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Section: Flavor > Regulatory & Research

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FDA Asks Public How to Define 'Natural'?

The agency is now asking the public to provide information and comments on the use of the term natural in the labeling of human food products.

R&D Frontiers: Taste Receptor Research and the Discovery and Development of New Flavor Materials

Senomyx’s background in the biology of taste took shape in the 1990s with a group of founding academics and entrepreneurs, including Charles Zuker, a professor of biology at the University of California, San Diego.

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Study Connects Olfaction and Neurodegenerative Disease

A study on the relationship between olfactory deterioration and neurodegenerative disease will be addressed by the collaboration between Monell Center and the Brain Health Registry.

EFSA Names Geslain-Lanéelle Executive Director

The European Food Safety Authority has appointed Catherine Geslain-Lanéelle executive director, to begin July 1 for a five-year term.

Regulatory Notes: Disclosure Issues in F&F

Protecting formulas, sources and other forms of intellectual property in a thriving regulatory environment. The Fragrance Materials Association (FMA; fmafragrance.org) and Flavor and Extract Manufacturers Association (FEMA; femaflavor.org) recently co-hosted an in-depth webinar on key intellectual property (IP) issues, particularly the protection of formulas when faced with disclosure requests from customers, physicians, the public and other sources.

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MANE Hires New VP of Strategic Development

MANE recently hired, Luis Fernandez, as the new vice president of strategic development for their flavor division.

The initial focus for the partnership will be metabolic health, including obesity, pre-diabetes, high cholesterol and pre-hypertension.

IFF AI-Driven Personalized Nutrition Platform Partnership

The platform is designed to help consumers understand their unique metabolic response to food, supplements, activity and sleep, accessible via mobile phones and wearables.

The technology could potentially be utilized to grow beef, pork and chicken in the future.

McMaster Researchers Develop New Meat Alternative

Two McMaster researchers discovered a way to make meat in a lab by stacking thin sheets of cultivated muscle and fat cells.

EFSA Flavoring Guideline Draft Now On View

Comments welcome through December 7; final guidelines set for early 2010.

Organoleptic Characteristics of Flavor Materials: November December 2006

Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.

A Closer Look at Flavor Intake Data Needed

The Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food was asked by the European Commission to evaluate 58 flavoring substances in order to establish a list of authorized flavoring substances under regulation 1999/217/EC.

People consume citrus flavors every day and – unlike some other taste profiles – there are well-established expectations for a citrus-based sensory experience that is consistent across applications.

Solutions for Natural Citrus Flavors Amid Supply Disruptions

Despite the unknowns and inconsistencies of the global marketplace, the industry is not giving up on citrus. See what's next for citrus.

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FDA's New Food, Drug Commissioner Focuses on 'Science Base'

Robert M. Califf has previously served as the FDA’s Deputy Commissioner for medical products and tobacco.

UK Food Standards Agency Seeks to Define 'Natural'

The UK's Food Standards Agency is revising its best practices guidance for food labeling terms, particularly natural, fresh, pure, farmhouse and traditional. In addition, the scope of the guidance will now encompass terms such as handmade, quality, selected, premium, finest and best.

The facility is said to offer a full range of capabilities and equipment to help customers move from development on the benchtop to small scale-up production in the pilot plant that will inform and accelerate final large-scale production.

dsm-firmenich Launches F&B Pilot Plant in New Jersey

The pilot plant is focused on scaling up beverage production and is designed to support an array of beverage applications.

Chief innovation officer Uroš Gotar shares his passion for closing the gap between the beauty and food industry.

One on One: Tosla Nutricosmetics Discusses Collagen Masking Technology

The company’s chief innovation officer sheds light on the tech designed to achieve maximum palatability.

EFSA Deems Five Carboxamides in Flavoring Group Non-genotoxic

Panel evaluated substances from flavoring group evaluation 304

The infrastructure upgrade includes the addition of two flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab solely for pet food development.

IFF Completes North America Creative and Design Center Expansion

The center's upgrade includes the addition of two flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab for pet food development.

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