Scientists from Brazil and France have moved a step closer to
creating the perfect cup of coffee after identifying key genes that
can affect flavour in the beans.
The Food Standards Agency (FSA) has launched its consultation
regarding the implementation of EU directives in England on food
additives other than colours and sweeteners and sweeteners for use
in foodstuffs.
Infusion of flavours into empty yeast cells improves stability and
flavour release, compared to traditional spray dry powders,
researchers form Firmenich have reported.
Irish firm Kerry Ingredients has responded to the growth of
organics in the United States by expanding its organic ingredient
product range across the board, the firm announced yesterday.
Guava and miso are amongst the major new flavors expected to take
off this year, according to a new trend program launched by
Givaudan, which aims to provide an annual forecast for global
flavor preferences.
The pleasure of eating, and the desire to stop, is not affected by
bodyweight, says a new study that could help in the search for a
solution to the obesity epidemic.
Synergy Flavors has acquired New York-based Vanlab Corporation in a
move designed to strengthen the company's overall product mix
across sweet and savory flavours.
Vitiva is introducing a new variant of its Inolens rosemary extract
aimed at boosting stability of carotenoids and other natural
colourings, without the need for synthetic preservatives.
Quest International, the flavour firm recently acquired by
Givaudan, has launched a new range of fruit flavours based on
components that 'precisely replicate the flavours of real fruit at
various stages of ripeness'.
The potential of the brain health nutrition market is only starting
to be realised, and Nestlé underlined its intentions yesterday to
get a head start on the competition with the signing of an
agreement with the Swiss Federal Institute...
Frutarom has released another strong set of financial results for
3Q, gathering greater clout in the natural ingredients sector
through strategic acquisitions, launches and licenses.
LycoRed is bolstering its UK premix capabilities with a new lipid
formulation facility at its plant in Kent that will extend its
scope from powder blends for cereals to infant formula and other
oil based products.
New measures adopted by the European Commission designed to
streamline the approval of additives, colors, flavorings and
enzymes, could result in longer approval procedures for US
exporters, with some presently approved ingredients...
PLThomas is set to offer LycoRed's natural colorant line to food
and beverage companies throughout the United States, Canada and
Mexico, in an exclusive deal that expands the distrutors reach with
the natural red antioxidant...
Leading ingredients firm Cargill has developed a number of whole
grain, low fat tortilla prototypes in an effort to capture a slice
of the growing US market for the healthy bread alternative.
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
UK firm Create Flavours has developed an innovative method that it
claims is capable of recreating more accurately the original
flavour of strawberries.
Encapsulating vanillin in beta-cyclodextrin could improve the water
solubility of the compound, as well as offering protection against
oxidative degradation, suggests research from Greece.
French wine authorities have laid down plans to ban the
controversial use of wood chips in higher quality appellation
controllee wine, after the practice was approved by the European
Commission.
International Flavours and Fragrances (IFF) is to separate its
business into two different units in a bid to better reflect its
flavour and fragrance operations.
International Flavors and Fragrances (IFF) is to separate its
business into two different units in a bid to better reflect its
flavor and fragrance operations, the company announced yesterday.
Flavor firm Senomyx has entered into a second research and
commercialization agreement with Japanese food and pharma group
Ajinomoto, a move designed to further the companies' development of
natural flavor ingredients.
Flavors company Sensient Technologies has reported a third
consecutive quarter of strong sales growth on the back of good
demand and price increases for its products.
Givaudan claims to have continued its good sales growth momentum
despite strong comparables in the third quarter and the ongoing
streamlining of commodity ingredients.
As consumers seek increased value and experience from food and beverages, the industry relies on research to predict category trends. Studying trends that...