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Section: Flavor > Regulatory & Research

"EEC Flavour Directive”

The EEC-Flavour-Directive [Council Directive on the approximation of the laws of the Member States relating to flavorings for use in foodstuffs and to source materials for their production (88/388 EEC * 22.06.88)] has been discussed for many years. The directive is a “framework directive” with definitions, special provisions for the production of flavorings and labeling provisions.

Diacetyl: an Update

Last month, companies were scrambling to respond to sudden widespread public interest in diacetyl following the first reported case of popcorn lung in a consumer

REACH Guidance Docs

The European Chemicals Agency has released four guidance documents on REACH.

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Biological Scent Design

Cultured ingredients shift the F&F palette for unique collaboration between art and science.

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Does Sound Impact Taste?

Recently launched in London, Choco-Phonica helps explore the relationship consumers have with chocolate through sound and taste.

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Monell Center's New Director

Danielle Reed, Ph.D., will work as the new associate director on fundraising and strategic planning.

EFSA d-Camphor Opinion

Suggested maximum daily limit: 2 mg/kg.

The Future of Diacetyl

Safety concerns over the use of diacetyl (FEMA# 2370, CAS# 431-03-8) in butter flavorings for microwave popcorn products have been a major topic in the flavor industry over the last six years, but this week the controversy moved into high gear

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Minimizing Flavor Deterioration

Flavor deterioration during storage is of interest to both the food and flavor industries. While there are numerous studies on flavor deterioration in foods, little has been published on the deterioration of food flavorings, especially when in the liquid form.

Naturally Does It

The flavorist’s job has been complicated by legislative discrepancies between the United States and the European Union—what are the solutions and opportunities?

EFSA’s Expert Database

The European Food Safety Authority (EFSA), which is the European Union’s scientific risk assessment body on food and feed safety, nutrition, animal welfare and plant protection and health, is launching a database for Europe’s leading scientific experts to assist it in its work.

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Carrageenan -- Out (Mic. Drop)

While some individuals are opposed to the idea, the National Organic Standards Board decided to remove carrageenan on the national list of approved ingredients for organic foods.

WTO Food Safety Database

The World Trade Organization has launched an online food safety database.

Canada's Domestic Substances List

FEMA Regulatory Affairs Committee has announced that on Saturday, November 11, the Minister of the Environment of Canada gave notice that the Agency intends to delete 1,105 substances from the Domestic Substances List

Taste Receptors Detect Toxins

Scientists at the Monell Chemical Senses Center (Philadelphia) have reported that bitter taste perception of vegetables is influenced by an interaction between variants of taste genes and the presence of naturally-occurring toxins in the vegetable.

GRAS Flavor Chemicals— Detection Thresholds

Odor detection threshold data can be useful in making judgments on use levels in flavor creation, as well as in planning flavor reconstructions. With the plethora of published data now available on the composition of natural food aromas, utilization of Guadagni’s odor unit concept is an effective and inexpensive tool for simplifying the otherwise difficult problem of converting a complex flavor analysis into a “practical” flavor system.

Firmenich Developing New Encapsulation Technology

Erythritol crystals may offer singular delivery and retention characteristics.

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Monell Center Appoints New Director

Nancy E. Rawson, PhD is Monell Center's new associate director, effective immediately.

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