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Section: Flavor > Regulatory & Research

Diacetyl-Free Formulations Hitting Store Shelves

With an Occupational Safety and Health Administration's final diacetyl rules forthcoming, ConAgra has joined other microwave popcorn producers such as Weaver Popcorn Co., General Mills and American Pop Corn Co. in forgoing diacetyl

P&F ALERT: Microwave Popcorn Study Posted

Critical Reviews in Food Science and Nutrition has posted the long-awaited study titled "Emissions from Cooking Microwave Popcorn."

Wild Promotes Stevia Products for Europe

Following European Commission's Standing Committee's approval of high-purity stevia in food throughout the EU

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Don't Sweat: Cocoa Sweeter With Stress?

A recent report looked at how different growing and weather conditions could impact the chemical composition of cocoa and its taste.

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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.

Dihydroquercetin is naturally found in a variety of fruits and vegetables.

Blue California’s Dihydroquercetin Receives GRAS Status

Blue California offers food and beverage manufacturers its high purity Taxifolin BC-DHQ made by a sustainable process.

EFFA Positive List Status Table

The European Flavour and Fragrance Association (EFFA) has released its most recent Status Table, which contains the FL numbers appearing in the Register but not taken up in the EFFA submissions.

Spices: quality control and standards

Opening Pandora's box is always a surprise. Some of Pandora's surprises by their very nature, have been shown to be highly interesting problems. The cooperation of science with the flavor trade and industry may lead to their solution. Let us hope this will be to the satisfaction of everyone involved.

Sense of Smell Linked to Genes, Study Says

A genetic variant, rs6591536, affects acceptance and choice of food and products containing β-ionone.

Sensory Science Takes Center Stage at SFC/CSA Meeting

Event includes a tour of Monell's facilities.

Studies Reveal Link Between Vision and Taste

Studies show color and vision are strongly linked.

New IOFI Structure in Place by October

Features new 10-person board

Study Shows Calcium’s Role in Taste Perception

A recent study published has proven that calcium channels on the tongue are closely related to the receptors that sense sweet and umami (savory) tastes.

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Coffee Talk With Flavorcon Speaker Barb Stuckey

In this Flavorcon interview, we talked to Barb Stuckey about her upcoming Flavorcon appearance and where she sees the flavor market heading.

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Color Impacts Taste Confirms Penn State Research

Penn State research has found that color can impact the taste of food and beverage, confirming previous studies on the subject matter.

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Study Reveals That Color Affects Taste Perception

D.D. Williamson recently conducted an informal taste test with two dozen students, which revealed that color affects taste perception; teens ranked pink-colored beverage as their favorite.

Senomyx Gets GRAS Status for S9632

Boosts taste in food and beverage flavor applications when sucrose has been reduced

Kroger senior innovation manager, Natalie Taake's session, 'How to Kill Innovation,' is scheduled for day two of Flavorcon (November 9-10) in Cincinnati, OH.

Kroger Takes the Stage at Flavorcon 2022

Senior innovation manager, Natalie Taake, is set to talk about "How to Kill Innovation." Are you ready?

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