Soup sales in the US have slowed over the past year, prompting
Mintel to suggest that manufacturers and marketers need to rethink
their level of innovation and their market strategies if they want
to grow sales over the next five...
Symrise, a manufacturing company of flavours and fragrances, seeks
to strengthen its farm-to-fork approach in vanilla production and
improve its international standing in the fragrance and flavouring
market through its integration...
A number of flavor and fragrance companies in the US have united
under one umbrella to create Agilex Flavors & Fragrances Group,
which aims to carve its niche as a leading player in the market.
Spice firm McCormick has posted increased sales in its industrial
business for the third quarter, but these were largely driven by
price increases as the company struggled to offset rising costs.
The European Food Safety Authority (EFSA) has announced it will
prioritise its own review of the six colours at the heart of the
recent study linking certain artificial additives with children's
hyperactivity.
Ingredients distributor Fiske is changing its name to Univar Food
Ingredients to draw on the brand recognition of its parent company,
and is taking on industry experts so it can provide more technical,
marketing and product development...
Stabilising beverage emulsions with whey protein isolate may
inhibit the loss of citrus flavour ingredients, suggests new
research from the US and Italy.
Exter Aroma is relaunching its flavour collection under six ranges,
offering a more comprehensive range and positioning as a flexible
market player that can respond to product development requirements
quickly.
Kraft Food Ingredients has introduced a new toasted butter flavor,
which the firm says can be used in a range of applications to
achieve a butter taste without the caloric content.
German malting company Weyermann is posed to tap the trend towards
organic colourings by introducing an organic version of its Sinamar
natural liquid malt colour.
The UK's FSA has issued its harshest judgement on the food
industry's use of artificial colour and preservatives yet,
following the publication of the Southampton study at the beginning
of the month, and is calling for action...
More than a thousand new food products claiming to be additive- and
preservative-free have been launched in the UK this year, according
to Mintel, representing almost a quarter of all launches and nearly
three times as many as any...
Symrise has acquired Unilever's UK non-branded food ingredients
business in a bid to reach further into dry seasonings for the
chilled foods, culinary and snack food sectors.
ABF-owned Ohly has completed the expansion of its yeast-extract
facilities in the US and now claims to be the only company offering
the triumvirate of baker's, brewer's and torula yeast extracts to
the market.
Chr Hansen has announced the sale of its excipients and coating
division in the US, in a move designed to further focus its
business on its core food ingredients activities.
Manufacturers targeting the US Hispanic food and beverage market
should position their products within one of the category's three
major segments, depending on the type of consumer targeted,
according to a report by Packaged...
Cost recovery and the on-going development of a stream-lined,
customer-oriented working method led Kerry's ingredients division
towards a first half 2007, on both sides of the Atlantic.
Frutarom USA has introduced an alcohol-free concentrated vanilla
extract, which the firm claims is ideal for use in Halal goods and
heat-intense applications.
Mastertaste has developed a new line of natural botanical extracts
using a process that allows for specific aromatic factions to be
isolated, then blended into a custom solution for use in beverage
or dairy products.
Symrise is investing in understanding the flavour and nutrition
needs of consumers in Asia with the 'dramatic' expansion of its
regional Sensory and Consumer Science Center in Singapore.
The Codex Committee on Food Additives (CCFA) is calling for
comments and additional information on uses of certain compounds,
including sweeteners and colors, in order to assess their inclusion
in the Codex General Standards for Food...
Flavor technology firm Senomyx is developing a sweetness enhancer
that aims to reduce the levels of sucralose in food and beverage
applications, providing significant cost benefits to manufacturers.
Food and beverage manufacturers will now be able to cut the level
of sodium by up to 50 per cent in some products thanks to new
Flavor Modulation Technology developed by Mastertaste.
The firm yesterday announced that it has expanded its agreement
with Asian food giant Ajinomoto, making it one of the largest novel
ingredients firms worldwide.
The organic food and beverage market has been predicted to surpass
$86bn (€62bn) by 2009, with consumers increasingly turning
'organic' in search of health and safety in their food products.
The European Commission has decided that the food colouring Red 2G
should be banned, following recent reports of the potential
carcinogenic nature of the additive.
Symrise has unveiled a new global brand for its citrus flavours,
Naturally Citrus - the next step in a 'global citrus offensive'
announced earlier this year.
Scientists from the US have explored the interaction between whey
and soy proteins and flavour, a major challenge facing the blooming
meal replacement product sector.
Chr Hansen has launched a new line of spray-dried dairy flavors in
the US, which the firm claims provide some of its most successful
flavors in a more convenient application form.
The European Parliament this week voted through four regulations
relating to food ingredients - on authorisation procedure,
additives, enzymes and flavourings - with notable amendments aimed
at providing a heightened level of consumer...
Food safety authorities in the UK and Ireland have issued guidance
to industry on the use of suspect food colour Red 2G (E128),
strongly urging reformulation in the light of EFSA's damning
opinion on safety.
EFSA has issued a damning opinion on the safety of food colour Red
2G (E128), the first under its reassessment programme and a strong
indication of a sea-change in the use of additives in processed
foods.
Danisco yesterday announced that the much-anticipated sale of its
flavours division to Firmenich has been completed, but the firm
said it has entered into a partnership with the buyer, which allows
it to continue supplying certain...
Scientists from Nestlé Research Center have identified the
molecular basis behind why artificial sweeteners taste sweet at low
levels and metallic at higher levels.
Fungal species of Rhizopus could offer a valuable alternative
source for lactic acid production, with significant advantages over
bacterial production, says a new review from Australia.
The use of pitaya as a source of red colours for foods is in its
infancy, but the potential of these fruits to offer alternatives to
re beet is growing, say the German scientists working on bringing
the pigments from the lab bench...
Chr Hansen has sold its paprika business activities and production
facilities in Spain and India to allow it to focus on value-added
activities, the company announced on Thursday.
A UK company claims it has developed a natural alternative to
traditional flavourings for food manufacturers wanting to give
their products a smoky taste.
A new orange flavor claims to allow beverage makers to bring the
taste of freshly squeezed orange juice to their products, a flavor
that has remained elusive in the past, says manufacturer
International Flavors & Fragrances (IFF).
Scientists in Australia are scrutinizing the country's flora for
fruit with the potential to tap into the growing trend of exotic
fruits as sources of colours, flavours and health ingredients.
Organic products containing certain non-organic minor ingredients
are now officially in non-compliance with US government organic
certifications, following the implementation of a new rule last
week.
The Kellogg Company today announced it will adopt nutrition
standards for the products it markets to children, pledging to
reformulate those products that fall short of the criteria, or to
cease marketing them altogether.
Nestle, the world's largest food company, has begun rolling out the
first commercial food products containing savory flavor ingredients
made by Senomyx.
Senomyx, a developer of novel flavor ingredients for the packaged
food industry, has been granted a patent for a technology that
makes foods taste sweeter, the US Patent and Trademark Office has
announced.
Negotiations are underway between private-equity groups over the
sale of French natural ingredients firm Diana-Ingredients,
indicating a positive view of the company's potential in the
marketplace.
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...
As consumers seek increased value and experience from food and beverages, the industry relies on research to predict category trends. Studying trends that...