The encapsulation of flavor and aroma compounds with starches of different amylose content could help to boost the flavor profile of foods, and may be of use in controlling the release of flavors and aromas in the mouth, say researchers.
Synergy has expanded its US flavors empire with the acquisition of beverage flavors expert Sethness-Greenleaf less than three weeks after snapping up natural extracts specialist Sensus, almost doubling the size of its US business overnight.
Kerry’s acquisition of Cargill’s flavour systems for €168m ($230m) is by no means transformational but will boost the Irish ingredient firm’s beverages and dairy flavours portfolio, claims an analyst.
A new report shows enzymes, acidulants and hydrocolloids are the best performers in terms of global food and drink additive growth but preservatives and sweeteners are suffering due to the industry migration from artificial ingredients.
Adventurous, bold flavors in sauces and condiments are driving new consumer taste discoveries, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Kerry Group has confirmed it is in exclusive talks to buy the flavours arm of US food giant Cargill, which “may, or may not result in the sale of the business.”
Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.
Stevia player PureCircle, has agreed a multi-year global distribution agreement with Firmenich to accelerate commercialization of the company’s new natural flavor, NSF-02.
Kikkoman Sales USA introduced a new low-sodium soy sauce at IFT in New Orleans this week, intended to enhance flavor and allow sodium reduction of up to 50 percent in chilled and frozen meals.
Bell Flavors and Fragrances has acquired an 85,000 square foot warehouse adjacent to its corporate headquarters in Northbrook, Illinois, which it says is logistically well-placed for long-term business expansion.
Reformulation is not the only route to healthier foods and beverages, as manufacturers increasingly are seeking to build healthy products from the ground up, according to a research chef at IFF.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
A new market research technique could help product developers and marketers discover the amount people will pay for specific food attributes, according to a presentation at the Research Chefs Association conference.
Biotechnology company Allylix plans to bring six more flavours and fragrances to market over the next year following the recent launch of its grapefruit and orange products.
Consumers are not as adventurous when it comes to flavors as most food product developers would like to think, according to Kim Holman, director of marketing at Wixon.
Flavors can evoke specific feelings when introduced in a conditioned environment, and this may influence how consumers like them, suggests new research.
Food manufacturers are increasingly looking to boost the taste of their products with mouth-filling umami-type flavors as they reduce sodium in their products, according to Bell Flavors and Fragrances.
Wacky food products are nothing new - take Heinz’ launch in 2000 of green tomato ketchup - but the recent development of flavour-changing chewing gum still leaves the question: which trends will stick?
Newly launched Baobab Foods of Seattle is hoping to drive sales of baobab in the United States, through an exclusive distribution deal with South African baobab supplier Afriplex, the company has said.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
US Pharmacopeia (USP) has said it is seeking comments on its latest standards for inclusion in the Food Chemicals Codex (FCC), including a new method for determining the bio-based content of natural ingredients.
Frito-Lay North America has unveiled plans to have approximately 50 per cent of its product portfolio made with all natural ingredients, including three of its biggest brands.
Pinova Holdings Inc. has bought the flavors and fragrances business of the chemicals, refining and plastics company LyondellBasell, in a transaction that closed on Wednesday.
Optimising product reformulation for flavour intensity and release times may be achievable through the testing of exhaled aroma compounds, according to a new study.
ConAgra Foods has appointed Mark A. Duffy as vice president and general manager of Spicetec Flavors & Seasoning – formerly the flavors and seasonings division of Gilroy Foods & Flavors, which ConAgra Foods sold in July.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
Synergy has launched a range of new flavours which it claims will “tackle the flavouring challenges” in drinks posed by whey protein and natural sweetener stevia-sweetened beverages.
Although the food and drink flavouring market in Southeast Asia is “growing enormously”, consumer tastes are still cost-driven and traditional, according to top flavour producer IFF.
Italian researchers have optimised the extraction of the mushroom flavor compound 1-octen-3-ol from a flower, highlighting the potential of a natural alternative.
ConAgra has launched its flavors and seasonings business under a new brand name, following the sale of its Gilroy Foods and Flavors dehydrated vegetable business to Olam International last month.
Sensus is expanding its flavor extraction capabilities and investing in new equipment so it can offer new services to customers, including the purchase of $3m of new processing equipment.
Americans are becoming increasingly interested in the food that's prepared in their own neighborhood - and as their palates become more sophisticated, flavor companies are responding with authentically local flavors.
French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.
Two more products have been recalled due to the possibility that they may contain salmonella-tainted hydrolyzed vegetable protein (HVP) from Basic Food Flavors – but fears of a large-scale recall have proved unfounded.
Senomyx revenues increased 120 percent in the first quarter of 2010 compared to the same period last year, as three of its major collaborators simultaneously launched products using Senomyx ingredients.
UK-based Alexander Foods has partnered with Canadian distributor Nealanders to provide its SaltRite salt replacement product to Canadian and US food manufacturers, the company has said.
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
Basic Food Flavors, the company behind the ongoing HVP recall, has broken its media silence, denying allegations that the company knew its products contained salmonella but distributed them anyway.
Flavour complexity, artisanship and nostalgia are the overarching consumer trends driving innovation shifts in the US confectionery market, claims an industry overview.
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
Basic Food Flavors knew its hydrolyzed vegetable protein (HVP) was contaminated with salmonella but continued to ship the product for a month before recalling it, according to an FDA report.
The Canadian Food Inspection Agency has recalled products manufactured in Canada, after it emerged they contained recalled hydrolyzed vegetable protein from a salmonella-tainted facility in the US.
A large-scale product recall is likely following discovery of salmonella in hydrolyzed vegetable protein (HVP), a flavor enhancer ubiquitous in processed foods, the FDA has said.
