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Section: Flavor > Regulatory & Research

General Mills Petitions FDA

General Mills, Inc. filed a food additive petition with the US Food and Drug Administration (FDA) requesting that the food additive regulations be amended to provide for the safe use of ultraviolet radiation for the reduction of pathogens and other microorganisms in aqueous sugar solutions and potable water intended for use in food production.

Aldehyde Generators for Flavors

The quest to deliver unstable aldehydes to food systems by the use of generators is being realized. With the proper generator, flavors can be created for use under conditions traditionally unfavorable to aldehydes, As in other derived systems it appears best to employ nature as a model and to design generators in the same way that nature produces flavors.

Reportable Food Registry Guidance

The entirety of H.R. 3580, the Food and Drug Administration Act Amendments of 2007, is available here.

FEMA Releases Interim GRAS List

CORRECTED: Now includes seven materials

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Patent Pick: Layered-flavor Gum

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Intercontinental Great Brands, relates to multiple layers of texture and flavor in chewing gum.

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Patent Pick: Preserving Ginkgo Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is focused on a method for preparing fermented Ginkgo biloba beverages that preserves its flavor.

FEMA GRAS 26 Now Available

Latest ingredient additions include glucosyl steviol glycosides and Szechuan pepper extract.

FEMA Posts Interim GRAS List

Identities for FEMA# 4669 and FEMA# 4683.

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Extracting Plants Using Supercritical Glycerin

With Cannabis sativa as an initial target, supercritical glycerin could be used as a solvent to extract natural bioactive compounds.

CBD has increasingly been positioned as helpful in dealing with issues like anxiety, insomnia, pain, stress and even addiction, though there is not enough scientific evidence to fully back these up.

CBD’s Not-So-Spectacular Growth

Spoonshot CEO breaks down its usage, regulations and what appears to be a decline in interest.

California Green Chemistry Initiative

Implications for the F&F industry

Givaudan Pursues Natural Umami

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

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.

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.

The global coffee market was valued at $465.9 billion in 2020, driven by consumer demand for certified coffee products.

Report: Global Coffee Market Value

The global coffee market was valued at $465.9 billion in 2020, driven by consumer demand for certified coffee products.

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Gusmer Enterprise's Cellu-Stack Filters

The product can be used for coarse, fine and pre-sterile filtration in numerous filtration applications.

Touching on the history of hybridization and the possibilities for the future of flavor creation.

Tailoring Genes to Taste

Touching on the history of hybridization and the possibilities for the future of flavor creation.

Beyond the GRAS Lists

The Minimal Risk of Additional Nature Identical Flavoring Materials. Among all food additives used, it is generally accepted that flavoring materials form a class by themselves. This class outnumbers by far all other food additives combined. The number alone makes individual testing of all flavoring materials unrealistic.

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