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Europe's Regulatory Shift: Food & Flavor Law Update Major EU & UK Laws, Regulations & Policy Developments | June 27–July 12, 2026

Europe's Regulatory Shift: Food & Flavor Law Update Major EU & UK Laws, Regulations & Policy Developments | June 27–July 12, 2026

Sources checked for law and regulations released during the period 27 June through 12 July 2026, inclusive, include the EU Official Journal/EUR-Lex, European Commission food-safety materials, EFSA and UK government/regulatory publications. A. Directly significant food and ingredient legislation 1. Regulation (EU) 2026/1546 — pesticide MRLs Published:

Research Chefs Association (RCA): What Flavorists Need to Know

Research Chefs Association (RCA): What Flavorists Need to Know

1. What is the Research Chefs Association? The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® — the blending of culinary arts and the science of food. It was founded in 1996 by a group of

Flavors for Water-Based Beverages for Beverage Formulators to Consider

Flavors for Water-Based Beverages for Beverage Formulators to Consider

Water-Based Beverages Covered beverages include: Drinking Water Mineral Water Spring Water Purified Water Distilled Water Sparkling Water Carbonated Water Alkaline Water Flavored Water Vitamin Water Electrolyte Water Hydrogen Water Infused Water Drinking Water Compatible Flavors: * Lemon Flavor * Lime Flavor * Orange Flavor * Blood Orange Flavor * Grapefruit Flavor * Tangerine Flavor * Mandarin

Citrus Derivatives - Production Methods: What Flavorists Need to Know

Citrus Derivatives - Production Methods: What Flavorists Need to Know

A Flavorist's Training Reference 1. Why This Matters to a Flavorist Citrus is the most heavily used flavor family in the world, spanning beverages, confectionery, dairy, bakery, savory, and household/fine fragrance. What makes citrus distinctive for a flavorist is that a single fruit yields many different commercial

EWG's 2026 Shopper's Guide to Pesticides in Produce

EWG's 2026 Shopper's Guide to Pesticides in Produce

The Environmental Working Group (EWG) publishes an annual Shopper's Guide to Pesticides in Produce™ based on USDA pesticide testing data. The guide lists produce with the highest and lowest pesticide residues to help consumers make informed choices . The Dirty Dozen™: Produce with the Highest Pesticide Residues The 2026

GMO vs Bioengineered Foods: What is the Difference?

GMO vs Bioengineered Foods: What is the Difference?

The terms GMO and bioengineered (BE) are closely related, but they are not exactly the same in how they're used. The short answer * GMO (Genetically Modified Organism) is the broader scientific term. * Bioengineered (BE) is the legal labeling term used in the United States for certain GMO foods.

Institute of Food Technologists (IFT): What Flavorists and Food Technologists Need to Know

Institute of Food Technologists (IFT): What Flavorists and Food Technologists Need to Know

For flavorists and food scientists, the Institute of Food Technologists (IFT) is arguably the most influential professional organization in the food industry. It is to food science what the American Chemical Society is to chemistry or the Institute of Electrical and Electronics Engineers is to electrical engineering. What is IFT?

American Spice Trade Association (ASTA): What Flavorists Need to Know

American Spice Trade Association (ASTA): What Flavorists Need to Know

For flavorists, the American Spice Trade Association (ASTA) is not primarily a flavor creation organization—it's the leading U.S. trade association for the spice and seasoning industry. However, it has significant influence on how flavorists develop, source, specify, and validate spice-based flavors and seasonings. (ASTA) What

National Bioengineered Food Disclosure Standard

National Bioengineered Food Disclosure StandardThis rule establishes the new national mandatory bioengineered (BE) food disclosure standard (NBFDS or Standard). The new Standard requires food manufacturers, importers, and other entities that label foods for retail sale to disclose information about BE food and BE food ingredients. This rule…Federal Register7 U.

