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
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 ...