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Section: Flavor > Regulatory & Research

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

REACH and the Flavor Industry

A recent information letter from the International Organization of the Flavor Industry provides guidance to the flavor industry on how it could be impacted by the Registration, Evaluation and Authorization of Chemicals (REACH) program.

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Flavor Bites: cis-3-Hexenol

Covering an exceptionally wide range of flavors, moderation is essential when using cis-3-Hexenol in formulations.

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Patent Pick: Immobilized Flavor Delivery

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Philip Morris USA, is a copolymer having a flavorant covalently bound to its backbone, which decreases flavor loss.

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What Are Flavorcon Attendees Saying?

With registration for Flavorcon 2018 open, see what attendees from last year’s event are saying and start planning your trip today!

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Sweet Techniques to Modify Flavor

While sugar reduction is on the rise, this trend goes above and beyond sweet nothings—instead, companies are producing sweet somethings with solutions to keep flavors from being modified.

Stability of Beverage Flavor Emulsions

The problems of producing a stable emulsion can be solved by application of colloidal chemistry principles. Factors influencing emulsion stability are: the particle size distribution in the emulsion, density balance of the two phases, adsorption of solid film at interfaces and electrostatic charges on the droplets.

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Beyond the Smoke: Cannabis Flavoring in 2018

Despite the controversy, the cannabis industry is a force to be reckoned with, especially in the realm of flavoring.

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Natural Source Testing for Flavors and Fragrances

In highly regulated marketplaces where mislabeling could have legal and commercial repercussions, a reliable natural source test is critical at the procurement, research and development, product launch and supply stages.

A Unique Mentha Aquatica Mint For Flavor

The essential oil from peppermint, Mentha x piperita L., is one of the most widely used oils by the flavor industry for mint flavoring. However, abundant literature and experts’ observations report the varying composition and organoleptic profiles of peppermint oils according to the region of production, climatic variation and harvest date.1-3

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