Naturex has acquired US-based natural flavour ingredients firm
Chart Corporation, reaffirming the French company's strong position
in the global plant extracts market.
Freshness dates, nutrition facts panels and ingredients lists are
priorities for most consumers when reading product labels,
according to a new report.
'Kosher' was the most frequently used claim on new products
launched in the US during 2007, while 'All Natural' and 'No
Additives or Preservatives' were amongst the other most popular
claims used on new...
In an exclusive interview, Professor Niels Christian Nielsen,
winner of this year's Danisco Award, shared his thoughts with
Stephen Daniells on the rise of nanotechnology and gave insight on
this fascinating new area of the food...
Freeze-dried extracts from hibiscus stabilised by trehalose or
maltodextrin can provide colourants for a range of food
applications with superior stability, report researchers from
Thailand.
Flavor firm Wild says it has developed new ways to help US
manufacturers boost the fruit and vegetable content of their
products, while keeping these tasty and fun to eat.
The European Food Safety Authority (EFSA) has put together a
working group to provide the European Commission and EU member
states with scientific advice on the effects of food additives on
behaviour by the end of February.
LycoRed is launching a range of flavour enhancers for confectionery
using a new encapsulation technology to allow slow release of the
flavours, thus prolonging enjoyment of products.
Beverage innovator Wild has come up with a new concept for clear
fruit-juice drinks called Refresher, to help manufacturers tap
demand for near water, spritzer and water-plus products.
Consumer tastes are polarised along two trends: exotic flavours,
and retro flavours that conjure up memories of the good old days,
according to a new report from Datamonitor.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
The interactions between flavour compounds and bacteria in
fermented foods could enable formulators to maximise the taste of
their products, suggests new research.
Cutting out the junk will be a major for manufacturers in 2008 said
Mintel in its prediction of trends to shape food for the next 12
months, as consumers buy into natural and environmentally-friendly
products.
Fine chemicals firm Allylix is to get more than $3m worth of
investment by a team of companies including Tate & Lyle
Ventures to produce cost effective plant extracts called terpenes.
Fine chemicals firm Allylix is to get more than $3m worth of
investment by a team of companies including Tate & Lyle
Ventures to produce cost effective plant extracts called terpenes.
The top 10 trends to watch for next year include fresh and organic,
superfruits, bold flavors, and probiotics beyond yogurts, according
to Datamonitor's Productscan database.
Symrise has developed a sugarless version of its Evoglass flavor
encapsulation technology, catering to growth in the sugar-free
confectionery and packaged foods market.
A blend of native Australian herbs with synergistic preservative
qualities could prove a natural alternative to sodium benzoate in
beverages, claims its inventor.
The adoption of draft opinions on the safety of six food colours is
on hold pending EFSA's review of the Southampton study on certain
food additives and hyperactivity in children.
Herb and fruit infused beers are set to become a major growth
category for brewers facing dwindling sales of ale, according to
the manufacturer of a new range of natural flavours.
The proposed restrictions on air freighting of organic produce into
the UK could have implications for the flavour industry, as some
valuable raw materials are grown far way and would not survive
lengthy sea freighting times.
Frutarom has snapped up RAD Natural Technologies in its seventh
acquisition of the year - a move that adds to its growing weight in
the taste and health arena.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
UK flavourings company Create Flavours is restructuring its
business to incorporate a division dedicated to the production of
natural flavours, adapting to the growing trend for clean-label
ingredients.
WILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers.
Scientists from Nestle and the University of California have
developed a model which could help explain the texture as well the
transport of flavours and nutrients in foods.
Proposals on the suggested amounts of artificial colourings in food
supplements are being drawn up for Codex because the current limits
are too low, according to the International Alliance for
Dietary/Food Supplement Associations...
Ingredients supplier Wild has this week opened its first beverage
ingredients manufacturing site in the Middle East, building on the
growing demand for soft drinks in the area.
Japan-based Ajinomoto has experienced an increase in sales and
income, particularly for its enzymes and flavour seasonings,
according to its interim financial results released today.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
New Jersey-based International Flavors and Fragrances has reported
a strong increase in its third quarter sales driven by its flavors
division, but profits are hit by administration charges.
French supplier Euringus has developed three organic, clean-label
Bourbon Madagascar vanilla extracts that retain the volatile
flavours and vary in strength.
Flavour industry innovators are seeking inspiration from ever more
exotic superfruits like lula and camu camu, in a bid to both
harness their healthy reputation and present new offerings to
counter consumers' organoleptic boredom.
Danisco has today spoken for the first time about the benefits it
expects its new partnership with Firmenich to bring to customers,
and its impact on innovation in the field of taste and texture.
With new legislation covering flavourings is a hot topic for debate
by the European Parliament and Council, a leading consultant set
out some of the main flashpoints of debate and potential challenges
for the industry.
Following the Southampton study that cast safety suspicions over
certain artificial colourings, ingredients firms are redoubling
their development and communication efforts to highlight
alternatives from other sources.
Flavor firm Wild reports seeing a surge in interest for its
diacetyl-free butter flavors, following rekindled concerns in
recent months surrounding the safety of the ingredient.
European Muslims are underserved by Halal food options, says
certification expert from Singapore, while Southeast Asia and the
Middle East are eyed by certified Western companies keen on
exports.
The humble caper, a small addition to the Mediterranean plate, is a
rich source of antioxidants, and exhibits protective benefits even
when consumed in the small concentrations used for flavouring, says
a new study from Italy.
A second Japanese company has set-up operations in The Netherlands'
renowned Food Valley this year, underscoring the region's strategic
importance, both in R&D and in proximity to the high-potential
European market.
Manufacturers of organic goods may no longer use certain nonorganic
color ingredients or the food additive potassium tartrate,
following the publication of a new rule by the US Department of
Agriculture (USDA).
Manufacturers of cakes and pies should focus on health, gourmet and
unique flavors in order to increase their competitiveness in the US
market, according to a new report by Mintel.
Fresh from its acquisition of Danisco's flavours unit, Firmenich
has uncovered details on its partnership with the ingredients firm
to research taste and texture interactions.
Mastertaste is aiming to tap two key trends for food formulation
with it new range of Active Botanicals: natural flavours and
perceived health benefits.
Fermenting purple sweet potatoes may lead to better extraction and
stability of the anthocyanin pigments for use as natural food
colourings, Chinese researchers report.
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...
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