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Section: Flavor > Regulatory & Research

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Patent Pick: Alcoholic Beverage Flavor System

Patent Picks are chosen by the editors from publicly available sources. Today's technology features a system combining water and a plurality of flavor compounds to impart the flavor of wine, whiskey or beer.

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Quantifying Market Potential at Flavorcon 2017

Former menu innovator for McDonald's Fernando Gomez-Gonzalez will be presenting on data and flavor creation during the third day of Flavorcon 2017.

EFSA Evaluates Flavors in the EU

Deems a majority of flavors safe, asks for additional information on approximately 400 substances

The relationship between odor and flavor

A flavorist will automatically do the same thing—that is, smell the product before tasting it. The reason is, of course, that odor and flavor are two facets of the same sensation. With this in mind, let us discuss the meaning of odor and flavor, examining in particular some of the latest knowledge in the field. The importance of smelling in the evaluation of a flavoring material will become apparent.

Innovative methods for isolating volatile flavors

The isolation, separation, and quantification of volatile flavors from foods presents a very challenging analytical problem. Flavor chemicals are present and may make a significant contribution to flavor at concentrations as low as parts per trilion (ppt). These chemicals may contain different functional groups or have several functional groups. They may vary in carbon chain length. This means that the group of chemicals contributing to the flavor of a food may differ greatly in water solubility (for example, organic acids vs. long chain ketones), volatility (acetaldehyde vs. vanillin), thermal stability (terpenes), chemical reactivity (thiols), and so forth. This diversity in chemical structure make it virtually imossible to use on single method for the isolation of all flavorful constituents from a food. One has to be conscious of the limitations of each method used for flavor isolation and concentration.

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Ensuring Regulatory Compliance for Flavor Companies

A case study roadmap for establishing safe, effective supply chains

The safe use of flavors—update

Certain aspects of the FDA comprehensive survey, as it relates to flavors, have yet to be resolved.We should recognize the benefits of a completed review of all flavors, which includes an end to the need for constant defense of your uses of flavors and a uniform international acceptance of flavors.

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Submit Your Proposal to Flavorcon 2020!

Submissions are open for the Flavorcon 2020 conference, which will take place at the Pennsylvania Convention Center in Philadelphia, PA, November 11-12.

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[Video] Prepping for Flavorcon 2017

Flavorcon's interactive, multi-track conference will explore flavor ingredients, formulations and market and consumer insights; as well as a full supplier exhibit.

Japan OKs Two Flavor Materials

Isoquinoline and pyrrole in country's designation process

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Patent Pick: Layered-flavor Gum

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Intercontinental Great Brands, relates to multiple layers of texture and flavor in chewing gum.

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Patent Pick: Eutectic Flavor System

Patent Picks are chosen by the editors from publicly available sources. Today's feature, from Firmenich, describes a eutectic flavor system that protects actives in foods and retains its sensory properties upon dilution.

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Patent Pick: Black Liquor Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's edition, just in time for Halloween, highlights a method to prepare a black liquor flavor component.

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Patent Pick: Layered Flavor Delivery

Patent Picks are chosen by the editors from publicly available sources. Today's pick, from Colgate-Palmolive, is a multilayered film to deliver flavor in applications such as toothpaste or mouthwash.

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Patent Pick: Natural Kokumi Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a method for preparing natural kokumi flavor.

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Patent Pick: Preserving Ginkgo Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is focused on a method for preparing fermented Ginkgo biloba beverages that preserves its flavor.

RSSL Revamps Flavor Analysis Labs

New technology investment expands information gathering for the chemicals responsible for the desirable and undesirable flavors and smells within foods

EFSA Reports on 21 Flavorings

Flavorings for chemical groups eight, 25 and 30 evaluated

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