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Here is a summary of law and regulation news in the North American food and flavor industry from March 14 through March 27, 2026. USDA Product of USA Labeling Standard (March 25-26, 2026), the U.S. Department of Agriculture launched a national public awareness campaign to promote the new voluntary

Editor's note While every reactor has a finite cooling rate, that rate depends not only on the vessel’s size and configuration but also on the reaction composition itself. If a formulation becomes too viscous—due to gums or low water content—it may cool too slowly to

Certified flavorists are required by the Society of Flavor Chemists to be able to identify the part(s) of the plant used, derivatives, organoleptic characteristics, and the major chemical component(s) which characterizes the aroma/flavor of the 80 natural flavorings listed on its Syllabus for the SFC qualification test/

Aldol condensation is one of a handful reactions the Society of Flavor Chemists requires flavorists to understand and consider when formulating flavors. 1) Chemical Groups Involved and Conditions Required Key Functional Groups Aldol condensation is a carbon–carbon bond-forming reaction between carbonyl compounds. The essential groups include: * Aldehydes (–CH=O)

Introduction In the flavor industry, visual perception shapes taste expectations. Before a consumer ever tastes a product, they evaluate its color. This makes precise color measurement essential for quality control, shelf-life testing, and formulation development. Two instruments dominate this field: the colorimeter and the spectrophotometer. While both measure light interaction

Here is a comprehensive, detailed guide to Karl Fischer Titration and Moisture Analyzers. The Society of Flavor Chemists requires flavorists to know the basics about this analytical method/instrument. In the realm of analytical chemistry and industrial quality control, accurate moisture analysis is not merely a specification—it is a

For professionals in the food and flavor industry, certain texts stand as milestones that define a field. Henry B. Heath's Flavor Technology: Profiles, Products, Applications is one such seminal work. Published in 1978 by AVI Publishing Company , this book has served as a critical reference for flavorists, food

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Buchu is included among these

Major Law & Regulation News for the Food & Flavor Industry in North America: March 15–20, 2026 Between March 15 and March 20, 2026, the North American food regulatory landscape saw significant developments across federal and state levels—from a groundbreaking Texas food additive warning label law to USDA

The Society of Flavor Chemists requires certified flavorists to understand and operate more than a dozen instruments used for testing food and flavor products. These instruments are listed on the syllabus for the Society's qualification exam. The flash point tester is one of these required instruments. Introduction In