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Section: Flavor > Regulatory & Research

Study: Carbonation Alters the Brain's Perception of Sweetness

The right combination of carbonation and artificial sweeteners can leave the sweet taste of diet drinks indistinguishable from normal drinks, says the study's author.

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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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Ned Sharpless to Serve as Acting FDA Commissioner

The announcement comes following the resignation of Scott Gottlieb, who devoted his tenure to addressing youth e-cigarette use and modernizing food safety.

Study Strengthens Link between Diacetyl and Lung Disease

A recent study conducted by scientists at the National Toxicology Program evaluated the respiratory toxicity of diacetyl in mice at exposure profiles relevant to workplace conditions at microwave popcorn packaging plants.

Mane studies the correlation between the ingredients used in plant-based burgers and their impact on the sensory features of the end-product.

Mane Releases Plant-based Burger Sensory Impact Study

Mane studies the correlation between the ingredients used in plant-based burgers and their impact on the sensory features of the end-product.

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Symrise Presents on Sustainability and Natural Flavors at FIE

At the upcoming Food Ingredients Europe (FIE) event, Symrise will hold four presentations on sustainable and natural flavors.

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In Memoriam: Jim Hitzman, Senior Regulatory Specialist

Hitzman, a senior regulatory specialist, flavor product compliance at IFF, died suddenly on Dec. 12 in Rahway, New Jersey.

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Patent Pick: Taking Control Over Stevia's Sweetness

Rebaudioside D is in high demand. Just ask any dieter. Its impact on the sweetness of stevia is what drove these innovators to improve controls over its levels during the sweetener's production. This patent explains.

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Patent Pick: Sul-fruity Surprise in F&F

Sulfur, onion, metallic and. . .tropical fruit? IFF perfumers' noses must have twisted in new directions when they applied for this patent on 2,6-dipropyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde.

Wixon Receives Superior Rating for Food Safety

Wixon, Inc. has received a “Superior” rating for its Food Safety and Quality systems from AIB International.

This investment in F&F startups has the potential to lead to the next breakthrough in various industry segments.

Firmenich, Robertet & Symrise Invest in Startup Programs

This investment in F&F startups has the potential to lead to the next breakthrough in various industry segments.

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Californian Lawmakers Stomp Out Youth Access to Flavored Smoking Products

The pair of bills, if passed, will restrict access to e-cigarettes and flavored tobacco products and will impose new restrictions on retailers.

Strategic Factors for Business Success in the Flavor& Fragrance Industry

We can see around us much evidence of an accelerating rate of change in technology, economy and politics, and last but not least, of social change, These changes will also affect the flavor and fragrance industry in the 1990s. Nevertheless, it can be said that the middle/long-term (1988-1995) growth outlook is relatively favorable.

Recent Developments in the Study of Perception: Taste and Smell

In this paper we have tried to give an overview of the present knowledge about olfactory and gustatory perception from a viewpoint that leaves room for practical application of the knowledge. Smells and tastes are often perceived unconsciously by consumers. They evoke personal memories and moods, but can hardly be described adequately, unless specific training is given.

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Tapping into Your Seventh Sense of Taste

A recent study by The Journal of Nutrition shows that the seventh sense of taste might be the perception of carbohydrates.

Safety Evaluation and Regulation of Flavoring Substances

A regulation based on the Food Predominance of flavoring substances would protect public health even better than one based on whether they are nature-identical or not. It would dispel the doubts about the unlimited use by the industry of afl substances occurring in nature. It would also allow flavor chemists to use the thousands of substances occuming in foods with confidence, and on an equal footing with Mother Nature

Copal blanco is a sap found in the pitch pine, which hardens in contact with the air. Also known as the “blood of trees,” it was used in sacred rituals in North American Aztec and Mayan cultures to lift the veil between the spirit realm and the human realm. Pictured here is the Magician Piramide del Adivino in the ancient Mayan city Uxmal in Mexico. Photo by Aleksandar Todorovic via Dreamstime.

Scent & Spirit: A Taste of Mexican Gourmand

Between white copal, zingy peppers, hearty maize and bitter chocolate, the author explores traditional Mexican dishes, linking culinary tradition, ritual and myth through the senses.

Study: A Plate's Shape and Color Influences Taste Perception

A recent study showed cheesecake samples on round white plates were rated sweeter than those on black plates.

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