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Section: Flavor > Regulatory & Research

IFST Trans Fat Statement

The Institute of Food Science & Technology (IFST, London) has released an updated statement on trans fatty acids, which it says “raise LDL (or “bad”) cholesterol levels in the blood, thereby increasing the risk of coronary heart disease”

England Eliminates Trans-Fats

The British Retail Consortium (BRC) members have voluntarily committed to eliminating industrially added trans-fats from all of their own brand lines by the end of 2007.

Fat Discovered As The Sixth Taste

Implications for the food and healthcare industry, from enhancing the taste of low-fat foods to reducing obesity.

Pf Cookie Lead 13019

Crave a Fatty Food? Smell It Instead!

The study examines the ambient scent of fatty foods and its influence on human cravings.

Fat Perception May Have Genetic Component

Scientists have identified two genes that play a role in some people's ability to taste fat

New Study Highlights Possible Fatty Taste Receptor Gene

Study published in Journal of Lipid Research on how CD36 gene affects perception of fat

Regulatory Watch: Trans Fat, GRAS, Fragrance Guidelines and More

This article takes a closer look at industry regulations for the flavor and fragrance industry, including trans fat and fragrance guidelines.

Humans Can Use Smell to Detect Levels of Dietary Fat

In all three experiments, participants could use the sense of smell to discriminate different levels of fat in the milk.

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Patent Pick: Mimicking High-fat Taste and Texture

Patent Picks are chosen by the editors from publicly available sources. Today's invention is a method to make low-fat or nonfat snack foods with a taste and texture like conventional high-fat products.

Study: Smoking Curbs Obese Women's Ability to Taste Fat, Sugar

Obese smokers in the study perceived less creaminess, sweetness and pleasure while tasting puddings than did the other three groups.

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.

Scientists Discover New Genes Involved in Taste and Food Preferences

Surprisingly, none of the genes thus identified belonged to the category of taste or smell receptors.

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