Microbial fermentation could offer cost effective production method for anthocyanins, say researchers

By Elaine Watson

11-Jul-2017 Last updated on 30-Jul-2017 at 07:16 GMT

Microbes can convert sugar into the red anthocyanin pigments found in fruits via a fermentation process that – when perfected – could prove to be much more efficient than extracting commercial quantities of these pigments from plants, claim researchers.

'GoCleanLabel certified' scheme rolls out, but what does it mean?

13-Jun-2017

By Elaine Watson

A new 'clean label' certification scheme has been launched in the US market as the concept of ‘clean’ eating continues to gain traction. But will CPG brands embrace the ‘Go Clean Label Certified’ logo, and are there risks to using a term that lacks a...

FlavorHealth CEO: We have to move away from this black and white view of 'natural,' when there are shades of gray… the important thing is complete transparency

04-May-2017

By Elaine Watson

How are the next generation of natural flavors being developed? Elaine Watson caught up with Christian Kopfli, CEO of New Jersey-based FlavorHealth, which is taking high-throughput cell-based screening to the next level to identify novel natural...

CLEAN LABEL 2.0: Natural flavors and preservatives, pesticide residues, and Non-GMO in the spotlight

27-Apr-2017

By Elaine Watson

Think 'clean label' just means ditching ‘artificial’ ingredients and avoiding anything attracting negative press (warranted or otherwise)? Think again. Today, brands are also questioning whether ‘natural’ flavors, preservatives and sweeteners are really...