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Section: Flavor > Regulatory & Research

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Patent Pick: Rich-tasting Soy Coffee Whitener

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Fuji Oil Company, is a rich-tasting, soybean emulsion coffee whitener.

Flavor research: the Perception of Sour Taste

In a recent study, scientists at Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception

New REACH Guidance on Chemical Safety Assessments

The European Chemicals Agency (ECHA) has published two new guidance documents.

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Gold for Green: Firmenich Recognized for Sustainability

For the third year in a row, the company received a Gold rating from EcoVadis for its sustainability efforts. The recognition places the company among the top 1% of all suppliers and industry leaders in the fragrance and flavors industry.

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Treatt Re-signs Agreement With Distribution Partner

Treatt has resigned its long-term agreement with Endeavour Specialty Chemicals for the global distribution of high impact aroma chemicals.

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Oh for the Love of Sugar (Reduction!)

Nestlé's scientists developed a method to use 40% less sugar in their confectionery without altering the sweetness in chocolate flavor.

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Symrise Highlights 2017 Achievements with Corporate Report

Symrise has released its 2017 corporate report, which detailed some of the company’s sustainability initiatives and plans for 2018 and beyond.

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Evolva Releases An Affordable and Sustainable Nootkatone

Using proprietary fermentation technology, Evolva releases nootkatone that can be produced in higher quantities for the flavor and fragrance industry and more.

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Color Impacts Taste Confirms Penn State Research

Penn State research has found that color can impact the taste of food and beverage, confirming previous studies on the subject matter.

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Study Reveals That Color Affects Taste Perception

D.D. Williamson recently conducted an informal taste test with two dozen students, which revealed that color affects taste perception; teens ranked pink-colored beverage as their favorite.

Science Notes: The Research and Patent Wire

Recent advances in flavor and fragrance technology and investigation. A closer look at cocoa: Ducki et al. used headspace SPME and GC/MS to examine the aroma profile of cocoa products. The authors employed a number of temperature conditions and extraction times for maximum recovery.

bWorks will offer customers end-to-end solutions and leverage consumer insights, rapid prototyping and agile marketing.

Symrise Relaunches Beverage Incubator as bWorks

Formerly known as Califormulations, now rebranded to bWorks building on existing legacy.

Studies Reveal Link Between Vision and Taste

Studies show color and vision are strongly linked.

Antofénol and Symrise are collaborating on research and development on sustainable extraction techniques.

Symrise Partners with Antofénol on Extraction R&D

The partnership will leverage Antofénol’s expertise in extraction techniques with Symrise’s market knowledge and R&D expertise.

Scientists Unravel the Mystery of Why Room-temperature Coffee Tastes So Bad

Certain taste receptors are more sensitive to bitterness at medium temperatures

Senomyx-PepsiCo Deal Aims at 25% Sugar Reduction in Key Brands

Agreement covers sweet enhancers, natural sweeteners.

Kids’ Growth Rate a Driver for Sweet Preference?

New research from the University of Washington and the Monell Center indicates that children's heightened liking for sweetness has a biological basis and is related to their high growth rate.

Monell Offers New Information about Sweet Taste Receptors

Discovery includes taste cells having several sugar detectors other than those previously known

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