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25 June 2026 — Australia/New Zealand — Cell-cultured duck biomass consultation FSANZ opened public comment on Application A1341, which seeks to amend the Australia New Zealand Food Standards Code to permit cell-cultured duck biomass from Pekin duck embryonic stem cells. The proposed use is not a generic commodity approval;

Search interest for the keyword "savory flavor in kimchi" has spiked over the past day, largely driven by a clue in the June 29, 2026 New York Times Mini Crossword, which asked, "Savory flavor, as in kimchi and soy sauce." The five-letter answer is umami,

The line between coffee, nutrition and wellness is becoming increasingly blurred. What was once a simple morning caffeine ritual is evolving into a broader health-focused experience, with protein coffees, adaptogenic drinks, CBD-infused beverages and other functional products gaining traction across cafés, grocery stores and convenience retailers. Industry analysts

Fanta Vanilla Cherry Spritz Highlights the Growing Role of Menu-Specific Beverage Development The foodservice industry continues to move beyond simply offering beverages alongside meals. Increasingly, restaurant-exclusive drinks are being formulated as intentional flavor companions that enhance the overall eating experience. Coca-Cola's new Fanta Vanilla Cherry

1. Date: 9 June 2026 Country: European Union EU authorises inulin-propionate ester as a novel food The European Commission adopted Implementing Regulation (EU) 2026/1219 authorising inulin-propionate ester as a novel food in the EU. The ingredient may be used in cereal bars and fruit smoothies for the

1. General Substituent Group: Structure, Functionality, Reactivity & Stability Structure An acetal is built around a single carbon bonded to two ether-type oxygens (–OR groups), one hydrogen, and one R group inherited from the parent carbonyl: OR' | R — C — H | OR' Acetals form when an aldehyde reacts

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