Purac has become the latest company to release a natural flavor masker to help drinks makers deal with the reported bitter or licorice-like aftertaste sometimes experienced with stevia sweeteners.
Microemulsions containing mint oil may protect the flavour compounds from degradation and extend the use of mint oil in foods, suggests a joint Sino-American study.
Increasing consumer interest in healthy eating ideals is the driver behind US confectionery maker Necco’s switch to natural colours and flavourings for its wafer candy.
Bell Flavors & Fragrances claims to have developed ‘the next big flavor’ with an exclusive license agreement for Peppadew, the sweet and spicy South African pepper.
Lallemand Bio-Ingredients said on Wednesday that it has completed its acquisition of the Wisconsin-based Lake States Yeast Company, in a move which marks its first entry into inactivated torula yeast.
Kerry Group has opened a $50m innovation and technical center in Beloit, Wisconsin to respond to its customers’ continued demand for innovative products.
International Flavors and Fragrances (IFF) has released a new range of “natural and authentic” beef flavors which it says responds to consumer demand for natural ingredients.
Carbery-owned Synergy is re-launching its Saporesse range of yeast extracts in the US, bringing more of its ingredients under the brand so manufacturers can see what formulation tools are available to them.
Frutarom is demonstrating the fruits of its latest acquisition by showcasing a range of functional beverage prototypes at the institute of Food Technologists (IFT) trade show in Anaheim, California.
Diana Naturals has developed a new vegetable concentrate blend which it says can reduce sodium and enhance flavor in savory applications, including soups, sauces and seasonings.
Sensient Flavors has added its flavor masking technology to the raft of products that companies are offering to deal with potential off-notes associated with stevia-derived sweeteners.
Reducing the salt content of low-fat cheese has a greater impact on the flavour than similar reductions from high fat cheese, suggests new research from France.
Ongoing development of a range of emulsions designed to protect precooked frozen foods in storage is increasingly focused on taste quality and reducing fat content, according to the ingredients’ manufacturer.
Growing concern in the US over health conditions such as obesity and fears regarding production costs have led to the development of a new ingredient its manufacturer claims can reduce sugar requirements without affecting taste.
Kalsec has expanded its natural antioxidant range with what it claims is a near-tasteless and odorless rosemary extract designed to target new applications including edible and frying oils, baked goods and snacks.
Bell Flavors and Fragrances has introduced a new sodium-reducing flavor technology for use in meats, snacks, condiments and soups, which it claims mimics the flavor of salt without its negative health impacts.
Food manufacturers need to better understand consumer tactics for dealing with the economic crisis and employ palatable strategies to answer to a fresh set of values, according to a report from Packaged Facts.
McCormick is attributing good results in its industrial ingredients business for 2008 to a strong year with strategic food manufacturers, and a position at the intersection between taste, health and natural ingredients.
GSB Flavor Creators is leveraging the popularity of green tea with three new flavour blend that marry it up with fruity notes – pomegranate, hibiscus and watermelon.
Fermented citrus pulp could be a new source of natural flavorings for the food industry, according to a new study from India, both making use of a waste product and catering to growing desire for natural foods.
Gilroy Foods & Flavors has added its voice to the many that are forecasting South American flavored snacks to be the next big trend for the year ahead.
The market research organization The Hartman Group has released a list of products dubbed the 'hall of fame and shame' which could offer food and beverage manufacturers insight into new flavor combinations.
GSB Flavor Creators continues to tap into the trend for more adventurous flavor combinations with the launch of three new pairs of ‘shuffled flavors’ for the Christmas holidays.
Freshness, portion control and convenience are driving opportunities for frozen entrée manufacturers as freezer food sheds its over-processed and drab image, a new report said.
The new alliance between Symrise and First Choice Ingredients reflects the flavor company’s strategic march into the US dairy market as it positions itself at the heart of America's dairyland for raw material sourcing.
Frutarom said it is looking beyond fruit in the US flavored water market and trying to offer added complexity to customers with an eye on healthy and functional ingredients.
Comax Flavors has entered an agreement with Food Specialties combining their expertise in flavor and ice cream ingredients to create new products with a particular focus on the growing Asian market.
Persimmon and Masala are among the flavor trends that Mintel has named in its new forecast for 2009, which focuses on exotic fruits and ethnic influences.
Competing claims by food companies over the removal of MSG from their products are a marketing gimmick which will simply confuse customers and make them think that a perfectly safe product poses a health risk, according to the USA’s Glutamate Association...
With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.
A new development in natural raspberry flavors can match a number of the fruit’s unique taste characteristics amidst growing demands for the product in food and drinks, says its manufacturer.
International Flavors & Fragrances says it has developed a new range of flavors that are said to capture the simple taste of chicken without anything added.
Essential oils from the flowering aerial parts of a plant from the mint family are rich sources of a compound that has a mushroom aroma, according to new research from Italy.
Symrise has reported good sales growth in local currencies the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.
Cargill has introduced new flavor technology to capture consistent flavors in food and beverages which is said to be safer for food manufacturers to use than liquid alternatives.
Launches over the last month include natural flavours for
confectionery from Wild, an egg substitute from Advanced Food
Systems to help save costs, and a new natural emulsifier from
National Starch.
A flavor company says it has improved its pear and strawberry
products to give them a more natural fruit taste to meet the demand
in the US for natural foods and beverages.
Ingredients group Givaudan says it is making use of in-depth
knowledge on consumer preferences to drive innovation in the field
of vanilla ingredient supply and taste profiles.
Following substantial investment and global research, Givaudan has
developed an in-depth profile of wide ranging orange flavours and
identified key future trends to help customer innovation.
The European Food Safety Authority (EFSA) said rosemary extract is
safe for use as an antioxidant in food, expanding application
opportunities and increasing its natural appeal.
Synergy is introducing a new variant of its Saporesse lactic yeast
extract, which is said to extend salt reduction possibilities to a
broader range of food categories.