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Section: Flavor > Regulatory & Research

Ferreira believes filtration technology will grow to adapt to the different needs of the flavor world following consumer trends and industry needs.

How Filtration Technology Impacts the Flavor Industry

P&F+ connects with an expert to discuss the nuances of the technology.

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qii Releases New Oral Beverage Flavors

Brush your teeth with a beverage. Functional beverage brand qii has released three new flavors of its oral care beverage.

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Patent Pick: Flavor Transfer to Food

Patent Picks are chosen by the editors from publicly available sources. Today's choice relates to food casings and packaging impregnated with flavor and color for transfer to food.

Craft breweries are invited to join Ester's Flavor Intelligence Collective. Photo: BrewBound.

Ester Announces New Flavor Intelligence Collective

Craft breweries are invited to join Ester's Flavor Intelligence Collective.

JFFMA OKs Three Flavors for Use

Substances include 5-methyl-6, 7-dihydro-5H-cyclopentapyrazine, 2-(3-phenylpropyl)pyridine and 2,3-diethyl-5-methylpyrazine

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Bitter Taste for Flavor and Health

The evolution of and individual variation in bitter taste and speculation on the future directions and applications of fundamental taste research Humans are generally thought to perceive five basic taste qualities: salty, sour, bitter, sweet and umami/savory.

Markus Lipp, director,food standards, US Pharmacopeia

NEXT: Commoditization and Food/Flavor Safety

Markus Lipp on why adulteration is not a quality issue, but a safety concern.

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Natural Flavors Rank High for 2017

Natural and wellness dominate International Taste Solutions' 2017/18 flavor trend predictions, as consumers with fast-paced lifestyles and growing awareness of ingredient lists hit the market.

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Patent Pick: Milky Way to Flavor

Hungry? Read on and you will be. The inventors on this patent application describe cream sauce produced with an original milky, heated flavor. (I'll bet your stomach's growling, now.)

Japan's MHLW Approves Four Flavoring Substances

They include (3-amino-3-carboxypropyl) dimethylsulfonium chloride, 2-ethyl-6-methylpyrazine, trimethylamine and trans-2-methyl-2-butenal.

Where Is the Flavor Industry Going?

The successful organization of the future is not the one that will be stymied by backlogs, log jams and bureaucracy. It will be the company that not only responds and reacts immediately to customers’ needs, but it will be the organization that anticipates these needs before they arise.

Advances in Flavor Research and Technology

The fourth bi-annual Symposium on Advances in Flavor Research and Technology took place at the Sheraton Towers in Iselin, New Jersey on April 24, 1991. Professor Chi-Tang Ho and Henry V. Izzo, Rutgers University, and Dr. James T. Carlin, Joseph Seagrams and Sons Inc., put together a wide-ranging program with international participation that attracted about 215 scientists mainly from the flavor, food and beverage industry.

European Flavor Regulation (EC) No. 2232/96

On October 28, 1996, the European Parliament and the Council of the European Union, according to certain procedures and needs (see sidebars), adopted the following Regulation (EC) No. 2232/96 laying down a Community procedure for flavoring substances used or intended for use in or on foodstuffs

Volatile Release from Mint-Flavored Sweets

In this paper we report results from instrumental analysis of menthol and menthone in the breath of individuals eating a range of mint-flavored sweets. These results demonstrate the reproducibility of breath volatile analysis for assessing the aroma-release characteristics of mint-flavored products.

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Creating Flavors in Today’s Regulatory Landscape

Joanna Drake, general counsel, FEMA, will present at Flavorcon 2018 about the intersection of regulatory affairs and flavor creation.

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[video] Sparking Innovation at Flavorcon 2018

The flavor industry will meet during the global event to discuss topics related to ingredients, market trends and the latest in flavor creation and development.

Takasago Opens Food/Flavor Development Site

In support of trial production, evaluations, and food and beverage concepts, Takasago International Corp. (Tokyo) has opened an 800-sq m food design center at its Hiratsuka, Japan-based corporate R&D site.

Investigation of the species specific flavor of meat

The first clue to this mystery was probably uncovered by Crocker in 1947. He postulated that the factors responsible for meat flavor are found to a greater extent in the juice than in the fibre. Crocker explained that the majority of the flavor is developed as a result of the thermal degradation of proteins. During the cooking process, amines, acids, sulfur compounds, and phenols are released.

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