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Section: Flavor > Regulatory & Research

California Green Chemistry Initiative

Implications for the F&F industry

Stability of Citral-Containing and Citralless Lemon Oils in Flavor Emulsions and Beverages

The storage stability of lemon oil treated to remove citral has not been reported. This investigation was conducted to compare the stabilities of citral-containing and citralless lemon emulsions (EC and ECL) and beverages (BC and BCL) during storage at different temperatures by both gas chromatographic and sensory analyses.

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The Lebermuth Company Receives SQF Certification

SQF is a Global Food Safety Initiative (GSFI)-recognized certification for process quality and safety; it was previously known as SQF Level 2.

Customs Country of Origin Labeling Proposal

The U.S. Customs and Border Protection agency (CBP) has proposed a new method of deciding the country of origin of all imported merchandise, including food and dietary supplements and their ingredients.

The Chemistry of F&F: Physiological Coolants

New materials and emerging applications. Physiological cooling agents act in a number of ways. In a flavor or fragrance they can be the first impact, leaving a cool sensation on the palate or skin prior to the main aroma being imparted.

Photo provided by The Hershey Company

Hershey Commits to Cocoa Sustainability

The company invested half-a-billion dollars in Cocoa for Good, a sustainability plan aimed at combatting poverty, poor nutrition and farming issues that affect cocoa farmers in West Africa.

Publication of Sixth Food Chemicals Codex

Regular launches planned, USP to work with food companies for adherence

The global cold brew coffee market size is forecasted to grow at a CAGR of 25.1% from 2019 to 2025.

Report: Cold Brew Coffee Market Value

The global cold brew coffee market size is forecasted to grow at a CAGR of 25.1% from 2019 to 2025.

Canadian Food Labeling to Better Define "Product of Canada," "Made in Canada"

Clarifications on packaging and advertising claims

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Patent Pick: Caramel-coat It

Suddenly, her jowls burst with juicy taste she'd never unwrapped before from gum. She searched her memory. What is this strange flavor? The inventor on this patent application lets you decide.

Latest Food Chemicals Codex Launched

Annual updates, online revision proposals

Celery Volatiles Enhance Chicken Soup

Researchers from Ochanomizu University (Tokyo) and the Technical Research Center at T. Hasegawa Co. have found that volatile extracts from celery can enhance the umami and sweet properties of chicken broth.

Would you say that your employees participating in these exercises is an important component to your company's culture?

Access to continuing professional education is an important component in my company's growth [1-Question Poll]

Please take a moment to weigh in!

The Citrus Innovation Center will focus on applications in food and beverage, fine fragrance, body care, and fabric and home care.

IFF Unveils Citrus Innovation Center in Florida

Located on the Florida Polytechnic University campus, the IFF site is powered by advanced technology, expert knowledge and a holistic citrus ecosystem in the heart of Florida’s citrus belt.

California Governor Signs Green Chemistry Bills

California Governor Arnold Schwarzenegger has signed two bills into law that will give state regulators broad authority to identify, evaluate and, if necessary, ban potentially harmful industrial chemicals.

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FlavourVision's Virtual Connection with Customers

The new edition of the program explores seven key consumer trends that connect food and beverage with health, identity and satisfaction.

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Neurogastronomy: A Culinary and Scientific Collaboration

Neurogastronomy explores the link between brain systems and taste receptors as a possible solution for food-related illnesses.

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FSVP Compliance: How Food Importers Can Prepare

U.S. food importers were faced with the first Foreign Supplier Verification Program compliance date recently. Learn more about how other importers can prepare to meet FDA import guidelines.

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