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Section: Flavor > Regulatory & Research

The infrastructure upgrade includes the addition of two flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab solely for pet food development.

IFF Completes North America Creative and Design Center Expansion

The center's upgrade includes the addition of two flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab for pet food development.

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MANE Hires New VP of Strategic Development

MANE recently hired, Luis Fernandez, as the new vice president of strategic development for their flavor division.

In an online presentation moderated by Rachel Herz, Ph.D., neuroscientist and author, listeners can hear about the impact of COVID and smell loss on the culinary world.

Culinary Professionals on Smell and Taste Loss Virtual Event

In an online presentation moderated by Rachel Herz, Ph.D., neuroscientist and author, listeners can hear about the impact of COVID and smell loss on the culinary world.

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What’s Next in Flavor and Food at the 2018 IFT?

At the 2018 IFT food expo and conference, flavor, food and beverage professionals gained insight into emerging trends and cutting-edge technologies.

Each year, flavor trends emerge, with a recurring theme being the rising demand for clean flavors devoid of unfamiliar or artificial chemicals

How Fermented Flavors Tap into Consumer Desire for Natural, Clean Tastes

This Flavorcon 2024 session by senior innovation scientist, Suja Senan, Ph.D., discusses fermentation and how novel machine-learning approaches.

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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.

Diacetyl: an Update

Last month, companies were scrambling to respond to sudden widespread public interest in diacetyl following the first reported case of popcorn lung in a consumer

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.

Consumers are looking for healthier food options, with less sugar or more protein.

New Research Explores Better-For-You Product Trends

Consumers are looking for healthier food options, with less sugar or more protein.

Sourdough bread’s mixture of microorganisms and mother culture is inspiration for a polyculture flavor fermentation to capture natural flavoring aroma chemicals for the bakery and grain-based industries.

Keeping Up With the Microbes

The desire for clean labeled products has brought non-GMO technology to produce new and novel compounds in creative ways by focusing on microbial ecosystems, or polyculture.

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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.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

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Patent Pick: Stabilized Flavor/Fragrance Capsules

Patent Picks are chosen by the editors from publicly available sources. Today's invention relates to an encapsulation technology to stabilize flavor or fragrance oils.

Any way you slice it, the P&F+ December issue is loaded with content for flavor industry professionals.

Perfumer & Flavorist+ December Issue Flavor Highlights

On the hunt for all things flavor? Look no further.

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Flavorcon 2019 Brings Global Flavor to Cincinnati

Following a record-breaking year, Flavorcon returns to the Midwest on Nov. 11-12, 2019 at the Duke Energy Convention Center for two days of technical insight, trend and market analysis for the flavor, food and beverage industries.

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Embracing the Future of Flavor and the Flavorist

At Flavorcon 2018, Tony Moore, chief innovation officer and chief flavorist for Flavor Producers, will discuss how regulations impact flavor creation and the future of the profession.

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Breakfast Flavors With Bedoukian Research at Flavorcon 2018

The company will present a talk on fat reduction and present a range of its ingredients including, pomelo aldehyde, nuezate and hazelnut furan FCC.

Manufacturing Flavors—How the Industry Produces Uniform Flavors

Our purpose in this paper is to outline how to best carry out completely and economically the total operation of producing and shipping of our flavors. These flavors must meet the total requirements of our customers, our management and certainly pass all the analytical requirements of both our customers and our in-house quality assurance programs. Our primary intent should be that the scaled-up product very closely resembles that flavor we originally created and submitted to our customer who made the long, tedious, and expensive purchasing decision, after many hours of testing, to buy this flavor.

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