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Section: Flavor > Regulatory & Research

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 Structured Approach toward Standardized Specifications for the Flavor Industry

A structured approach to improving efficiencies, quality and safety.

As a natural flavor, garlic oil is widely used in the food industry for flavor modification and improvement.

Source of Natural Garlic Oil and Methods of Authentication Study

This article focuses on authenticating the source of natural garlic oil and its value in the food and natural medicine industries.

Doehler is set to inaugurate a technological office and lab customer facility in North Brunswick that is said to act as the Ixora east coast collaboratory hub and will focus on the development and validation of thousand product applications.

Doehler and Ixora Scientific Announce Partnership for Taste Modulator Research

Doehler is set to inaugurate a technological office and lab customer facility in North Brunswick that is said to act as the Ixora east coast collaboratory hub and will focus on the development and validation of thousand product applications.

The project's primary focus is said to lies in exploring the ways flavors bind to protein molecules intending to recommend novel flavoring strategies that elevate the sensory experience of plant-based meat alternatives.

IFF, Unilever and Wageningen University Partner to Address Plant-based Flavor Challenges

The catalyst for this collaboration is the longstanding challenge of working with plant proteins which are known to create many off-notes and lingering bitterness in plant-based meat alternatives.

The Excellence in Research and Development Award is said to highlight Mane Kancor 'pioneering efforts in developing new processes, products, and state-of-the-art technologies, reinforcing our commitment to research excellence.'

Mane Kancor Receives Two Awards in Food Innovation at Fi India 2024

The company won the Excellence in Research and Development Award in the Food Innovation category and the Ingredient of the Year Award.

The Oxidative Stability and Retention of Limonene-based Model Flavor Plated on Amorphous Silica and Other Selected Carriers

Evaluating effectiveness of amorphous silicas as flavor carriers, versus traditional flavor carriers.

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Science, Safety and Advocacy: Q&A with Howard Smith, Jr., president of IOFI

"We are still a business-to-business industry, but we enrich people’s taste experiences through our customers’ products," says Howard Smith, Jr., president of IOFI. Read more in this P&F exclusive interview with Smith Jr. who shares his insights on science, safety and advocacy in the flavor industry.

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A Taste of the Exhibitors Attending Flavorcon 2017

Flavorcon 2017 will take place on October 24-26, 2017 in Rosemont, Illinois. New to this year's event is an exhibition hall with over 40 companies from various aspect of the flavor creation industry.

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Symrise Certified as a Green Company by DQS

Symrise has announced that it received the Green Company label from the DQS, making it the second time the company has received the distinction.

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Ned Sharpless to Serve as Acting FDA Commissioner

The announcement comes following the resignation of Scott Gottlieb, who devoted his tenure to addressing youth e-cigarette use and modernizing food safety.

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Safe and accurate powder weighing – free white paper

The Captair Smart filtering weighing station delivers the proper airflow at the face of the enclosure and total filtration of hazardous powders or potent compounds.

Study: Fructose Doesn't Appear to Be Any Worse than Glucose

The study in the Current Opinion in Lipidology also said pooled analyses showed fructose may have important advantages over glucose for body weight, glycemic control and blood pressure.

PureCircle Stevia Product Awarded Certificate of Accreditation in China

Certificate, awarded by the Jiangxi Agricultural Crop Audit Committee in China, grants PureCircle full intellectual property rights to new stevia variety

Report Says Addictive-like Eating Shouldn't Be Called "Food Addiction"

“Eating addiction,” rather than “food addiction,” better captures addictive-like eating behavior, according to a recent report published in the journal Neuroscience & Biobehavioral Reviews.

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Bio-Based Butanol as a Solvent for Essential Oil Extractions

The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).

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[video] Creating a Highly Efficient Flavor and Fragrance Manufacturing Plant

IniTech CEO, Rich DiBernardo, shares best practices and solutions.

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Patent Pick: Ain’t It Swell When Foods and Beverages Don’t Smell?

Patent picks are chosen by the editors from publicly available sources. The present invention offers a variety of ways to reduce unpleasant odor from foods and beverages.

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