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Section: Flavor > Regulatory & Research

Givaudan Pursues Natural Umami

Conducts research on taste characteristics—such as strength and temporal effects—of umami ingredients.

Allylix to Commercialize Nootkatone

The biotechnology firm's patented metabolic engineering platform enables low-cost production of high value terpene products through yeast fermentation.

EFSA Panel Clears Neotame

The European Food Safety Authority's Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food has determined that neotame is not a safety risk in sweetener and flavor enhancer applications.

FDA's New Software Tool

The US Food and Drug Administration (FDA) has released a new tool to help growers, packers, processors, manufacturers, warehousers, transporters and retailers in the food industry determine the vulnerability of individual food facilities to biological, chemical or radiological attack.

Givaudan says the results show that the company has managed to support customer growth, while also leveraging innovation capabilities to introduce new solutions. (Givaudan Switzerland Vernier location pictured)

Givaudan 2024 Leaders & Newsmakers

Givaudan segment leaders share the company's business accomplishments, sales performance and sustainability targets.

Ireland's New Labeling Guidance

The Food Safety Authority of Ireland (FSAI) has published new labeling guidance for food manufacturers which it hopes will help international companies meet the nation's labeling requirements.

USDA Amends National List

The US Department of Agriculture has released its latest amendment to its National List of Allowed and Prohibited Substances, which reflects the National Organic Standards Board’s recommendations from November 17, 2005, through October 19, 2006.

OSHA and NJDOH surveys

The Flavor Extract Manufacturers Association (FEMA) has announced that the Occupational Safety and Health Administration (OSHA) is resuming its national survey of flavor manufacturers.

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Editor's Note: Behind the Scenes

Managing Editor Eden Stuart shines a light on the unsung hero's of the flavor and fragrance industry.

The New German Flavor Regulations

The label that the food manufacturer places on its consumer package is controlled in the new German “Labeling Regulation” (Lebensmittel- Kennzeichnungsverordnung) enacted on December 31, 1981. The flavor that has been added to the food must be included in the list of ingredients by giving the class or classes of flavoring substances (natural and/or nature-identical and/or artificial) used as part of the flavor.

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Patent Pick: 'Honey Spring' Nectarine

Patent Picks are chosen by the editors from publicly available sources. Today's choice is a new "Honey Spring" nectarine variety having very good, mild and sweet flavor with low acid.

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Patent Pick: 'Honeylicious' Nectarine Variety

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is the discovery of the new "honeylicious" nectarine variety with a mild, sweet fruit.

Firmenich Developing New Encapsulation Technology

Erythritol crystals may offer singular delivery and retention characteristics.

EFSA Increases Scientific Committee Numbers

The European Food Safety Authority (EFSA) has appointed 191 scientists to its scientific committee in order to reinforce its impartiality and independence.

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Patent Pick: New F&F Material

Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes the use and synthesis of new organic compounds as fragrance and flavor materials.

FDA Proposing New FSMA Rules

FDA will publish new Food Safety Modernization Act (FSMA) rules in early January.

NYC Bans Trans from Menus

Chicago threatened it and now New York has gone and done it: banning trans fats from restaurant menus.

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Defining Natural in Flavor Substances

How can the flavor industry overcome the challenges, legislations and regulations of configuring the naturalness of flavor substances?

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