This title is the industry standard for 38 years. Since publication from the first edition in 1971, "Fenaroli's Handbook of Flavor Ingredients" has remained the typical reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally thought to be safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers' Association Expert Panel) and the ones substances having undergone GRAS Notification with all the Food and Drug Administration (FDA). The fourth and fifth editions added greater than 300 new entries and represented a complete reorganization and updating from the text, consistent with new data and regulations. This, the sixth edition, is expanded with over 200 new entries, including many botanicals as well as other natural substances. The addition of botanicals is often a response to an expanded readership having an interest in dietary supplements, by which a variety of flavoring botanicals serve a dual role. The next are new inside the Sixth Edition: 200+ newly approved flavor ingredients; ingredient's safety standing while using Flavor and Extract Manufacturers' Association and/or the FDA Extensive and expanded info on aroma and taste thresholds; the newest regulatory info on each flavor ingredient; and, new discussion on botanical substances that serve as flavoring ingredients.
Burdock Group, Orlando, Florida, USA
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