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Section: Flavor > Regulatory & Research

Saccharin—the sweet and sour saga

The focus on saccharin highlights the basic deficiencies in the criteria by which food ingredients are evaluated for safety, particularly when the spector of cancer hangs overhead. The existing evaluation of all aspects of the safety of saccharin has caused an improvement in the safety evaluation proceedings and the benefits have impacted throughout the food industry, its regulators, and the scientific disciplines they rely upon.

Study: Sweet Taste Pecerption May Be Altered By Stress Hormone

Study finds that sweet taste perception and intake may be specifically affected via secretion of Glucocorticoid (GC) hormones and subsequent activation of GC receptors in taste cells.

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Sweet Solutions: Givaudan Launches Sugar Reduction Approach

Givaudan's latest method for sugar reduction combines a proprietary sensory language, novel ingredients and the company's expertise in sweetness.

Some Mammals Lack Sense of Sweet Taste

Scientists find that some carnivorous animals’ taste buds have evolved to reflect their diets

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Patent Pick: Taking Control Over Stevia's Sweetness

Rebaudioside D is in high demand. Just ask any dieter. Its impact on the sweetness of stevia is what drove these innovators to improve controls over its levels during the sweetener's production. This patent explains.

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Flavorcon 2018 Hosts Global Tastemakers in Atlantic City

The global flavor, food and beverage event brought together more than 550 attendees to discuss insights into ingredients, formulations, product development and consumer and market trends.

Tastesense Sweet is a range of taste solutions that improve the taste of reduced- or low-sugar products.

Kerry Releases Life Cycle Assessment of Tastesense Sweet

Tastesense Sweet is a range of taste solutions that improve the taste of reduced- or low-sugar products.

Study: Carbonation Alters the Brain's Perception of Sweetness

The right combination of carbonation and artificial sweeteners can leave the sweet taste of diet drinks indistinguishable from normal drinks, says the study's author.

Protein Reponsible for Sweetness in Miraculin Berry Tracked

Miraculin able to add sweetness to a variety of foods

Research Discovery: Humans and Flies Share Sweet Preference

According to researchers at the Monell Center, fruit flies are more like humans in their responses to many sweet tastes than are almost any other species

Senomyx Assigned Patent for Compositions with Sweetness Enhancers

Senomyx has been assigned a U.S. patent 8,609,173 for "compositions comprising sweetness enhancers and methods of making them."

Research: Fructose-Sweetened Drinks May Increase Cardiovascular Diseases

A recent study at the Monell Chemical Senses Center found that obese people who drink fructose sweetened beverage during meals have increased triglycerides—a condition that increases risk of cardiovascular diseases.

Study: Children's Salty, Sweet Taste Preferences Linked to Growth

Children who were tall for their age preferred sweeter solutions, and children with higher amounts of body fat preferred saltier soups.

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Progress in Essential Oils: Sweet Fennel Oil and Extract

In this column, Brian M. Lawrence reviews the composition of sweet fennel oil and extract as found by various researchers. For example, a commercial sample of sweet fennel oil was screened for its anti-platelet activity by Tognolini et al. (2006) and Guerini et al. (2006) using GC-FID and GC/MS. Results are reported herein.

Health Canada Adds Table-top Stevia to List of Permitted Sweeteners

The results of Health Canada's evaluation of available data support the safety and efficacy of steviol glycosides when used as described.

Report: Stevia to Gain Larger Slice of Sweetener Market by 2017

Mintel and Leatherhead Food Research expect the value of stevia as an additive for use in food and beverage manufacturing to grow to $275 million by 2017.

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Breaking the Bitterness Boundary

In this literature review, we look at ways to break past bitterness and some of the latest research in understanding the sensory phenomenon.

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Global Ice Cream Market Cannot Cool Down

Eastern countries are scooping the Ice cream market, with Eastern-inspired flavors and presentations contributing to the global market's 13 billion liters of scoop scales in 2016.

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