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Section: Flavor > Regulatory & Research
Regulatory & Research
Proposition 37 Genetic Food Label Initiative Rejected
The measure lost at the polls with 54% no and 46% yes, but proponents continue efforts.
Regulatory & Research
EFSA Deems 3-Acetyl-2,5-dimethylthiophene Genotoxic
The panel concludes 3-acetyl-2,5-dimethylthiophene, which is used to give food a burnt nutty flavor, is mutagenic both in vitro and in vivo and that using it as flavoring substance raises a safety concern.
Ingredients
Syntheses and Odor Characteristic of Beta-Terpinyl Esters
Our method of snythesis of terpin-1,8 diesters and eliminating one mole of acid made it possible for the first time to produce beta-terpinyl esters with interesting odour properties. This represents a major expansion of the variety of perfumery synthetics produced from turpentine.
Regulatory & Research
Ester Announces New Flavor Intelligence Collective
Craft breweries are invited to join Ester's Flavor Intelligence Collective.
Regulatory & Research
California To Vote On Proposition 37 Labeling Initiative in November
Proposition 37 would require labeling of genetically engineered products sold in California
Regulatory & Research
Ester Introduces Craft Producer Early Adopter Program
The Proprietary Flavor Intelligence Technology and Predictive Personalization Data Engine is now available to all craft producers through the Ester Producer Portal.
Ingredients
Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple
This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).
Regulatory & Research
6th Edition of Food Chemical Codex Now Open-Source
Bringing transparency to the revision and commentary process
Regulatory & Research
A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli
We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.
Ingredients
Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems
In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.
Regulatory & Research
Imbibe Offering Prop 65 Compliant Beverage Solutions
The beverage solutions company has developed replacements for caramel color and furfuryl alcohol which will allow customers to remove the Prop 65 claim on products.
Regulatory & Research
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.
Regulatory & Research
European Food Safety Authority Releases Test Findings on 62 Flavoring Materials
Out of the 62 materials, 58 chemicals were found safe
Regulatory & Research
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.
Regulatory & Research
Pulegone Added to Prop 65
Move "not based upon sufficient information," according to key trade groups.
Regulatory & Research
Comment Period on Furfuryl Alcohol Prop 65 Listing Extended
FEMA says the Notice of Intent to List does not describe furfuryl alcohol as a flavor ingredient. #furfurylalcoholprop65
Regulatory & Research
Sense of Smell Linked to Genes, Study Says
A genetic variant, rs6591536, affects acceptance and choice of food and products containing β-ionone.
Flavor
Sensory Science Takes Center Stage at SFC/CSA Meeting
Event includes a tour of Monell's facilities.
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