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Section: Flavor > Regulatory & Research

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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.

NYC Bans Trans from Menus

Chicago threatened it and now New York has gone and done it: banning trans fats from restaurant menus.

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Olfactory Receptors

From basic science to applications in flavors and fragrances.

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.

Outlining the challenges that common flashpoint methods present for fragrance and flavor manufacturers.

Understanding Flashpoint for Transportation and Regulatory Requirements

Outlining the challenges that common flashpoint methods present for fragrance and flavor manufacturers.

Olfactive Nobel Research Under Fire

Study retracted, review underway.

EFSA Announces Major Transparency Initiative

The organization has also opened up its scientific committee and panel meetings to external observers to promote better understanding of how scientific risk assessment is carried out.

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Evolva Releases 2017 Financials, Updates on Transformation Plan

Though the company saw an overall increase in product sales, revenues declined due to its move away from contract R&D.

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Study Connects Olfaction and Neurodegenerative Disease

A study on the relationship between olfactory deterioration and neurodegenerative disease will be addressed by the collaboration between Monell Center and the Brain Health Registry.

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A Sense of Transformation

The only constant in the F&F industry is change. With shifting consumer demands and new technology emerging, the industry must be quick and agile to meet the demands of the 21st century.

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.

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A Taste of Transparency with Tony Moore

As consumers increasingly scrutinize labels and demand companies to be more transparent, flavorists and the food industry must find innovative ways to address this challenge.

The flavor of cured vanilla beans contains a complex mixture of aroma and taste compounds.

Vanilla Bean Extraction: Old Procedures Needing a Makeover

Part 2 of 2: Vanilla ranges and possible method improvements.

EFSA: Further Study of 4,5-epoxydec-2(trans)-enal Required

Report summary focuses on genotoxicity

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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.

Trends in Aroma Research and Gas Chromatography-Olfactometry

This paper looks at two aspects of aroma research, First, we'll review the last 20 years of research concerning volatile constituents in foods and beverages, particularly certain volatile constituents formed from sugars and amino acids during food processing, then we’ll give a brief overview of recent developments in gas chromatography-olfactometry.

Olfaction and Taste. A Century for the Senses

This book, a collection of the papers presented at the symposium, speaks not just to current knowledge. It also offers interesting insights into the future.

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