Aromatech is targeting the Algerian market with price-competitive
flavours to suit the local palate, as inflated material costs are
making basic products unaffordable.
Givaudan has reported strong sales for the first quarter ending
March 31 with results significantly boosted by the continuing
integration of Quest International.
The Peruvian berry Berberis boliviana Lechler is a rich
source of pigments that could naturally colour products like
yoghurts and replace synthetics, suggests new research from the US.
Distributors Barentz Europe and Ernst Sander are officially
launching their joint venture, called Barentz-Sander, this week,
with an eye to bringing a bigger portfolio of ingredients to the
tricky Swiss market.
Synergy has adopted a new structure for its businesses in the UK
and Ireland, with closer coordination of operations and development
activities and the ultimate aim of providing a 'one touch' service
to clients.
Organic food makers must make alliances with ingredients firms and
farmers to ensure they have a secure supply of organic ingredients
in the face of increasing demand, advises Frost & Sullivan.
Aseptic ingredients can help beverage manufacturers tap into the growing trend for natural products, says Wild Flavors, which recently acquired its own aseptic manufacturing business.
A year after signing a R&D deal with Givaudan, RedPoint Bio has
patented the use of its technology for discovering ways to modulate
the way the human body detects taste.
The European Food Safety Authority has concluded that the
Southampton study gives no basis for changing acceptable daily
intakes (ADI) of food additives, due to inconsistencies and the
inability to attribute the effect to any additives...
The globalization of food poses risks on the safety and quality of
ingredients said the US Pharmacopeia (USP), which is providing
advice on overcoming new challenges.
Denmark's Chr. Hansen is to sell of its US-based flavor activities
to Germany's Symrise group in order to focus more on its higher
added-value operations.
More accurate intake data is required for a number of flavouring
substances, says the European Food Safety Authority, as the
standard model for estimating consumption levels was found to be
inconsistent with information provided by...
Doehler is stepping up its presence within both the sourcing and
processing of citrus fruits via a Brazilian investment designed to
meet changing needs of beverage manufacturers.
A new primer on human taste perception underscores the importance
of this primal sense in life experience and gives an insight into
the link between the taste of certain nutrients and compounds and
our very survival.
Collaboration with customers, cautious pricing, a simplified
structure and innovation all helped Kerry Ingredients achieve
profit increases despite soaring raw material costs.
A debate on flavourings has erupted over a report from a consumer
pressure group that claims fruit flavourings mislead consumers into
believing they contain actual fruit extract.
Blue Pacific Flavors is collaborating with New Zealand research
institute HortResearch to develop and commercialize new fruit
flavors that are true to the taste of the original whole fruit.
A worrying decline in the US bee population over the last few years
could have a major impact on companies who rely on honey bees to
pollinate plants that are widely used as ingredients.
A blue colorant developed by ColorMaker in partnership with D.D.
Williamson is designed to provide a shelf-stable natural blue hue
at a low pH for increased flexibility.
Givaudan achieved savings by integrating Quest International ahead
of plan, increasing its product portfolio and allowing it to
refocus on higher value-adding ingredients.
New derivatives of the compound guanosine 5'-phosphate may enhance
the sensorial impact of monosodium glutamate (MSG) and boost the
umami taste to savoury-based foods, Italian scientists report.
Fragrance and flavors player Givaudan has announced the sale of its
St Louis based food ingredient business and manufacturing facility,
as the company continues product streamlining.
DSM's full year nutriton results show investment in
innovation is rewarded with strong market position, but rising
costs, high expenditure and damaging exchange rates compromised
profits.
An all-natural colouring derived from seaweed has put blue Smarties
back on the shelves following their removal two years ago in
response to concerns over artificial additives.
The release of aroma from a starch-containing food is dictated by
interactions of the volatile compound with the carbohydrate,
suggests new research from France.
Takasago has unveiled plans to open a new citrus center in Florida,
the USA's largest citrus-producing state, in a bid to increase
product quality and innovation.
Indian spice producer Vallabhdas Kanji Limited (VKL) has received
unspecified investment from Argonaut private equity firm, which
will let it pursue acquisition opportunities on a global scale and
further boost its manufacturing capacity.
Trehalose, a sugar found naturally in mushrooms, honey, lobster and
shrimp, improves the fruity aroma and the levels of healthy
polyphenol compounds in strawberry cream, suggests a new study.
The European Food Safety Authority is expecting to complete its
evaluation of the safety of 2,800 flavouring substances by April to
allow for a positive list to be established, but is seeking for
more information from industry.
Frutatom has announced new investment in its US flavor operations,
this time radically expanding its New Jersey facility to house new
R&D capabilities.
Beta-carotene, used in foods and beverages as colourants and health
ingredient, can be stabilised by novel nano-scale carriers,
suggests innovative research from Germany.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
Flavour compounds with a low solubility may form complexes with
high-amylose maize starch, offering innovative encapsulation and
cost-saving benefits, says a new study.
Bell Flavors and Fragrances has responded to concerns over the use
of diacetyl in popcorn by developing butter flavors that are free
from the additive.
American and Japanese researchers have identified how peptides in
food activate human bitter taste receptors, data that could have
implications for the food industry and food formulators.
The food industry can expect to see progress in novel foods
regulation, the Food Improvement Agents Package (FIAP) and the
labelling regulation during Slovenia's presidency of the European
presidency, according to an advisor.
Research and development is crucial for continued success in the
Brazilian flavors market, to meet the challenge of imitating
natural tastes, according to a new report.
Senomyx has added five new patents covering the use of the human
bitter and savory taste receptors to its belt, which will help it
develop new flavor ingredients.
A spate of acquisitions by larger natural ingredients companies
indicates consolidation in the market place mirroring that of the
industry at large, say industry experts, helping them gain weight
to cater to the needs of large clients.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
Lycopene may show benefits against benign prostate hyperplasia
(BPH), a condition said to affect more than half of all men over
the age of 50, suggests a new study from Germany.
Pork belly, watermelon and goji are amongst some of the more
unusual soup flavours predicted to be popular in 2008, according to
Campbell's Kitchen and Swanson Broth.
Volatile extracts from celery can enhance the flavour of chicken
soup, and could offer novel flavour enhancers for food
formulations, suggests new research.
Wild is putting together an experienced team in preparation for its
planned initial public offering, tapping Symrise's CFO to take it
through the process.
California’s adoption of AB 418 to prohibit Brominated Vegetable Oil, Potassium Bromate, Propylparaben and Red Dye 3 has led other U.S. states to follow...
Here at QAD Redzone, we believe in celebrating the “Faces of the Frontline” by sharing the stories of how these game changers are driving the manufacturing...