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Senomyx's savory enhancers go for GRAS
Food technology company Senomyx has recently taken a step closer to commercializing several of its savory enhancers after submitting them to be registered as GRAS, reports Philippa Nuttall.
Nurture plays powerful role in smell appeal
Smell recognition in human beings is more likely to depend on nurture rather than nature, suggesting that we can learn to like an aroma, claims fundamental research published this week.
RFI acquisition lifts Danisco 1H
The bolt-on acquisition of Rhodia Food Ingredients earlier this year helps boost sales for Danish ingredients and sugar group Danisco in an otherwise challenging 2004/05 first half.
Rhodia compares chemical routes in vanillin production
Nearly half of the world's vanillin supplies are sourced from China but since tighter production rules arrived there a few years ago there are now only two major Chinese producers left in the country, reports Lindsey Partos. With a recent Chinese acquisition over there, French chemical firm Rhodia compares two major chemical routes used to produce vanillin.
US gains boost profit for Treatt
A breakthrough into the US market boosts the bottom line for UK natural flavours firm Treatt that saw sales for the year across the Atlantic rising by over 40 per cent to €10 million, parallel to a sales dip elsewhere, writes Lindsey Partos.
Consolidation marks ingredients industry in 2004
The announcement yesterday that DMV International and Arla Food Ingredients could merge is a further example of how the rising power and ongoing growth of the multiple retailers is putting constant pressure on ingredients companies to keep up with the pace, deliver products at competitive prices and guarantee supplies, reports Lindsey Partos.
First strawberry map to lead to better flavour?
Breakthrough science for the popular fruit ingredient, the strawberry, as UK scientists construct the world's first molecular map for the wild strawberry, opening up opportunities to create market leading varieties with improved flavours.
Tagatose cuts flavour costs and improves profile, new collaboration
Maker of the low-cal, low-carb sweetener tagatose teams up with the number four flavour house Symrise to trial new flavour systems that could bring cost savings to food manufacturers in their flavour formulations, writes Lindsey Partos.
New flavors with tagatose
German flavors and fragrance firm Symrise has teamed up with SweetGredients to use Spherix's new sweetener Gaio tagatose to develop a new generation of flavors.
Artificial throat to cut development costs for food makers
Scientists have unveiled the first artificial throat for the food industry that could lead to reduced development costs and faster flavour development for food makers, writes Lindsey Partos.
Chr Hansen puts ingredients division up for sale
Number one cultures supplier Chr. Hansen is up for sale as its major stakeholder decides to pull away from the ingredients slice of the company to focus on the pharmaceutical unit, reports Lindsey Partos.
Full year steady for Chr. Hansen
The ingredients division of Danish cultures and colours firm Chr. Hansen pulled in a DKK 369 million (€49m) profit for the year on sales of DKK 3.4 billion (€460m), a slight dip on the previous year on rising costs.
Danisco to build flavours facility in Malaysia
Danisco Flavours has said that it will double its flavour production in Asia with the construction of a brand new production facility at its existing emulsifier and functional systems plant in Penang, Malaysia.
Quest launches new dairy ingredients system
Innovation pushed from flavour firms operating in this competitive sector brings food developers new opportunities to improve the final product as ICI flavour subsidiary Quest International, streamlined in May this year through the spin off of its food ingredients arm to Irish ingredients firm Kerry, targets the dairy industry with a new flavour system.
Convenience trend impacts girls eating behaviour
Convenience foods eaten on the run continue to experience strong growth as individuals skip the union meal for a solitary event but new findings from the US suggest that the security of a family meal could help steer adolescent girls from eating disorders.
EFSA clears flavourings
A risk assessment of 1000 flavouring substances is underway at Europe's food agency with a first slice of 77 substances cleared on genotoxic and carcinogenic criteria.
Chr Hansen adds natural blue to the portfolio
Danish colours firm Chr Hansen has launched its first natural blue food colour onto the market, targeted at food makers looking for alternatives to the synthetic blues currently used in their food designs, reports Lindsey Partos.
Key Hungarian ingredient pulled from shelves
Hungary has banned sales of its ubiquitous national spice paprika after high levels of potential carcinogenic aflatoxins were found in warehouse stocks, writes Lindsey Partos.
European restructuring lowers IFF's earnings
Reorganization activities in Europe caused a dip in International Flavors & Fragrances' earnings in the third quarter of 2004, but North America continued to see strong growth, particularly in its flavors division.
Caramel colour leader spears Nordic firms
The world's number one caramel colour supplier DD Williamson is driving deeper into the Nordic countries, signing a deal with Swedish food distibutor Norfoods to build growth in the increasingly mature caramel colour market.
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