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Section: Flavor > Regulatory & Research

pinkpepper

Pink Pepper Fruit and Leaf Oils

This month's column discusses the chemical composition of pink pepper fruit and leaf oils.

celery

Progress in Essential Oils: Celery Seed and Leaf Oils

This month's column discusses the chemical compositions of celery seed leaf and oil.

All Flavorcon 2018 photos sponsored by Millipore Sigma. To view more photos, visit the Perfumer & Flavorist Facebook here.

Creating Effective Global Flavors at Flavorcon Day 2

On Nov. 14, 2018, day two of Flavorcon examined popular flavors of tomorrow, technical considerations for creating flavors and novel flavor ingredients.

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Flavorcon 2018 Hosts Global Tastemakers in Atlantic City

The global flavor, food and beverage event brought together more than 550 attendees to discuss insights into ingredients, formulations, product development and consumer and market trends.

Senomyx Gets GRAS Status for S9632

Boosts taste in food and beverage flavor applications when sucrose has been reduced

Sense of Smell Linked to Genes, Study Says

A genetic variant, rs6591536, affects acceptance and choice of food and products containing β-ionone.

Sensory Science Takes Center Stage at SFC/CSA Meeting

Event includes a tour of Monell's facilities.

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Safety Solutions Make Perfect Sense for Scents and Flavors

Learn how a world-renowned flavors producer is meeting global regulatory compliance, improving efficiency and spending more time doing what they love - creating fun flavors that pass the taste test.

Symrise’s LC Taste Tech Supports SymLife Mask

Symrise (Holzminden, Germany) has announced its proprietary LC Taste analytical method/system, which helps the company’s analysts to identify materials with strong flavor masking potential.

Saccharin—the sweet and sour saga

The focus on saccharin highlights the basic deficiencies in the criteria by which food ingredients are evaluated for safety, particularly when the spector of cancer hangs overhead. The existing evaluation of all aspects of the safety of saccharin has caused an improvement in the safety evaluation proceedings and the benefits have impacted throughout the food industry, its regulators, and the scientific disciplines they rely upon.

The Sweet Smell of Standards

We can conclude with confidence that the demand for new international standards in the field of essential oils will continue to grow. We need such standards to facilitate world trade and to promote the quality of the products.

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Case Study: Pope Scientific Optimizes Processing & Product Quality for AB Specialty Silicones

Pope Scientific has released a case study of its collaboration with AB Specialty Silicones.

Monell Study Shows Starchy Foods Affect Infants Salt Preference

Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.

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Safety Solutions Make Perfect Sense for Scents and Flavors

Learn how a world-renowned flavors producer is meeting global regulatory compliance, improving efficiency and spending more time doing what they love - creating fun flavors that pass the taste test.

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Patent Pick: Scaling Up Stevia rebaudiana Sweeteners

Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a process for producing Stevia rebaudiana-derived sweetening compounds on a commercial scale.

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Sweet Solutions: Givaudan Launches Sugar Reduction Approach

Givaudan's latest method for sugar reduction combines a proprietary sensory language, novel ingredients and the company's expertise in sweetness.

New Study Looks at Savory Aroma, Saltiness Interaction

Appearing in the online Journal of Food Science

SymProBiome focuses on a deeper understanding of the microbiome’s symbiotic relationship with the human body and its crucial role in health and personal care.

Symrise Launches Microbiome Research Platform SymProBiome

SymProBiome focuses on a deeper understanding of the microbiome’s symbiotic relationship with the human body and its crucial role in health and personal care.

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