Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
Symrise has finalized its acquisition of Chr Hansen's flavorings
business in a move that will bring the company broader market
coverage in the US as well as a more diverse ingredients portfolio.
Demand for nature-identical flavours in Central and Eastern Europe
(CEE) remains strong, as lower prices override the Western clamour
for all-things natural and organic, say exhibitors at FiCEE.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Frutarom is launching new premium fruit, vegetable and herb
preparations made with a unique process, which is said to retain
their natural characteristics and reduce the need for additives.
Denmark's Chr. Hansen is to sell of its US-based flavor activities
to Germany's Symrise group in order to focus more on its higher
added-value operations.
More accurate intake data is required for a number of flavouring
substances, says the European Food Safety Authority, as the
standard model for estimating consumption levels was found to be
inconsistent with information provided by...
Progress in novel foods, with particular focus on the health and
wellness trend, is fuelling Givaudan's R&D programme, into
which it reinvests 10 per cent of its annual sales.
A debate on flavourings has erupted over a report from a consumer
pressure group that claims fruit flavourings mislead consumers into
believing they contain actual fruit extract.
The Food and Drug Administration is considering whether to remove
salt from the list of foods it categorizes as "generally recognized
as safe" (GRAS), but taking salt out of food is not as easy as it
might seem, ingredients...
The release of aroma from a starch-containing food is dictated by
interactions of the volatile compound with the carbohydrate,
suggests new research from France.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
Flavour compounds with a low solubility may form complexes with
high-amylose maize starch, offering innovative encapsulation and
cost-saving benefits, says a new study.
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
Research and development is crucial for continued success in the
Brazilian flavors market, to meet the challenge of imitating
natural tastes, according to a new report.
Ulrick & Short has developed an additive-free phosphate
replacer to maintain moisture in sausages in response to increasing
pressures for food manufacturers to provide clean label products.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
Naturex has acquired US-based natural flavour ingredients firm
Chart Corporation, reaffirming the French company's strong position
in the global plant extracts market.
Consumer tastes are polarised along two trends: exotic flavours,
and retro flavours that conjure up memories of the good old days,
according to a new report from Datamonitor.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
Fine chemicals firm Allylix is to get more than $3m worth of
investment by a team of companies including Tate & Lyle
Ventures to produce cost effective plant extracts called terpenes.
Fine chemicals firm Allylix is to get more than $3m worth of
investment by a team of companies including Tate & Lyle
Ventures to produce cost effective plant extracts called terpenes.
UK flavourings company Create Flavours is restructuring its
business to incorporate a division dedicated to the production of
natural flavours, adapting to the growing trend for clean-label
ingredients.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Flavours manufacturer Mastertaste has announced the launch of a new
flavour line focused on improving the taste of soya products in
response to increasing consumer demand for the dairy alternative.
Danisco has today spoken for the first time about the benefits it
expects its new partnership with Firmenich to bring to customers,
and its impact on innovation in the field of taste and texture.
Fresh from its acquisition of Danisco's flavours unit, Firmenich
has uncovered details on its partnership with the ingredients firm
to research taste and texture interactions.
Mastertaste is aiming to tap two key trends for food formulation
with it new range of Active Botanicals: natural flavours and
perceived health benefits.
Chr Hansen is expanding its flavour production centre in Denmark to
enhance its product range, efficiency and service to customers and
strengthen its position in the dairy flavourings market in Europe.
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.
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.
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.
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.
The trend towards reducing the fat content in food products is
contributing to growth in the emulsifiers market, as R&D
produces new ingredients that can help healthier products taste as
good as the original full fat versions.
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.
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.
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...
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).