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Section: Flavor > Regulatory & Research

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Azelis Grows in the Australian and New Zealand Market with New Acquisition

Murray Nancekivell, Chemcolour CEO explained, “Chemcolour has positioned itself well in the New Zealand and Australian markets and the time is right to continue this growth. The acquisition of Chemcolour by Azelis puts us in an even stronger position in the market to better serve our customers and principals.”

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Study Connects Olfaction and Neurodegenerative Disease

A study on the relationship between olfactory deterioration and neurodegenerative disease will be addressed by the collaboration between Monell Center and the Brain Health Registry.

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.

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Endpoint. Bolstering F&F Integrity and Intensity

Stabilizing flavors and fragrance is big business.

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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.

EU Chemical Classification and Labeling Update

The Portuguese Presidency of the European Union has warned that legislation harmonizing EU chemical classification and labeling rules with United Nations standards must be adopted during the first half of 2008 or risk jeopardizing the implementation of REACH.

The relationship between odor and flavor

A flavorist will automatically do the same thing—that is, smell the product before tasting it. The reason is, of course, that odor and flavor are two facets of the same sensation. With this in mind, let us discuss the meaning of odor and flavor, examining in particular some of the latest knowledge in the field. The importance of smelling in the evaluation of a flavoring material will become apparent.

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Pink Pepper Fruit and Leaf Oils

This month's column discusses the chemical composition of pink pepper fruit and leaf oils.

Kerry's innovation and technical center in Beloit, Wisconsin.

Kerry Opens Innovation and Technical Center

Wisconsin-based site to serve food and beverage product development needs.

General, Legal and Safety Aspects of the Use of Flavorings

Unfortunately the general public perceives flavorings as “cosmetic products” that are dispensable, They ignore, however, the effect of flavorings on human physiology and deny that flavorings add significantly to the acceptability and pleasure of foods and in this way contribute to human daily life. Hence, flavorings are safe and useful.

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What’s Next in Flavor and Food at the 2018 IFT?

At the 2018 IFT food expo and conference, flavor, food and beverage professionals gained insight into emerging trends and cutting-edge technologies.

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FEMA Announces Flavor Labeling Workshop and Committee Meetings

The FEMA Regulatory Affairs Committee FLC will be hosting its summer meetings on June 19-21, 2018 and will feature discussions on flavor labeling and regulatory concerns.

Dr. Jeannette Haviland-Jones, professor emirita, department of psychology, Rutgers University, discussed expert panels and detecting mood odors.

F&F Perception Symposium Examines Aromas, Mood and Taste

A recap of the fourth annual Flavors, Fragrances and Perception Symposium at Rutgers University on June 8, which focused on sensory studies, neuroscience, consumer testing and new developments.

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Safe and accurate powder weighing – free white paper

The Captair Smart filtering weighing station delivers the proper airflow at the face of the enclosure and total filtration of hazardous powders or potent compounds.

Understanding the power of sensory research in regards to flavor perception and association.

Cross-cultural Influences in Multi-sensory Flavor Perception and Association

Understanding the power of sensory research regarding flavor perception and association.

Flavor Perception Study: The role of color, cooling and aroma

In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception

As a natural flavor, garlic oil is widely used in the food industry for flavor modification and improvement.

Source of Natural Garlic Oil and Methods of Authentication Study

This article focuses on authenticating the source of natural garlic oil and its value in the food and natural medicine industries.

Doehler is set to inaugurate a technological office and lab customer facility in North Brunswick that is said to act as the Ixora east coast collaboratory hub and will focus on the development and validation of thousand product applications.

Doehler and Ixora Scientific Announce Partnership for Taste Modulator Research

Doehler is set to inaugurate a technological office and lab customer facility in North Brunswick that is said to act as the Ixora east coast collaboratory hub and will focus on the development and validation of thousand product applications.

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