Search Perfumer & Flavorist

114 Results

Section: Flavor > Regulatory & Research

Monell Study Shows Starchy Foods Affect Infants Salt Preference

Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.

Despite scientific evidence demonstrating that consumption of foods developed using genetically modified organisms (GMOs) is safe, public opinion called for the labeling of foods made with these ingredients.

Biotechnology and Genetically Modified Organisms in Food Labeling Requirements

Genetically modified foods have faced significant pushback from consumers, sparking a trend in labeling laws; here's what you need to know.

White-chocolate-200

Patent Pick: Modified Maillard Confections

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from the Hershey Company, describes variations of the Maillard reaction for use in creating, for example, carmelized white chocolate.

Health Risks Posed by Meat Treated with Carbon Monoxide

According to the FEMA, Representatives John Dingell, chairman of the Committee on Energy and Commerce and Bart Stupak, chairman of the Subcommittee on Oversight and Investigations, sent letters to Safeway Stores and three major meat packaging companies demanding that they respond to concerns about the public health risks posed by meat treated with carbon monoxide.

Markus Lipp, director,food standards, US Pharmacopeia

NEXT: Commoditization and Food/Flavor Safety

Markus Lipp on why adulteration is not a quality issue, but a safety concern.

Consumption of flavoring materials as food ingredients and food additives

The basis of quantitative food identity is the consumption of unavoidable and harmless quantities of flavoring materials in the form of traditional foods. Therefore a comprehensive study is needed of the quantitative occurence of flavoring materials in all common foods, such as fruits, vegetable, meat, seafood, cereals, and spices.

Takasago Opens Food/Flavor Development Site

In support of trial production, evaluations, and food and beverage concepts, Takasago International Corp. (Tokyo) has opened an 800-sq m food design center at its Hiratsuka, Japan-based corporate R&D site.

Photo provided by Frutarom

Frutarom Opens FoodNxt Lab for Start-ups

In collaboration with the Israel Innovation Authority, Frutarom has announced the opening FoodNxt, a lab designed to help start-up companies.

EFSA, National Food Safety Agencies Support Pan-European Food Consumption Survey

Survey will allow collection of detailed and harmonized food consumption data.

FAO Releases "Food Outlook"

Report details shortages and other issues.

Food Solvent/Residue List Revised

The International Organization of the Flavor Industry has revised its "List of Accepted Solvents and Maximum Residue Limits in Final Food."

WTO Food Safety Database

The World Trade Organization has launched an online food safety database.

pf_apple_lead_102017

For the Love of Food: The Path Forward for Proactive Food and Flavor Safety

As the industry evolves to embrace food safety standards and mitigate hazards, food and ingredient manufacturers can take steps to outpace regulations and protect their brands.

Woman-eating-yogurt-200

Patent Pick: Flavor Transfer to Food

Patent Picks are chosen by the editors from publicly available sources. Today's choice relates to food casings and packaging impregnated with flavor and color for transfer to food.

EFSA Food Residue Report: 96% Compliant

Organization notes exceeded MRLs may not necessarily pose a health risk.

Food Science Not Effectively Communicating Safety

Consumer misperceptions, the challenge for the industry

Latest Food Chemicals Codex Launched

Annual updates, online revision proposals

Tracker: Food Price Inflation Weakens

Food prices fell 1.2% from March to April 2009, and were up just 7.6% on the previous year, according to a recent data from Verdict Research Consulting (London).

Page 1 of 7