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Section: Flavor > Regulatory & Research

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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.

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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.

Consumer Exposure to Chemically Defined Flavoring Substances

The following observations should put into perspective the exposure of consumers to flavoring substances. This may help us to establish a reasonable priority for the safety evaluation of the unmanageably large number of flavoring substances occurring in food and used by the flavor industry.

The overarching goal to involve multiple stakeholders to develop strategies for implementing routine chemosensory testing–smell, taste, and related senses–across the lifespan as a part of healthcare in the United States.

Monell Hosts Towards Universal Chemosensory Testing Conference

The hybrid event takes place in Philadelphia, November 5-7, 2023.

Erin Hill, chief executive officer of ICCS, said, “By joining forces with ICCS, MANE reaffirms its commitment to developing and promoting non-animal safety approaches.'

MANE Joins International Collaboration on Cosmetics Safety

ICCS was formed in 2023 as a global initiative focused on the advancement of animal-free assessments in cosmetics.

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Firmenich Awarded for Creating Social and Ethical Change

Firmenich received the 2017 Ethical Business Award from the Better Society Network for propelling social and ethical change.

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Certification is Trending: Scentium Flavours Gets HACCP Certified

Scentium Flavours achieved HACCP certification in Indonesia.

GMO Citrus Shows Resistance to Citrus Greening Disease

Florida-based operation shows GMO-grown citrus plants to be resistant to the citrus greening disease.

Flavor Changes in Plastic Containers: A Literature Review

This review looks at seven plastics commonly used in food containers. This number would be considerably higher if the various types of each plastic were considered.

Consumers report ingredient labelsDisplay footnote number:b are a factor more than 70% of the time when they are choosing what to eat and drink.

Leveraging Extracts To Maximize Traceability & Clean-Label Claims

Showcasing how extracts can be a versatile and effective tool to develop flavor profiles as well as adjust for volatile supply and demand.

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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.

US, Canada Reach "Equivalency Agreement" on Organic Certification

Agreement first move toward global harmonization, says US Agriculture deputy secretary.

EFSA Confirms Acrylamide in Food Increases Cancer Risk

According to the EFSA, acrylamide in food, which is produced by the same chemical reaction that “browns” food also making it tastier, is a public health concern.

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Chemical Characterization of Vanilla pompona Scheide, Part II

Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of experiments, described in this second of four parts.

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Cincinnati SFC Meeting Talks Cannabis, Science and DART

At the 2018 SFC meeting, flavor professionals discussed a range of issues related to the industry, including the cannabis market and the growing distrust of flavors and science by the public.

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Symrise Certified as a Green Company by DQS

Symrise has announced that it received the Green Company label from the DQS, making it the second time the company has received the distinction.

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Food Fright: Ingredient Concerns Hurting Consumer Taste Buds

A new Daymon Worldwide survey reveals that 40% of consumers have lost enjoyment of the foods they eat due to safety and quality concerns. GMO, MSG worries and more are on the list.

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