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Section: Flavor > Regulatory & Research

PureCircle to Launch High Purity Reb D Stevia Product

PureCircle has elected to formally submit its GRAS notification to the FDA for additional safety review and hopes to launch the product as early as the second half 2013.

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A Major Stake for the Future: Authenticating Vanilla With DNA

As vanilla supplies remain volatile, the threat of adulteration and fraud pose a real threat to the F&F industry. In response, authenticating methods like DNA barcoding provides a way to ensure purity and traceability.

ClearHT comes from honey truffle and offers new ways to modulate sweetness.

MycoTechnology Receives FEMA GRAS Status for Natural Flavor Modifier

According to the company’s press release, ClearHT natural flavor will be available for use by early 2026.

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Case Study: Pope Scientific Optimizes Processing & Product Quality for AB Specialty Silicones

Pope Scientific has released a case study of its collaboration with AB Specialty Silicones.

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[podcast] Two Sense: Flavorcon Speaker Cyndie Lipka Prepares to Take the Stage

Get a taste of Lipka's upcoming session with VCF Online and hear about what she's been up to lately!

Health Canada Adds Table-top Stevia to List of Permitted Sweeteners

The results of Health Canada's evaluation of available data support the safety and efficacy of steviol glycosides when used as described.

Monell Study Reveals Pandas Have a Natural Sweet Tooth

A recent study finds pandas have a penchant for some natural sweeteners including fructose and sucrose.

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FDA Warning Reminder: Whole Stevia Leaf Not GRAS Approved

There is no food additive regulation that authorizes the use of Stevia leaf, the FDA says in a warning letter.

References list of flavoring substances in use in the United States

There are over 1700 substances used as flavoring materials in the United States. Many of these are in use in Europe as well. This compilation is an attempt to list all such substances alphabetically both by principal name and by all synonyms as well as to provide reference to the various lists both in the U.S. and Europe that contain these substances. This listing has no legal status. It should, therefore, be used for reference purposes only.

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House Agriculture Committee Says No to State Patchwork of GMO Labels

The House Agriculture Committee approved the Safe and Accurate Food Labeling Act which calls for a uniform national policy on GMO labeling.

EPA's DfE Program Proposes Enhancements for Standard for Safer Products

Enhancements include adding new areas to the Standard, as well as updating existing areas.

Molecular Surface Analysis: A Computer Assisted Search for Structure-Odor Relationship

The purpose of this article is threefold. First, we shall explain how we have adapted the small computer to carry out comparisons between the surface regions of molecules and to identify regions of significant spatial similarity. Secondly, we shall demonstrate how this method was applied to the development of new synthetic cedarwood tobacco flavorants.

Report: Stevia to Gain Larger Slice of Sweetener Market by 2017

Mintel and Leatherhead Food Research expect the value of stevia as an additive for use in food and beverage manufacturing to grow to $275 million by 2017.

The “Better for You” market is expanding exponentially — thanks to a younger generation of consumers who continue to push the envelope and demand more out of everything they eat and drink.

How to Stay on The Cutting Edge of Better-For-You Flavor Formulation

The market is expanding exponentially—here's how to capitalize.

Study: Moderate Consumption of Sugary Drinks Has Little Impact on Adolescents' Health

University of Missouri researchers have found that short-term, moderate consumption of high-fructose and high-glucose beverages has little impact on the metabolic health of weight-stable, physically active adolescents.

Scientists Find HDMF Plays A Key Role in Strawberry's Aroma

According to the study, HDMF plays an important role in strawberry's aroma; biosynthetic processes might be used soon to prepare the true flavor of strawberry from fructose, for example.

Flavor Perception Study: The role of color, cooling and aroma

In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

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