Search Perfumer & Flavorist: Page 4

78 Results

Section: Flavor > Regulatory & Research

nice4

Botanical Devotion: 47th Annual ISEO Congress

The 47th ISEO Congress took place in Nice (France) on September 11-14, 2016, where attendees listened to discussions on the biological and analytical studies of plants and corresponding essential oils.

pf_van_lead_82418

Authenticating Vanillin Flavoring Substances for Global Demand

Corinne Duffy, technical marketing manager for Solvay, will provide technical insight into vanillin during her Flavocon Innovation Stage presentation.

EPA's DfE Program Proposes Enhancements for Standard for Safer Products

Enhancements include adding new areas to the Standard, as well as updating existing areas.

pf_cav_lead_81418

Formation and Application of Nanoemulsions for Water Insoluble Substances

This review provides an overview on the current status of nanoemulsions, their preparation and ingredients used and their application as it applies to non-water soluble flavors, colors, functional ingredients and drug delivery.

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.

GMO Citrus Shows Resistance to Citrus Greening Disease

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

Japan's MHLW Approves Four Flavoring Substances

They include (3-amino-3-carboxypropyl) dimethylsulfonium chloride, 2-ethyl-6-methylpyrazine, trimethylamine and trans-2-methyl-2-butenal.

UK Food Standards Agency Seeks to Define 'Natural'

The UK's Food Standards Agency is revising its best practices guidance for food labeling terms, particularly natural, fresh, pure, farmhouse and traditional. In addition, the scope of the guidance will now encompass terms such as handmade, quality, selected, premium, finest and best.

Researchers found compounds in the Cypriot wines were comparable to Chardonnay and Sauvignon blanc.

Researchers Find Cypriot Grapes Withstand Droughts

Researchers found compounds in the Cypriot wines were comparable to Chardonnay and Sauvignon blanc.

BRAIN AG Has Breakthrough in Understanding Taste Modulation

The biotech corporation establishes immortalized human taste cell lines

rocks1

Endpoint: From Scent Dieting to Flavor Irritants: ‘Wellness’ in F&F

What does the word wellness bring to mind? Sinking into a neck-deep mud bath? Meditating in a swirl of incense? Hitting the gym four times a week? Or maybe crunching away on home-grown, organically harvested vegetables? Recycling, composting, supporting fair trade, etc., all elicit a sense of wellness in some form.

EU Takes Next Step in Adopting Union List for Flavoring Substances

Two proposals pass EU committee

A Structured Approach toward Standardized Specifications for the Flavor Industry

A structured approach to improving efficiencies, quality and safety.

Symrise has released its naturalness study for the LATAM market.

Symrise Study Reveals Importance of Naturalness for Latin American Consumers

Symrise has released its naturalness study for the LATAM market.

Japan OKs Two New Flavoring Substances for Use

Substances butylamine and phenethylamine designated by Japanese Ministry of Health, Labour and Welfare.

JFFMA Permits Use of Four New Flavoring Substances

Substances include pyrazine, 1-penten-3-ol, 3-methyl-2-butenal and 3-methyl-2-butenol

This Flavorcon discussion will examine predictions regarding how vanillin production might adjust to the challenges arising from disruptions as well as emerging solutions.

Scott Chaplin to Moderate Understanding Vanillin Solutions and Emerging Technologies Panel

Don't miss this panel set for the Flavorcon 2024 stage!

Would you say that your employees participating in these exercises is an important component to your company's culture?

Access to continuing professional education is an important component in my company's growth [1-Question Poll]

Please take a moment to weigh in!

Page 4 of 5