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Section: Flavor > Regulatory & Research

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The Sweet Flavor of Innovation: Industry Responds to Sugar Reduction in Formulations

In order to prepare for the upcoming sugar tax in response to global concerns for health and wellness, the flavor industry is attempting to modulate sweet taste formulations without sacrificing taste.

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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.

Redpoint-Givaudan Collaboration Terminated

Redpoint continues its taste modulation discovery programs.

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Oh for the Love of Sugar (Reduction!)

Nestlé's scientists developed a method to use 40% less sugar in their confectionery without altering the sweetness in chocolate flavor.

Photo courtesy of Imbibe.

Sugar Reduction 101 at Imbibe/IFT Breakfast

During the panel discussion, Imbibe professionals discussed sugar reduction and its technical considerations.

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Patent Pick: Coffee Extract with Reduced Bitterness

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Kao Corp., describes a process for producing a coffee extract having suppressed bitterness.

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Sweet Solutions: Givaudan Launches Sugar Reduction Approach

Givaudan's latest method for sugar reduction combines a proprietary sensory language, novel ingredients and the company's expertise in sweetness.

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Redefining Communication: NAFFS Explores Safety and Natural Labeling

The first session of the NAFFS meeting explored challenges and solutions for effective communication between the industry, regulatory agencies and the public.

Proposal for Ontario Toxics Use Reduction Act

On August 26, 2008, the Canadian Environmental Law Association unveiled a model toxics reduction law, which it called on the Ontario government to adopt to reduce the use of toxic substances in manufacturing, workplaces and consumer products.

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Symrise Introduces Sweet Modulators, Reduces Sugar by 35%

Symrise created sweet modulator, SymLife Sweet, to reduce the use of sugar in various products by 35%.

Children's Environmental Health and Safety Risk Reduction Act

Senator Hillary Rodham Clinton of New York has introduced legislation, S. 3502, the Children's Environmental Health and Safety Risk Reduction Act, to provide for the establishment of a task force to address the environmental health and safety risks posed to children.

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Labeling Vanilla Flavorings and Vanilla-Flavored Foods in the U.S.

Vanilla flavorings are the only flavorings subject to a federal standard of identity. An understanding of the vanilla standard and the general flavoring labeling regulations is necessary to properly label vanilla flavorings and the foods to which they are added.

Flavorcon Highlights: Unusual Flavor Ingredients, Biotech and More

The debut of P&F ’s two-day flavor conference in New Jersey engaged all of the senses.

Project Examines Ways To Further Reduce Salt in Foods

Leatherhead food research project finds more scientific development needed

General Mills Files Patent for Dough with Reduced Sodium Content

General Mills has filed a patent for dough formulations that use less sodium and more health-oriented fats.

Research: Red Pandas’ (Artificial) Sweet Tooth Result of Unique Sweet Receptors

A recent study indicate that red panda is the first non-primate mammal to display a liking for the artificial sweetener aspartame—a preference resulting from molecular difference in taste receptors.

Senomyx-PepsiCo Deal Aims at 25% Sugar Reduction in Key Brands

Agreement covers sweet enhancers, natural sweeteners.

Fifty-five percent of consumers stated they “always/often” pay attention to labels when grocery shopping, with sugar content being a primary driver.

How Sugar Reduction Can Meet Consumer Needs, Regulatory Issues and Formulation Challenges

Tailored solutions can enhance the overall product experience in terms of sweetness and mouthfeel while reducing sugar content.

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