Search Perfumer & Flavorist: Page 4

534 Results

Section: Flavor > Regulatory & Research

pf_coffee_lead_3302018

California Regulates Cancer Warning on Coffee

A recent ruling from a Los Angeles superior court judge says that coffee must contain a cancer warning label because of the appearance of acrylamide.

pf_cbd_lead_72919

[Podcast] Creating Flavors for CBD Applications With Bob Corbett

In this Two Sense podcast, we discuss the challenges of creating flavors for CBD applications and its evolving regulatory status with Bob Corbett of Zoomessence.

We're in the beginning stages of the educated or informed consumer; which is a consumer who will eventually and ideally be looking beyond typical buzzwords like 'clean' or 'safe' in their purchasing.

3 Ways the F&F Industry Can Connect & Educate Consumers

Managing editor Jenna Troyli's editor's note for the February 2024 issue.

The infrastructure upgrade includes the addition of two flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab solely for pet food development.

IFF Completes North America Creative and Design Center Expansion

The center's upgrade includes the addition of two flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab for pet food development.

PureCircle Stevia Product Awarded Certificate of Accreditation in China

Certificate, awarded by the Jiangxi Agricultural Crop Audit Committee in China, grants PureCircle full intellectual property rights to new stevia variety

plate_of_fries_m

Analysis: Twice-cooked Chip Aroma Yields Bitter Cocoa and Floral Notes

The beloved smell of British chips may be attributed to aroma facets such as butterscotch, cocoa, onion, cheese and even ironing board, according to a research.

maneimage_425

MANE and César Ritz Colleges Switzerland Partner to Make Culinary Magic

MANE has signed a partnership with César Ritz Colleges Switzerland to get involved with the future chefs from the Culinary Arts Academy Switzerland.

Séralini Report Claims Toxicity of Certain Pesticides, Cites Roundup

Séralini et al., which had previously released discredited reports about potential toxicity of genetically modified maize, have published another report: "Major pesticides are more toxic to human cells than their declared active principles."

The Creation and Design Center houses state-of-the-art facilities such as dedicated labs for beverages, bakery, confectionery, meat and snacks, an analytical lab, pilot plants and boasts a culinary kitchen.

IFF Creation and Design Center in Türkiye Recognized as Key Innovation Center

The Creation and Design Center houses state-of-the-art facilities such as dedicated labs for beverages, bakery, confectionery, meat and snacks, an analytical lab, pilot plants and boasts a culinary kitchen.

China: The Citrus Revolution

The state of mandarin, navel orange, pumelo, tangerine and orange.

Photo provided by The Hershey Company

Hershey Commits to Cocoa Sustainability

The company invested half-a-billion dollars in Cocoa for Good, a sustainability plan aimed at combatting poverty, poor nutrition and farming issues that affect cocoa farmers in West Africa.

berries

Flavor Bites: cis-3-Hexenol

Covering an exceptionally wide range of flavors, moderation is essential when using cis-3-Hexenol in formulations.

FEMA on HFCS Contamination Claims

FEMA has circulated a press statement by the Corn Refiners Association, refuting claims of a recent Environmental Health article on a study asserting mercury contamination of high fructose corn syrup.

Canadian Food Labeling to Better Define "Product of Canada," "Made in Canada"

Clarifications on packaging and advertising claims

850x425_lebermuthsqf

The Lebermuth Company Receives SQF Certification

SQF is a Global Food Safety Initiative (GSFI)-recognized certification for process quality and safety; it was previously known as SQF Level 2.

Customs Country of Origin Labeling Proposal

The U.S. Customs and Border Protection agency (CBP) has proposed a new method of deciding the country of origin of all imported merchandise, including food and dietary supplements and their ingredients.

The Chemistry of F&F: Physiological Coolants

New materials and emerging applications. Physiological cooling agents act in a number of ways. In a flavor or fragrance they can be the first impact, leaving a cool sensation on the palate or skin prior to the main aroma being imparted.

Fifty-five percent of consumers stated they “always/often” pay attention to labels when grocery shopping, with sugar content being a primary driver.

How Sugar Reduction Can Meet Consumer Needs, Regulatory Issues and Formulation Challenges

Tailored solutions can enhance the overall product experience in terms of sweetness and mouthfeel while reducing sugar content.

Page 4 of 30