FAQ: About USDA Organic Labeling

FAQ: About USDA Organic Labeling

This is an overview of key requirements and the various labeling categories allowed under the USDA organic regulations. Organic product labels must be reviewed and approved by a USDA-accredited certifying agent before being used in the marketplace. * What requirements do organic products have to meet? * Can a product be

Axiom Foods and NNB Nutrition Forge Strategic Alliance to Lead the "Protein+" Revolution in Plant-Based Nutrition

Axiom Foods and NNB Nutrition Forge Strategic Alliance to Lead the "Protein+" Revolution in Plant-Based Nutrition

The partnership tackles the $437.6 billion functional food market by combining Axiom's plant-protein expertise with NNB's novel functional ingredients and advanced sweetening technologies. LOS ANGELES, July 10, 2026 – Axiom Foods, a leading U.S. supplier of plant-based protein ingredients, and NNB Nutrition, a

Citrus for Flavorists: Varietals and Derivatives - A Technical Training Reference

Citrus for Flavorists: Varietals and Derivatives - A Technical Training Reference

For flavor development, application, and QC personnel. Table of Contents Front matter * How to use this document Part 1 — Botanical and Genetic Foundation * 1.1 The genus * 1.2 The three ancestral species * 1.3 The ancestry map Part 2 — Commercial Varietals * 2.1 Sweet Orange (Citrus sinensis) * 2.2

Reese's Pieces New Flavor: Everything to Know About the New Chocolate Cookie Candy

Reese's Pieces New Flavor: Everything to Know About the New Chocolate Cookie Candy

Reese's Pieces New Flavor Is Here: Meet Reese's Pieces with Chocolate Cookie If you've been searching for the Reese's Pieces new flavor, you're not alone. The latest candy release from Hershey has quickly become one of the most talked-about

Grupo Bimbo’s U.S. Arm Overhauls Ingredient List: A Deep Dive into the Clean-Label Shift

Grupo Bimbo’s U.S. Arm Overhauls Ingredient List: A Deep Dive into the Clean-Label Shift

Introduction: The Clean-Label Revolution Comes to the Bread Aisle For decades, the average loaf of sliced white bread was a marvel of food science—soft, shelf-stable, and consistently uniform, thanks to a cocktail of synthetic additives. But today, consumer demand is rewriting the recipe. In a landmark move,

Flavorist Training Module: Isothiocyanates — Structure, Chemistry, Reactivity, Stability, and Flavor Applications

Flavorist Training Module: Isothiocyanates — Structure, Chemistry, Reactivity, Stability, and Flavor Applications

At the bottom of this page, you will find a "Buy Now" button to purchase the digital files on 25 Commercial Applications of Isothiocyanates in Flavors (10 chapters, approximately 50 pages). Introduction Isothiocyanates are one of the most important classes of sulfur-containing flavor compounds found in nature.

Del Monte and Treatt Partner to Launch Upcycled Fruit Extracts for Clean-Label Beverages

Del Monte and Treatt Partner to Launch Upcycled Fruit Extracts for Clean-Label Beverages

The partnership transforms fruit byproducts into premium ingredients as consumer demand for sustainable, transparent products intensifies. Del Monte Corporation has joined forces with Treatt, a global manufacturer of natural extracts, to launch a new range of upcycled fruit extracts designed specifically for the beverage industry. The collaboration marks a significant

Water Activity: What Flavorists Need to Know

Water Activity: What Flavorists Need to Know

Water Activity aw Flavorist Training Module – The hidden driver of flavor performance 📑 Table of Contents 1. Core Definition: What is Water Activity? 2. How aw Influences Flavors 2.1 Physical influences (volatile release) 2.2 Chemical influences (reaction kinetics) 3. Factors That Affect Water Activity 4. Direct Impact on Flavor

