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Section: Flavor > Regulatory & Research

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F&F Literature Review: Value-added F&F Materials

Value-add occurs in flavor and fragrance development, too. In some cases, it’s a material that supports a natural or clean label claim. In others, it’s a process that yields extracts of a higher purity or activity; or materials with health, wellness or benefits beyond their basic flavor or fragrance function.

Food Protection Powering Your Menu details the lasting power of the clean label movement around the world and its extension to how consumers increasingly view restaurant menus.

Kerry Releases Clean Label Menu White Paper

The white paper explores the global trend of consumers demanding authentic, clean label ingredients in restaurant menus as well as research, development and planning ideas for food service companies.

Givaudan hopes that the increased engagement through the product development process will allow the co-creation of flavors that accurately reflect consumer trends.

Givaudan Launches Handheld Aroma Delivery Device, Myromi

Myromi will be gradually rolled out throughout the year for customer use.

The lecture will take place via Zoom on Wednesday, September 8, from 7:00-8:00 p.m. BST.

British Society of Flavourists Announces John Wright Lecture

The lecture will take place via Zoom on Wednesday, September 8, from 7:00-8:00 p.m. BST.

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Patent Pick: Spice Up Saltiness of Laver Seaweed

Patent Picks are chosen by the editors from publicly available sources. Today's technology, from Fuji Oil Holdings, is a composition to enhance the salty taste of dried laver seaweed sheets.

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Earthoil Contributes 3,000 Liter Water Tanks to Farmers

Earthoil presents a three-year project that provides 3,000-liter water tanks to 615 farmers, the first 40 being installed for tea tree farmers in Kenya.

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Bioflavour 2018 Announces Speaker Lineup and Submission Deadline

The international biotech conference will discuss cutting-edge science and technology and future perspectives in this prospering field, academic and industrial alike on September 18-21, 2018 in Frankfurt, Germany.

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Redefining Communication: NAFFS Explores Safety and Natural Labeling

The first session of the NAFFS meeting explored challenges and solutions for effective communication between the industry, regulatory agencies and the public.

New EU Flavoring Legislation Seems Open for Interpretation

While flavorings in the European Union currently fall under directive 88/388, established in 1988, this is set to change in 2008 with the adoption of FIAP (Food Improvement Agent Package)

Marcia Pelchat, associate member of Monell, explains flavor perception in the brain.

SFC/CSA Meeting at Monell: Leading-Edge Sensory Science

Marcia Pelchat, associate member of the Monell Center and her colleagues presented an update on the latest organoleptic and olfactive research and understanding at the SFC/CSA Meeting.

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Innovation in Lab Energy Efficiency and Environmental Sustainability

Erlab's Jesse Coiro and Ken Crooks make the case for ductless hoods.

Shortened telomeres are associated with many chronic conditions such as cancer, cardiovascular disease and diabetes.

Blue California’s ErgoActive Linked to Healthy Aging

“Our results suggest that ergothioneine, as part of a healthy diet, could potentially mitigate the negative effects of oxidative stress and support healthy aging by helping to preserve telomere length and reduce the rate of shortening” Dr. Priscilla Samuel, chief science officer.

Study: Children's Salty, Sweet Taste Preferences Linked to Growth

Children who were tall for their age preferred sweeter solutions, and children with higher amounts of body fat preferred saltier soups.

FEMA Expert Panel Removes Flavoring from FEMA GRAS List

Additionally, the European Union has removed 3-acetyl-2,5-dimethylthiophene from the Union List of flavoring substances approved for use in or on food in Europe.

Food Companies Look for Market Advantage by Claiming "Natural"

As companies such as Tyson Foods Inc. and Sara Lee Corp. work to increase their share of the “natural” foods and beverages market—estimated at $13 billion a year—the definition of “natural” has become increasingly elusive.

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MilliporeSigma Honors Students With 2018 Life Science Awards

The company awarded students researching areas related to bioseparations, food and beverage safety and tumor biology.

US Legislation Would Ban Artificial, Natural Flavors in Tobacco

Exception for menthol.

China Food Safety Law May Increase Scrutiny on Flavors

Some evidence of customer requests for expanded disclosures.

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