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283 Results

Section: Flavor > Regulatory & Research

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Patent Pick: A Nutty Brew

People Food recently featured three hacks to get every last smudge of peanut butter from the jar. The inventor on this patent application has a different nutty idea: brewing peanut powder for a hot drink.

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Patent Pick: Black Liquor Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's edition, just in time for Halloween, highlights a method to prepare a black liquor flavor component.

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Oxford Biotrans Secures New Funding

Commercial quantities of nootkatone available within months; additional flavor materials being explored.

Japan OKs Butyraldehyde for Food

Japan's Ministry of Health, Labour and Welfare has designated butyraldehyde as legal for use in flavors in Japan.

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Flavor Bites: cis-3-Hexenol

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

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Jennifer Beltz Joins FEMA

Jennifer Beltz has been appointed as FEMA’s new director of communications in order to help with strategic communications, PR and media relations for the trade association.

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Patent Pick: 'Calypso' Blueberry

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a newly identified "Calypso" blueberry plant, which has a large berry with excellent fresh fruit quality.

Brazil Ratifies Mercosur Regulation

FEMA announced that the Brazilian government has published the ratification of the Mercosur regulation on flavors.

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Patent Pick: Bitter Flavor

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments relating to bitter taste perception.

Beyond the GRAS Lists

The Minimal Risk of Additional Nature Identical Flavoring Materials. Among all food additives used, it is generally accepted that flavoring materials form a class by themselves. This class outnumbers by far all other food additives combined. The number alone makes individual testing of all flavoring materials unrealistic.

Taste Information & the Brain

New study uncovers mechanism of transfer of taste information.

Potassium Bromate in Pringles?

According to media reports (including a bulletin from the Flavor and Extract Manufacturers Association), import authorities at the Chinese port of Zhuhai blocked a shipment of barbecue-flavored Pringles in July due to the presence of potassium bromate, which is legal within specified amounts in the United States, but prohibited in China (and elsewhere).

Tech Brief: Nano Rising

Emerging technology presents serious regulatory hurdles and even greater possibilities for the flavor and fragrance industry

photo credit: www.qsbg.org

Patent Pick: Black Ginger Extract

Patent Picks are chosen by the editors from publicly available sources. Today's pick relates to fat or oil from black ginger and a method for producing it.

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Editor’s Note: Growing Beyond F&F

Despite changing consumer demands and regulatory restrictions, the F&F industry is growing and meeting the challenges with innovation.

Labeling of Alcoholic Beverages

Early in 1975, the Bureau of Alcohol, Tobacco and Firearms of the Treasury Department proposed regulations regarding the labeling of Wines and Distilled Spirits. These proposals followed m earlier set of regulations concerning Beer and Malt Beverages, with a hearing on this scheduled for February, 1975. Because of the inter-relationships among these classes of taxed beverages, the Beer/Malt Beverage hearings were rescheduled to be in close proximity to the others, and all finally took place during April, 1975.

Schiff Bases — A Primer

The flavor and fragrance industry uses many classes of chemicals, including a number that otherwise are encountered only rarely outside of organic chemistry textbooks. A good example is Schiff bases, named for their discoverer, German chemist Hugo Schiff (1834-1915). A Schiff base, along with by-product water, is formed by reaction of an aldehyde with a primary amine.

Symrise Researches Bitter-Maskers

Symrise has reported the potential use of benzyl amides as bitter-masking compounds for foods.

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