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1) June 8, 2026 — China Draft amendments to food additives and food flavors standards China notified draft amendments to national food safety standards for food additives and food flavors. For flavor houses, ingredient suppliers, and finished-food exporters, this is directly material because China operates a positive-list system: permitted

1) Argentina — MERCOSUR plastic and cellulosic food-contact rules incorporated into CAA Released: June 8, 2026. Argentina published Joint Resolution 6/2026, incorporating MERCOSUR food-contact rules into the Argentine Food Code. It adds general provisions for plastic packaging/equipment in contact with food, updates the positive list for polymers/

June 24 — FDA phthalates in food-contact materials FDA updated its phthalates page and extended comments to July 26, 2026 on grouping DEHP, DCHP, DIOP, and DINP for future cumulative risk assessment. This affects packaging, PVC/vinyl tubing, gaskets, adhesives, lubricants, sealants, conveyor belts, and other food-contact systems used

Search interest for "Cheesecake Factory new flavor" has surged after The Cheesecake Factory unveiled its newest limited-time dessert ahead of National Cheesecake Day. The restaurant chain is continuing its annual tradition of launching a brand-new cheesecake flavor, and this year's release is designed for

Below is a practical flavorist training guide to commercial “distillates”. It covers the commercial families flavorists actually encounter, how to use them, and what to check before formula release. 1. What “distillate” means in flavor work A distillate is a volatile flavor fraction obtained by vaporizing aroma compounds from a

June 24, 2026 M&M's Temporarily Retires Blue and Brown: Inside the 85-Year-Old Icon's "MAHA Makeover" For nearly nine decades, the simple pleasure of biting into an M&M's has been intertwined with its rainbow of vibrant colors.

Below is a flavorist training guide for commercially available resins, resinoids, and balsams used in flavors. It is not a substitute for supplier documentation, FEMA/IOFI status, or local regulatory review. Resins, Resinoids & Balsams in Flavor Work 1. Core definitions Resin: natural exudate, usually semi-solid to solid, rich

1. What essential oils are Essential oils are volatile, hydrophobic aromatic fractions from botanicals. In U.S. flavor labeling, “natural flavor” includes essential oils, oleoresins, essences, extractives, distillates, and certain reaction/enzymatic products whose significant function is flavoring, not nutrition. (Legal Information Institute) Physical form: usually clear to amber mobile

Presented below is a flavorist training guide for commercial “concretes” and concrete-like solvent extracts. 1. What “concrete” means A concrete is a concentrated natural aromatic extract made by solvent extraction of plant material, usually fresh flowers or other aromatic botanicals. It contains volatile aroma compounds plus nonvolatile waxes, pigments,

1. What enzymolysis means Enzymolysis is the cleavage of chemical bonds by enzymes, usually with water as the reacting molecule. In flavor systems, enzymolysis matters because it can either: Create desirable flavor notes by releasing aroma compounds or precursors, or cause flavor aging and shelf-life loss by degrading key

1. Introduction: What is Recrystallization? Recrystallization is the process by which a substance that was previously dissolved, melted, or present in an amorphous (non-crystalline) state forms crystals again. In flavor products, recrystallization most commonly involves: * Sugars * Polyols (sugar alcohols) * Organic acids * Salts * Encapsulating materials * Occasionally flavor ingredients themselves Although

June 22, 2026 - Once a staple in grandmother's kitchen, beef tallow is experiencing a remarkable renaissance. This rendered animal fat, pushed aside for decades by vegetable oils, is sizzling its way back into the spotlight. Fueled by new federal dietary guidelines that champion its use and a growing

Introduction Microbial degradation is the breakdown of flavor compounds by bacteria, yeasts, and molds through enzymatic activity. Unlike oxidation or thermal degradation, it is a biological process that can occur at room temperature in closed containers, even in systems that appear chemically stable. For a flavorist, this makes it a

The Iconic Chicken Chain Reimagines the Quick-Service Experience June 15, 2026 - KFC, the world's most famous fried chicken brand, has unveiled an ambitious global transformation designed to redefine how consumers experience the 74-year-old brand. With a new restaurant opening somewhere in the world approximately every

Candy notes are among several dozen flavor attributes that the Society of Flavor Chemists expects certified flavorists to understand and effectively manipulate during flavor formulation. Candidates may also encounter questions related to flavor materials that influence candy note during the qualification examination or interview. This reference document is intended for

Waxy note is among several dozen flavor attributes that the Society of Flavor Chemists expects certified flavorists to understand and effectively manipulate during flavor formulation. Candidates may also encounter questions related to flavor materials that influence waxy note during the qualification examination or interview. "waxy" is one of

Food packaging plays a crucial role in protecting products, extending shelf life, and ensuring food safety. However, growing scientific evidence has raised concerns about chemicals used in packaging materials that can migrate into food and potentially affect human health. In response to these concerns, lawmakers in the United States have