Flavor Compound–Starch Interactions in Foods and Plated Flavor Systems

Flavor Compound–Starch Interactions in Foods and Plated Flavor Systems

Table of Contents 1. Practical Definition 2. Main Interaction Mechanisms 2.1 Amylose Inclusion Complexation 2.2 Amylopectin Interaction 2.3 Adsorption onto Starch Surface 2.4 Physical Entrapment in Gelatinized Starch 2.5 Retrogradation and Flavor Release 3. Effect on Volatility and Headspace 3.1 General Rule 3.2

Flavorist Training Module: Isothiocyanates — Organoleptic Properties, Flavor Applications, Use Levels, and Formulation Guide

Flavorist Training Module: Isothiocyanates — Organoleptic Properties, Flavor Applications, Use Levels, and Formulation Guide

Isothiocyanates are among the key groups of aroma compounds that the Society of Flavor Chemists requires certified flavorists to understand, particularly in terms of their organoleptic properties. The following section highlights several important isothiocyanates, offering essential information on their sensory characteristics, practical applications, and other relevant considerations that flavorists may

Flavorist Job Opening: Symrise is seeking to hire a senior flavorist (beverage)

Flavorist Job Opening: Symrise is seeking to hire a senior flavorist (beverage)

Position Summary This is a Senior Flavorist (Beverage) role at Symrise, a global leader in the flavors and fragrances industry. The position focuses on creating commercially viable flavors for beverage clients, managing technical projects, and collaborating with sales and marketing teams. Key Highlights Category Details Job Title Flavorist - Beverage Pay

Citrus for Flavorists — Technical Training Module

Citrus for Flavorists — Technical Training Module

A reference for flavor chemists, application technologists, and R&D trainees working with citrus raw materials. This training module covers only a few fundamental aspects of citrus raw materials as outlined in the Society of Flavor Chemists examination syllabus, including: Citrus * Derivatives and varietals * Production methods * Oil folding * Citrus

Guide to Vegetable- and Animal-Derived Fats and Oils for Flavorists

Guide to Vegetable- and Animal-Derived Fats and Oils for Flavorists

Vegetable- and animal derived fats and oils are one of several categories of flavoring substances that the Society of Flavor Chemists requires certified flavorists to understand thoroughly—particularly in terms of physical forms, production/manufacturing methods, organoleptic properties, and solubility. This topic is explicitly included on the Society’s qualification

FDA Puts Caffeine Labeling on Its 2026 Regulatory Agenda as Energy Drink Scrutiny Grows

FDA Puts Caffeine Labeling on Its 2026 Regulatory Agenda as Energy Drink Scrutiny Grows

The move follows a wave of lawsuits and state investigations into high-caffeine brands like Celsius and Alani Nu over how they disclose health risks. Key takeaways * The U.S. Food and Drug Administration (FDA) has added caffeine labeling guidance to its list of regulatory priorities for 2026. * The decision

Yeast, Yeast Extract, Autolyzed Yeast Extract (AYE), and Hydrolyzed Vegetable Protein (HVP) - Flavorist Training Reference

Yeast, Yeast Extract, Autolyzed Yeast Extract (AYE), and Hydrolyzed Vegetable Protein (HVP) - Flavorist Training Reference

Yeast, Yeast extract, autolyzed yeast extract (AYE), and hydrolyzed vegetable protein (HVP) are one of several categories of flavoring substances that the Society of Flavor Chemists requires certified flavorists to understand thoroughly—particularly in terms of physical forms, production/manufacturing methods, organoleptic properties, and solubility. This topic is explicitly included

Animal Broths, Stocks, and Powders: Physical Forms, Production, Organoleptic properties, Solubility - Flavorist Training Reference

Animal Broths, Stocks, and Powders: Physical Forms, Production, Organoleptic properties, Solubility - Flavorist Training Reference

Animal broths, stocks, and powders are one of several categories of flavoring substances that the Society of Flavor Chemists requires certified flavorists to understand thoroughly—particularly in terms of physical forms, production/manufacturing methods, organoleptic properties, and solubility. This topic is explicitly included on the Society’s qualification examination syllabus.