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Section: Flavor > Regulatory & Research

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Organoleptic Characteristics of Flavor Materials: February 2016

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. This edition features discussions on honey distillate organic, saffron resinoid, anisyl acetate natural, osmanthus absolute and more.

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Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

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2018 Leaderboard: T. Hasegawa Follows Organics to Growth

In 2017, T. Hasegawa has shifted its focus to the U.S. markets by acquiring Affinity Flavors and integrating Tom Damiano into the role of CEO of T. Hasegawa USA.

Organoleptic Characteristics of Flavor Materials: November December 2006

Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.

Organoleptic Characteristics of Flavor Materials: January February 2006

Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Cocoa nib extract, 4-hexene-3-one, Cognac Oil Replacer #1447 and more.

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Labs of the Future: How to choose a LIMS or ELN in 2021

Interested in digitizing your R&D organization? Read Labs of the Future to learn about how modern LIMS systems are enabling a new, data driven approach to experimentation.

Flavorcon 2024 conference sessions ranged from confectionery to swicy (sweet and spicy) and everything in between.

Flavorcon 2024 Highlights: Organoleptic Panel, Expert Sessions, and Expo Insights at Atlantic City Event

Here's what you missed at flavor's favorite event in Atlantic City this October.

OVR's ION3's reusable scent cartridge has nine base scents that can be used to create multiple combinations and variations.

[Updated] 8 Artificial Intelligence Technology Advances in Flavor and Fragrance

Discover the latest AI platforms, technology and partnerships.

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Global Specialty Food Ingredients Reported to Grow to $85 Billion

The global specialty food ingredient market is expected to reach nearly $85 billion by the end of 2022.

Organic/Natural Regulations: Reader Follow-Up Questions

Jessica Walden (Quality Assurance International technical specialist) answers some organic/natural follow-up questions that P&Fnow received from you—our readers

FDA Opens 60-Day Comment Period For Artificial Trans Fat Ruling

The agency has opened a 60-day comment period on this preliminary determination to collect additional data and to gain input on the time potentially needed for food manufacturers to reformulate.

6th Edition of Food Chemical Codex Now Open-Source

Bringing transparency to the revision and commentary process

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Are you engaged in any flavor or fragrance associations or societies? [1-Question Poll]

Take a moment to weigh in on this week's poll!

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Going Organic

As new research reveals that 75% of US consumers buy natural and/or organic food, advocates claim that these findings dispel the myth that organic produce is exclusively for a small minority with steadfast organic principles. The organic market is now firmly positioned in the mainstream.

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The Natural Order

Though terms such as “biobased” and “natural” resonate with consumers, the high cost of plant-based materials makes biobased ingredients vulnerable to economically motivated adulteration.

How to: Organic Certification

Demystifying the process.

FEMA Addresses Organic Questions

The Flavor and Extract Manufacturers Association released the following letter yesterday (Tuesday, January 23) concerning the confusion surrounding the use of flavors as ingredients in “organic” and “made with organic” products.

California Proposition 65

The California Office of Environmental Health Hazard Assessment is currently beginning the process of drafting possible regulatory language addressing the methods of delivery and content of warnings for exposures to listed chemicals in foods.

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