has a long tradition in the production of food and flavors.

The Excellence in Research and Development Award is said to highlight Mane Kancor 'pioneering efforts in developing new processes, products, and state-of-the-art technologies, reinforcing our commitment to research excellence.'

Mane Kancor Receives Two Awards in Food Innovation at Fi India 2024

The company won the Excellence in Research and Development Award in the Food Innovation category and the Ingredient of the Year Award.

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FEMA GRAS and U.S. Regulatory Authority: U.S. Flavor and Food Labeling Implications

As consumers increasingly examine the ingredients in their products, flavor and food labeling between the two programs continue to be an evolving balancing act between transparency and disclosure, with safety as the foundational message on the label.

Citrus essential oils face a number of issues that can alter their composition or quality from season to season and even within a given season.

Essential Oils and Citrus Blends: Maintaining Quality Amidst Rising Costs and Adulteration

Discover the innovative strategies and testing techniques they are adopting to ensure that every drop meets the highest standards, even in a volatile market.

The Creation and Design Center houses state-of-the-art facilities such as dedicated labs for beverages, bakery, confectionery, meat and snacks, an analytical lab, pilot plants and boasts a culinary kitchen.

IFF Creation and Design Center in Türkiye Recognized as Key Innovation Center

The Creation and Design Center houses state-of-the-art facilities such as dedicated labs for beverages, bakery, confectionery, meat and snacks, an analytical lab, pilot plants and boasts a culinary kitchen.

The GreenCircle Certified IFF facility, located in Dayton, New Jersey.

IFF New Jersey Facility Receives First GreenCircle Certification in Fragrance and Flavor Industry

The program aims to find new solutions for waste diversion and reduce the amount of waste sent to landfills each year.

Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol

This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.

The NaturIA Project is designed to allow Robertet to offer innovative creations faster and better adapted to the project by increasing the creativity of its perfumers and flavorists tenfold.

Robertet & Artefact Launch NaturIA Project, Generative AI to Enhances the Art of Perfumery and Flavoring

The NaturIA Project's first creation is a new yogurt flavor designed using AI for a major food industry group.

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The Bell Tolls Twice: Bell Flavors and Fragrances Wins Award Two Years In A Row

The Chicago’s Best and Brightest Companies to Work For award is given to Bell Flavors and Fragrances for the second year in a row. The award celebrates companies with unprecedented human resource practices.

Sense of Smell Linked to Genes, Study Says

A genetic variant, rs6591536, affects acceptance and choice of food and products containing β-ionone.

Sensory Science Takes Center Stage at SFC/CSA Meeting

Event includes a tour of Monell's facilities.

Senomyx Gets GRAS Status for S9632

Boosts taste in food and beverage flavor applications when sucrose has been reduced

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Safety Solutions Make Perfect Sense for Scents and Flavors

Learn how a world-renowned flavors producer is meeting global regulatory compliance, improving efficiency and spending more time doing what they love - creating fun flavors that pass the taste test.

Symrise’s LC Taste Tech Supports SymLife Mask

Symrise (Holzminden, Germany) has announced its proprietary LC Taste analytical method/system, which helps the company’s analysts to identify materials with strong flavor masking potential.

Saccharin—the sweet and sour saga

The focus on saccharin highlights the basic deficiencies in the criteria by which food ingredients are evaluated for safety, particularly when the spector of cancer hangs overhead. The existing evaluation of all aspects of the safety of saccharin has caused an improvement in the safety evaluation proceedings and the benefits have impacted throughout the food industry, its regulators, and the scientific disciplines they rely upon.

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Case Study: Pope Scientific Optimizes Processing & Product Quality for AB Specialty Silicones

Pope Scientific has released a case study of its collaboration with AB Specialty Silicones.

The Sweet Smell of Standards

We can conclude with confidence that the demand for new international standards in the field of essential oils will continue to grow. We need such standards to facilitate world trade and to promote the quality of the products.

Monell Study Shows Starchy Foods Affect Infants Salt Preference

Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.

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