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Section: Flavor > Regulatory & Research

Spray Drying of Food Flavors. Ill. Optimum Infeed Concentrations for the Retention of Artificial Flavors

The practical aspects of this work are that each flavor encapsulating material will exhibit an optimum concentration for flavor retention. The optimum concentrations determined in our study may not necessarily be the same as in a production facility. This would have to be determined using actual production equipment. If the retention is limited by the ability to atomize, this factor is equipment dependent. It does appear worthwhile to make this determination, however.

Organic Flavor Clarification

Quality Assurance International's (QAI) Jessica Walden explains how the NOP's clarification on organic flavor ingredients affect flavorists

Flavor R&D Frontiers

From nutrigenomics to biotech

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Functionalized Flavors

Flavorists working with the food industry, and to a lesser extent the personal care and nutraceutical fields, should be aware of a trend that is quietly, but increasingly, impacting their business—the commoditization of flavors. Formulation and challenges.

Defending Flavors

How can you produce a safe product for its intended use and then find a way to [effectively] communication how people should use that product?

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What's Your Flavorprint?

You could say our flavor preferences are as unique as a snowflake, hand print or a product UPC code. Vivanda Inc.'s latest digital innovation maps out flavor using a taste profile database.

Flavor analysis with SymStixx.

Faster Natural Flavors

Symrise introduces a new flavor analytical device for the development of quick, accurate profiles.

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.

Flavor Applications in Wine

In view of the recent FDA termination of a past memorandum of understanding with the BATF regarding the labeling of alcoholic beverages, the consumer's right to know what he is purchasing and the manufacturer's formula integrity must be kept in balance, In this respect, through the coordination of the efforts by the winemaker and the flavorist alike, attainment of these common goals should be possible.

2012 Flavor & Fragrance Leaderboard

Acquisitions, raw material price pressures and an uncertain economy make for a mixed picture

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Minimizing Flavor Deterioration

Flavor deterioration during storage is of interest to both the food and flavor industries. While there are numerous studies on flavor deterioration in foods, little has been published on the deterioration of food flavorings, especially when in the liquid form.

Smoke Flavorings Applications

The European Commission has published a list of valid applications for smoke flavorings.

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Nactis Flavors Hires Achille Riviello

Nactis Flavors has announced the hiring of Achillle Riviello as director of Synarome F&F specialties business unit.

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Patent Pick: Fully Loaded Flavor

"Loaded with flavor" is a phrase the inventors at Pepsico meant literally when they developed this aerogel invention. It is capable of carrying high flavor loads, helped by supercritical CO2.

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Patent Pick: Hydrogenated Oil Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's choice, from T. Hasegawa Co., relates to an agent to impart hydrogenated oil flavor to products containing reduced amounts of hydrogenated oil.

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Patent Pick: Fish Flavor Extract

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from Takasago International Corp., describes a fish extract having excellent flavor, and its production.

Genetic Modification Enriches Tomato Flavor

Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma

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Organoleptic Characteristics of Flavor Materials

This month’s column features oraganoleptic discussions on barrel-aged oak, yuzu fluid extract, ginger infusion and more.

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