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Section: Flavor > Regulatory & Research

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Patent Pick: Caramel-coat It

Suddenly, her jowls burst with juicy taste she'd never unwrapped before from gum. She searched her memory. What is this strange flavor? The inventor on this patent application lets you decide.

Latest Food Chemicals Codex Launched

Annual updates, online revision proposals

Celery Volatiles Enhance Chicken Soup

Researchers from Ochanomizu University (Tokyo) and the Technical Research Center at T. Hasegawa Co. have found that volatile extracts from celery can enhance the umami and sweet properties of chicken broth.

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There’s Chemistry in Them Chili Peppers!

This article describes the chemistry behind the flavor, aroma, and pungency of chili peppers to assist in flavor creation.

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Cannabis Cocktails That Go Down Smooth

Tinley Beverages has released a line of cannabis-infused spirits, sure to make one smokin' cocktail.

Canada Consumer Safety Product Act Introduced

As a follow up to an earlier news regarding the Canada Food Safety Plan, legislation has been introduced to implement many of the recommendations in the plan.

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Firmenich Opens Savory and Culinary Center in Vienna

Firmenich has opened its expanded savory and culinary facility in Vienna, Austria. The facility will develop sustainable green protein solutions, among other capabilities.

US, Canada Reach "Equivalency Agreement" on Organic Certification

Agreement first move toward global harmonization, says US Agriculture deputy secretary.

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.

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Chemical Characterization of Vanilla pompona Scheide, Part II

Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of experiments, described in this second of four parts.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

Report of the Scientific Evaluation and Coordination Committee

This last year has been a very active one for the SECC. A number of significant new issues have risen and a number of important ongoing issues have required continued attention. This report will deal with a number of the topic areas.

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Firmenich Awarded for Creating Social and Ethical Change

Firmenich received the 2017 Ethical Business Award from the Better Society Network for propelling social and ethical change.

Citrus Aromatherapy

Certification is Trending: Scentium Flavours Gets HACCP Certified

Scentium Flavours achieved HACCP certification in Indonesia.

GMO Citrus Shows Resistance to Citrus Greening Disease

Florida-based operation shows GMO-grown citrus plants to be resistant to the citrus greening disease.

Flavor Changes in Plastic Containers: A Literature Review

This review looks at seven plastics commonly used in food containers. This number would be considerably higher if the various types of each plastic were considered.

Consumers report ingredient labelsDisplay footnote number:b are a factor more than 70% of the time when they are choosing what to eat and drink.

Leveraging Extracts To Maximize Traceability & Clean-Label Claims

Showcasing how extracts can be a versatile and effective tool to develop flavor profiles as well as adjust for volatile supply and demand.

Organizations from across the flavor and fragrance industry have been working to secure essential status, maintain the supply chain and ensure regulatory standards are met.

Life as We Know It: Creating the New Normal in the Age of COVID-19

Where do we go from here? We gathered insights from industry organizations on everything from navigating new regulations to sparking creativity in crises.

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