Newses & Articles

Added Caffeine in Peanut Butter

Added Caffeine in Peanut Butter FDA Statement on Added Caffeine in Peanut butter December 17, 2015 The FDA is concerned about the marketing of a peanut butter, a food popular with many children, containing added caffeine. The company ...

Questions & Answers on Bisphenol A (BPA) Use in Food Contact Applications

Questions & Answers on Bisphenol A (BPA) Use in Food Contact Applications Questions & Answers on Bisphenol A (BPA) Use in Food Contact Applications FDA acknowledges the interest that many consumers have in the safe use of Bisphenol ...

Bisphenol A (BPA)

Bisphenol A (BPA) Overview & Updates BPA (Bisphenol A) is a chemical used in certain food contact materials and first approved by FDA in the early 1960s. In recent years, concerns have been raised about BPA's safety. ...

Frequently Asked Questions on Azodicarbonamide (ADA)

Frequently Asked Questions on Azodicarbonamide (ADA) 1. What is azodicarbonamide (ADA)? Azodicarbonamide (ADA) is a chemical substance approved for use as a whitening agent in cereal flour and as a dough conditioner in bread baking. 2. On what ...

Overview of Food Ingredients, Additives & Colors

International Food Information Council (IFIC) and U.S. Food and Drug Administration Contents Introduction Why Are Food and Color Ingredients Added to Food? What Is a Food Additive? What Is a Color Additive? How Are Additives Approved for Use in Foods? Summary Questions and Answers ...

Food color does more than guide us—it changes the experience of taste

hen it comes to food, color is money. Food companies scan their products on the line with custom colorimeters to ensure mathematically consistent hues. Fruits and vegetables are shipped in chemically “modified” atmospheres, because “better ...

Does Food Color Influence Taste and Flavor Perceptionin Humans?Charles Spence & Carmel A. Levitan &Maya ...

distinguish between the evidence pertinent to evaluating two relatively independent research questions: (1) Does the presence versus absence, or change in the intensity, of the color present in a food or drink influence people’s perception of the intensity of ...

Food coloring From Wikipedia, the free encyclopedia The addition of food coloring, such asbeta-carotene, gives margarine its yellow color.[1] Food coloring, or color additive, is any dye, pigment or substance that impartscolor when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, ...

The science of taste

The science of taste Ole G MouritsenEmail author Flavour20154:18 DOI: 10.1186/s13411-014-0028-3 © Mouritsen; licensee BioMed Central. 2015 Received: 17 December 2014 Accepted: 30 December 2014 Published: 26 January 2015 Abstract An understanding and description of our sensory perception of food requires input from many different scientific disciplines: in addition to the natural and life sciences, human sciences, ...

On the psychological impact of food colour

On the psychological impact of food colour Charles SpenceEmail author Flavour20154:21 DOI: 10.1186/s13411-015-0031-3 © Spence; licensee BioMed Central. 2015 Received: 29 December 2014 Accepted: 6 March 2015 Published: 22 April 2015 Abstract Colour is the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavour of food ...

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and ...

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes Charles SpenceEmail author, Xiaoang Wan, Andy Woods, Carlos Velasco, Jialin Deng, Jozef Youssef and Ophelia Deroy Flavour20154:23 DOI: 10.1186/s13411-015-0033-1 © Spence et al. 2015 Received: 26 March 2015 Accepted: 11 June 2015 Published: 8 July 2015 Abstract Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed ...

Just how much of what we taste derives from the sense of smell?

Just how much of what we taste derives from the sense of smell? Charles SpenceEmail author Flavour20154:30 DOI: 10.1186/s13411-015-0040-2 © Spence. 2015 Received: 28 July 2015 Accepted: 5 October 2015 Published: 2 November 2015 Abstract It is frequently asserted that somewhere between 75 and 95 % of what we commonly think of as taste actually comes from ...

Leading the consumer by the nose: on the commercialization of olfactory design for the food ...

Leading the consumer by the nose: on the commercialization of olfactory design for the food and beverage sector Charles SpenceEmail author Flavour20154:31 DOI: 10.1186/s13411-015-0041-1 © Spence. 2015 Received: 1 September 2015 Accepted: 19 October 2015 Published: 4 November 2015 Abstract Many researchers distinguish between two senses of smell—orthonasal (when we inhale or sniff) and retronasal (when ...

Olfactory dining: designing for the dominant sense

Olfactory dining: designing for the dominant sense Charles SpenceEmail author and Jozef Youssef Flavour20154:32 DOI: 10.1186/s13411-015-0042-0 © Spence and Youssef. 2015 Received: 27 August 2015 Accepted: 2 November 2015 Published: 14 November 2015 Abstract The majority of researchers agree that olfactory cues play a dominant role in our perception and enjoyment of the taste (or rather flavour) of food ...

Beyond flavour to the gut and back

Beyond flavour to the gut and back Mikiko KadohisaEmail author Flavour20154:37 DOI: 10.1186/s13411-015-0047-8 © Kadohisa. 2015 Received: 24 September 2015 Accepted: 15 December 2015 Published: 29 December 2015 Abstract This paper describes how food is sensed in both the mouth where it produces food reward and pleasantness that guides food intake and is sensed in the ...

Deliciousness of food and a proper balance in fatty acid composition as means to improve ...

Deliciousness of food and a proper balance in fatty acid composition as means to improve human health and regulate food intake Ole G. MouritsenEmail author Flavour20165:1 DOI: 10.1186/s13411-016-0048-2 © The Author(s). 2016 Received: 17 March 2016 Accepted: 4 June 2016 Published: 15 June 2016 Abstract Diet and lifestyle are not only related to wellbeing but also have ...

Will “Fixing the Flavors” of Food Heighten Their Appeal to Shoppers? Some Say Yes.

Will “Fixing the Flavors” of Food Heighten Their Appeal to Shoppers? Some Say Yes. Nearly 100,000 taste buds elicit sensations of sweetness, bitterness, sourness and saltiness. One of the biggest challenges facing flavorists and food scientists ...

FDA Releases Landmark Rule under FSMA: What You Need to Know

FDA Releases Landmark Rule under FSMA: What You Need to Know The U.S. Food and Drug Administration (FDA) recently released two new proposed rules under the Food Safety Modernization Act (FSMA), shifting its focus toward a proactive, rather ...

Leading the U.S. Flavor Industry, FEMA Helps Member Companies Survive and Thrive

Leading the U.S. Flavor Industry, FEMA Helps Member Companies Survive and Thrive What is flavor? Where does it come from? How do consumers know that the flavors contained in their foods and beverages are safe for ...

An Increase in Water Consumption Does Not Mean a Decrease in Flavor

An Increase in Water Consumption Does Not Mean a Decrease in Flavor As people grow more and more conscious of the number of calories they consume, water has been growing in popularity. The International Bottled Water ...