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Section: Flavor > Regulatory & Research

USDA Presents Flavor Saving Techniques for Tomatoes

Researchers provide insight on flavor saving techniques and boosting aroma chemicals for tomatoes in the mass market.

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Plant-Based Bacon Flavor? Industry-Tested, Vegan-Approved

Bacon flavor from a plant? The Missoula, Montana-based biomass company introduces the versatile bacon dithiazine from, you guessed it, recycled waste.

Genetic Modification Enriches Tomato Flavor

Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma

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Flavor Bites: cis-3-Hexenol

Covering an exceptionally wide range of flavors, moderation is essential when using cis-3-Hexenol in formulations.

The study looked for genomes of the tomato that involved fruit softening but not fruit ripening.

Tomato Gene Study Could Improve Flavor and Shelf Life

The study looked for genomes of the tomato that involved fruit softening but not fruit ripening.

The GreenCircle Certified IFF facility, located in Dayton, New Jersey.

IFF New Jersey Facility Receives First GreenCircle Certification in Fragrance and Flavor Industry

The program aims to find new solutions for waste diversion and reduce the amount of waste sent to landfills each year.

Bell Flavors & Fragrances featured a rotaing menu featuring a pizza application. On June 4, they featured a Tunisian Date Pizza, formulated with its ingredients.

Finding a Way Forward: IFT19 Looks to the Future of Food and Flavor

As the food and flavor industries brace for uncertain times ahead, food and flavor professionals met at the 2019 Institute of Food Technologists conference to discuss possible solutions and plans for the future.

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Beyond "Green"

As sustainability has become a buzzword, consumers have grown more aware of issues such as climate change, and so corporations have been compelled to release sustainability reports marking progress toward specific goals. Naturally, cost-management and profitability are also important factors.

California Green Chemistry Initiative

Implications for the F&F industry

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Gold for Green: Firmenich Recognized for Sustainability

For the third year in a row, the company received a Gold rating from EcoVadis for its sustainability efforts. The recognition places the company among the top 1% of all suppliers and industry leaders in the fragrance and flavors industry.

EU Forming Green Supplier Database

The EU Ecolabel program is developing a new voluntary database of green raw material suppliers.

Q&A: Going Green with Chemistry

How to implement and measure the impacts of green chemistry in F&F.

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USDA's Latest "Buzz" on Citrus Greening

USDA research sheds light on a possible solution to citrus greening by studying how Asian citrus psyllids communicate with one another.

GMO Citrus Shows Resistance to Citrus Greening Disease

Florida-based operation shows GMO-grown citrus plants to be resistant to the citrus greening disease.

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Symrise Glows Green With German CSR Award

The company was awarded second place in the category of “Environmental Commitment,” for its more than 25 years of working towards transforming its supply chain to become more environmentally and socially responsible.

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Green Biologics Receives Halal and Kosher Certifications

“These certifications are becoming popular, not only for those with religious motivations, but also to the wider market as they are being used as an effective method for identifying high quality goods.”

California Governor Signs Green Chemistry Bills

California Governor Arnold Schwarzenegger has signed two bills into law that will give state regulators broad authority to identify, evaluate and, if necessary, ban potentially harmful industrial chemicals.

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Patent Pick: Novel Green Tea Brew

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is an approach to extract green tea to draw out its characteristic flavor.

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