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Section: Flavor > Regulatory & Research

EFSA Confirms Acrylamide in Food Increases Cancer Risk

According to the EFSA, acrylamide in food, which is produced by the same chemical reaction that “browns” food also making it tastier, is a public health concern.

US Food Supply Growing Riskier: FDA Science Board

An urgent report just issued by the US Food and Drug Administration's (FDA) Subcommittee on Science and Technology titled "FDA Science and Mission at Risk" identifies a number of shortfalls among the group's resources, resulting in "a food supply that grows riskier each year"

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Global Specialty Food Ingredients Reported to Grow to $85 Billion

The global specialty food ingredient market is expected to reach nearly $85 billion by the end of 2022.

Sustainability is top-of-mind for consumers around the globe, with 84% believing in personal sustainability.

Kerry's Consumer Research Shows Sustainability Demand For Food and Beverages

Sustainability is top-of-mind for consumers around the globe, with 84% believing in personal sustainability.

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Frozen Foods Market in Europe to Increase by 2021

The frozen food market in Europe is expected to grow as trends in private food and beverage product labels and preserved shelf life increase. Quality, nutrition, flavor, value and texture are all criteria helping this market progress.

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EU Proposal Updates Novel Foods Law, Talks Nano Ingredients

The European Parliament has now approved a proposal to adopt new rules for novel foods, of which coriander seed oil and other extracts from existing food fit the definition.

FDA Makes Companies Cut Partially Hydrogenated Oils from Food

The FDA has set a compliance period of three years.

Project Examines Ways To Further Reduce Salt in Foods

Leatherhead food research project finds more scientific development needed

Despite scientific evidence demonstrating that consumption of foods developed using genetically modified organisms (GMOs) is safe, public opinion called for the labeling of foods made with these ingredients.

Biotechnology and Genetically Modified Organisms in Food Labeling Requirements

Genetically modified foods have faced significant pushback from consumers, sparking a trend in labeling laws; here's what you need to know.

According to Mintel, while experience with meat alternatives is more common with younger adults, all consumer demographics engage with the category.

3 Key Technological Advancements Driving Plant-Based Food and Drink Innovation

Discover Mintel's insights on the innovations in the plant-based food and drink market.

FDA Proposes New Rules Under FSMA to Ensure Imported Food Safety

The agency releases new proposed rules under FSMA for verifying foreign suppliers and accrediting third-party auditors; proposed rules available for public comment.

European Food Safety Authority Requires Additional Information on 5 Materials

The European Food Safety Authority requires additional information on five flavoring substances under consideration, according to a newly posted opinion.

6th Edition of Food Chemical Codex Now Open-Source

Bringing transparency to the revision and commentary process

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.

Canadian Food Labeling to Better Define "Product of Canada," "Made in Canada"

Clarifications on packaging and advertising claims

The two organizations signed a memorandum of understanding to promote academic cooperation and exchange in education research.

Monell Chemical Senses Center Signs Agreement with A*STAR Singapore Institute of Food and Biotechnology Innovation

The partnership will explore and develop sensory testing protocols specific to Asia by integrating traditional Eastern culinary practices.

The FDA concluded that the 'intended use of BVO in food is no longer considered safe after the results of studies conducted in collaboration with the National Institutes of Health (NIH) found the potential for adverse health effects in humans.'

The U.S. FDA Revokes Regulation Authorizing Use of Brominated Vegetable Oil in Food

The FDA is taking this action as part of our regulatory authority over ingredients added to food, which includes reassessing previously evaluated food ingredients and addressing safety concerns.

Flavour and Authenticity Studies at the TNO-CIVO Food Analysis Institute

It is to be expected that chlorophenols and chloroanisoles will be present in food products in the near fiture. Therefore odourthreshold values in various food products should be determined, and migration of phenols and anisoles from contaminated sources such as packaging materials into food products should be studied.

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