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Section: Flavor > Regulatory & Research

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.

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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.

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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.

ECHA to Check REACH Dossiers for Completeness

The European Chemicals Agency (ECHA) has announced it will conduct a completeness check of registration dossiers under REACH within three weeks of their submission.

Organizations from across the flavor and fragrance industry have been working to secure essential status, maintain the supply chain and ensure regulatory standards are met.

Life as We Know It: Creating the New Normal in the Age of COVID-19

Where do we go from here? We gathered insights from industry organizations on everything from navigating new regulations to sparking creativity in crises.

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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Endpoint. Clarity in Clean Labels

The bottom line on clean labeling comes back to the consumer. Are they caught up in a cloud of details for processing and replacing ingredients? Or do they just want a simple, transparent product label?

180 Chinese Food Plants Closed

A New York Times story reports that some 180 food plants have been shuttered in light of 23,000 food safety violations.

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Patent Pick: Oral Care F&F Compounds

Patent Picks are chosen by the editors from publicly available sources. Today's invention from IFF describes new organoleptic compounds for flavors and fragrances in food, chewing gum and oral care applications, among others.

EU Chemical Classification and Labeling Update

The Portuguese Presidency of the European Union has warned that legislation harmonizing EU chemical classification and labeling rules with United Nations standards must be adopted during the first half of 2008 or risk jeopardizing the implementation of REACH.

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The Mint Condition in Oral Care

Much of the innovation in the area came in the way of active ingredients outside of the flavor, and flavor innovation itself was limited. More recently, however, it looks like the landscape is changing.

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Ensuring Regulatory Compliance for Flavor Companies

A case study roadmap for establishing safe, effective supply chains

More on EPA ChAMP Program

On May 2, 2008 the Environmental Protection Agency (EPA) held a public meeting on the Chemical Assessment and Management Program (ChAMP), a program designed to fulfill US commitments under the Security and Prosperity Partnership of North America (SPP) with Canada and Mexico to improve cooperation on chemical regulation among the three countries.

NotCo is described as a group of people with a common goal: to reinvent the food industry — one delicious mouthful at a time. NotCo utilizes its proprietary AI 'Giuseppe' to replicate animal products with plants.

How NotCo is Utilizing Artificial Intelligence to Crack Plant-based Taste Formulations & Completes Fragrance Formulations

NotCo's senior flavor scientist, Cindy Sigler, Ph.D., alongside machine learning team leader, Francisco Clavero, discusses the company's artificial intelligence platform and current projects in the fragrance space.

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Firmenich Opens Savory and Culinary Center in Vienna

Firmenich has opened its expanded savory and culinary facility in Vienna, Austria. The facility will develop sustainable green protein solutions, among other capabilities.

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