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Section: Flavor > Regulatory & Research

The results reveal the bimodal regulation of appetitive and tolerance signals toward salt, which together dictate the amount of sodium consumption under different internal states.

Study Reveals Brain Circuit Regulates Tolerance of Taste Associated with Sodium

The results reveal the bimodal regulation of appetitive and tolerance signals toward salt, which together dictate the amount of sodium consumption under different internal states.

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.

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[Podcast] Flavoring for Cannabis Edibles with Sean Arnold of Franklin Bioscience

What do the cannabis and flavor industries have in common? Sean Arnold, senior vice president of product development at Franklin Bioscience, tells P&F in Flavorcon-edition of Two Sense.

Health Canada Adds Table-top Stevia to List of Permitted Sweeteners

The results of Health Canada's evaluation of available data support the safety and efficacy of steviol glycosides when used as described.

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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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Sync Your Peaks for Faster Data Analysis: A Look at Chardonnay

ChromaTOF® Sync is the newest data processing tool that makes compiling your peak information a snap. It effortlessly links the chemical information within sets of samples to create composite data sets. See what it can do for your samples.

While the traditional meat industry remains strong, interest in flexitarian, vegan and vegetarian diets is soaring.

Challenges and Opportunities in the Development of Meat and Fish Alternatives

Rising demand for plant-based products and accelerated ingredient innovation means significant growth potential for the category.

The “Better for You” market is expanding exponentially — thanks to a younger generation of consumers who continue to push the envelope and demand more out of everything they eat and drink.

How to Stay on The Cutting Edge of Better-For-You Flavor Formulation

The market is expanding exponentially—here's how to capitalize.

High Impact Aroma Chemicals Part 2: The Good, The Bad, And The Ugly

In Part 1, “More Fizz for your Buck”, the role of high impact aroma chemicals as character impact materials in foodstuffs was described.1 In that article, a simple 16-segment flavor wheel was used as the theme to link the materials.

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Labs of the Future: How to choose a LIMS or ELN in 2021

Interested in digitizing your R&D organization? Read Labs of the Future to learn about how modern LIMS systems are enabling a new, data driven approach to experimentation.

Integrating the SFC library into the Institute’s Othmer Library collection, it will represent the history of flavor in one of the nation’s premier history of science libraries.

The Society of Flavor Chemists Introduces Legacy Project with the Science History Institute

The Society of Flavor Chemists Legacy Project will document the history of the flavor industry and reveal its important impact on society.

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

Certain taste receptors are more sensitive to bitterness at medium temperatures

FEMA Launches GRAS 24, Celebrates 50th Anniversary of the GRAS Process

As the latest GRAS list comes online, FEMA examines the past, present and future of the safety assessment of flavor materials.

New Technologies for the High- Speed Characterization and Analysis of Essential Oils

The difficulties in [essential oil] analyses arise from the large number of components, many of them present at low concentrations

Study: Moderate Consumption of Sugary Drinks Has Little Impact on Adolescents' Health

University of Missouri researchers have found that short-term, moderate consumption of high-fructose and high-glucose beverages has little impact on the metabolic health of weight-stable, physically active adolescents.

Pattern Recognition Methods for Discrimination of Essential Oils (Rose Oils) by Their Gas Chromatograms

It is possible to distinguish between essential oils of the same type and their mixtures by analysing their gas chromatograms using a pattern recognition method.

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Does the industry benefit from scientific communication efforts on social media? [1-Question Poll]

Take a moment to weigh in on this week's poll!

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