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Section: Flavor > Regulatory & Research

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Vanillin Authentication: Essential for a Sustainable Business

Vanillin authentication is essential as global demand for natural vanillin grows and suppliers develop natural vanillin flavors from various sources. Discover why regulation compliance must be rigorously checked to ensure brand image transparency.

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An Analytical Workflow for Pumpernickel Bread Varieties

GCxGC-TOFMS and ChromaTOF® Tile Software combine for an efficient, supervised statistical analysis. See how subtle variations in recipe can change the aroma profile of pumpernickel bread.

Barb Stuckey speaking at Flavorcon 2017

2018 and Beyond: Tech and Macro Trends Changing Flavor

Flavorcon 2017 started with a look into the crystal ball to see the flavor trends that will be in 2018 and beyond.

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Savory and Sweet Meet at Day 1 of Flavorcon

At Flavorcon 2017, savory and sweet tastes take over the Ingredients, Formulations and Trends track on Day 1 of the event. Learn how BBQ is back and about the history of confectionery.

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Day 1: Science and Technology Sessions at Flavorcon 2017

Be prepared to get technical at Flavorcon's science and technology track. The first day will feature presentations providing insight to different regulations, market trends and more.

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FEMA Announces Nominations for Excellence in Flavor Science Award

FEMA has opened nominations for the Excellence in Flavor Science Award, recognizing individuals that show dedication to the advancement of flavor science with original research and publishing in peer-reviewed journals.

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Day 2: Science and Technology Sessions at Flavorcon 2017

Be prepared to get technical at Flavorcon's science and technology track. The second day will feature various presentations providing insight to different technologies, market trends and ways to develop new products.

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Take a Shot at Recipe 21’s Cherry Vodka

Recipe 21 has added cherry vodka to its broad line of spirits, hoping to appeal to millennials and drive off-premise sales.

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.

Biotechnology: Approaching a Critical Mass

In the field of biotechnology, the basic understanding of the complex factory of the living bacteria and cell is of utmost need. Such an undertaking will never be on any agenda of an industrial research institution and will not be seen in joint projects paid for by the industry

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Smell and Taste in Aging

Understanding the ways in which age affects olfactory and gustatory sensitivity differently, and how individual olfactory sensitivies may diminish at varying rates

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Are you engaged in any flavor or fragrance associations or societies? [1-Question Poll]

Take a moment to weigh in on this week's poll!

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A Taste of Tomorrow at Flavorcon 2018

Returning after a record year, Flavorcon will feature two-and-a-half-days of technical and creative insight into the flavor, food and beverage business from leading professionals, top suppliers and manufacturers from across the industry.

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Bioflavour 2018 Announces Speaker Lineup and Submission Deadline

The international biotech conference will discuss cutting-edge science and technology and future perspectives in this prospering field, academic and industrial alike on September 18-21, 2018 in Frankfurt, Germany.

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Symrise Expands in Asia-Pacific Amid Industry Shift

Symrise unveiled its Asia-Pacific Flavor Innovation and Technology Center in Singapore, as other companies make similar moves.

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Authentication of a Flavoring Substance: The Vanillin Case

As vanilla remains a popular taste and scent around the world, the global vanillin market is responding to increasing demands for naturals, while also addressing regulatory and adulteration issues.

Trends in Aroma Research and Gas Chromatography-Olfactometry

This paper looks at two aspects of aroma research, First, we'll review the last 20 years of research concerning volatile constituents in foods and beverages, particularly certain volatile constituents formed from sugars and amino acids during food processing, then we’ll give a brief overview of recent developments in gas chromatography-olfactometry.

Olfaction and Taste. A Century for the Senses

This book, a collection of the papers presented at the symposium, speaks not just to current knowledge. It also offers interesting insights into the future.

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