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Section: Flavor > Regulatory & Research

FDA Implements Checks on Chinese Food Products

The U.S. Food and Drug Administration (FDA) is to begin carrying out checks on Chinese food products following approval from the State Department.

Monell to Develop Taste Science and Chemistry Curriculum

The curriculum will train high school chemistry teachers to incorporate taste as a sensory system into classroom instruction.

The Flavorcon expo hall is where innovation comes to life. Don't miss out on tasting, smelling and experiencing the latest and greatest the flavor industry has to offer.

Flavorcon 2024 Serves Flavor Chemists in Atlantic City

Get a taste of what’s to come as Flavorcon finally arrives to feed tastemakers’ creativity.

6th Edition of Food Chemical Codex Now Open-Source

Bringing transparency to the revision and commentary process

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Heard it Through the Supply Chain: Firmenich Joins CDP Program

Continuing with its commitment to environmental management, Firmenich is now part of the CDP Supply Chain Program.

The webinar will provide information to supplement manufacturers looking to develop scientifically-backed, natural solutions to address frequent UTIs.

Diana Food Presents Clinical Evidence on Cranberries for Urinary Health

The study shows clinical evidence of the efficacy of cranberry extracts high in proanthocyanidins as a natural solution to support urinary health in women.

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Bell Completes SQF Re-certification for North American Manufacturing Plants

Bell Flavors and Fragrances has successfully completed its Safety Quality Foods (SQF) level three re-certification audits for its North American manufacturing plants.

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Naturally Sourced F&F Ingredients: Regulations and Verifications Through Carbon-14

Authentication of natural substances continue to be an area of major interest for F&F, with programs and regulations using carbon-14 analysis as a method for distinguishing biobased sourced materials from petroleum-derived material.

Report: Consumers Less Confused About Non-GMOs vs. Organics

The percentage of organics consumers who say they also use non-GMO labeled foods and beverages increased in 2013 as compared to a year ago.

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CBD: The Compound, the FDA and the Path Forward

A general overview of the background, current legal status and path forward surrounding the use of CBD in products intended for human consumption.

Genomatica CEO Christophe Schilling says the collective consciousness on sustainability is rising.

How COVID-19 Has Affected Americans' Thoughts on Sustainability

Genomatica CEO Christophe Schilling says the collective consciousness on sustainability is rising.

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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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Symrise Certified as a Green Company by DQS

Symrise has announced that it received the Green Company label from the DQS, making it the second time the company has received the distinction.

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Food Fright: Ingredient Concerns Hurting Consumer Taste Buds

A new Daymon Worldwide survey reveals that 40% of consumers have lost enjoyment of the foods they eat due to safety and quality concerns. GMO, MSG worries and more are on the list.

Study Finds Obese Children Have Difficulty Detecting Certain Tastes

Obese subjects could identify taste qualities less precisely than children and adolescents of normal weight

Personalization is one of the four powerful themes for 2025, as people increasingly seek experiences that feel tailored to their tastes and lifestyles.

2025 Food & Beverage Trends: A Cohesive Look at Evolving Consumer Preferences

Let's take a look at 4 trend predictions for 2025 in the taste segment that emerged from the slew of forecast reports.

OEHHA Intends to List β-Myrcene and Pulegone as Cancer Causing

In the notices of intent, the OEHHA said pulegone, a natural constituent of various plants, and β-Myrcene, used in flavor and fragrance, meet the requirements for listing as known to the state to cause cancer for purposes of Proposition 65 under the Labor Code listing mechanism.

Most of the vanillin in the market comes from chemical synthesis, with approximately 85% produced from Guaiacol (petrochemical products), while the rest are from lignin and eugenol.

Clove Oil Derivatives: The Case of U.S. Natural Vanillin Authentication

Uncovering the nuances of vanillin sourcing and natural vanillin ex clove authentication.

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