Wild Flavors International welcomes COO
Wild Flavors International has appointed Cosimo Trimigliozzi as COO to develop an organisational plan for accelerated growth.
Archives for March 16, 2011
Cargill unveils holistic sweetness-flavour-texture approach to reduced calorie beverages
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Opportunities in rising US tea consumption
Tea is the most popular beverage worldwide after water but only ranks seventh in the United States, presenting a huge opportunity for beverage manufacturers, according to founder and president of World Tea Media George Jage.
Government funding will speed take-up of acrylamide technology, firm
Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialisation potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer.
Study sheds light on consumer food safety behaviors
Food safety messages need to be clear and targeted to drive the behavior of consumers, who are generally not confident in the safety of the US food supply, according to a new study.
Sensient Colors develops natural pearlescent pigment range
Sensient Colors has developed a new natural pearlescent pigment range for use in foods including cereals, confectionery, frosting and gelatin desserts, the company said.