Nestle, the world's largest food company, has begun rolling out the
first commercial food products containing savory flavor ingredients
made by Senomyx.
Scientists in Germany have proposed the use of enzymes to obtain
ginger pastes with higher valuable ingredients retention, and offer
industry higher value products at lower costs.
Symrise has completed its new €1.8m extraction and distillation
plant in Germany, intended to help meet demand for natural
flavourings for beverages in the light of the health and wellness
trend.
Consolidation is no bad thing for flavours, says analyst, since
it allows large players to serve multinationals, spurs
R&D, and makes regulation compliance easier.
Danisco has cut a deal to sell its flavours division to Firmenich
that will let it focus resources on its bioingredients, texturants
and sweeteners competencies - while still keeping some interest in
flavours through a partnership...
Flavor manufacturers and flavored-food producers need to develop a
timely, effective response to identify and reduce cases of lung
disease in workers exposed to flavors such as diacetyl, said the
CDC in a report last week.
Solae and Senomyx have entered into a collaborative agreement for
the development of new flavor ingredients intended to enhance the
taste characteristics of soy proteins.
DSM Food Specialities is opening a new process flavour plant in
Xinghuo, China, which it says will expand its product range and
double capacity to make the Dutch company becomes the largest
process flavour maker in the world.
A Canadian maple syrup manufacturer is introducing a new line of
maple flakes, designed to add flavor, sweetness and texture to
products such as baked goods and cereal.
Encapsulation of peppermint essential oil as a model flavour in a
variety of modified starches is helping scientists fill in
knowledge gaps that could further enhance encapsulation of flavours
and aromas.
German fragrance and flavours group Symrise saw a strong increase
in sales and profits for its Flavours and Nutrition Division in
full year 2006, largely attributed to innovations like its 'and'
range of products.
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Leading US flavor and fragrance firm IFF has reported strong growth
in its fourth quarter and full year, indicating that the company
could be coming up for air after a tough year in 2005.
Incorporating ingredients that deliver the umami taste into food
products could be one way to enhance flavor and avoid the use of
artificial flavoring agents such as MSG, according to a recently
published paper.
Infusion of flavours into empty yeast cells improves stability and
flavour release, compared to traditional spray dry powders,
researchers form Firmenich have reported.
Ingredients manufacturer Blue California has introduced
micro-encapsulated essential oils in powder form for water soluble
applications, particularly suited for beverages.
Manufacturers will have another opportunity to reduce salt in their
products thanks to a new dairy-based ingredient from New Zealand
co-op Fonterra, which claims to replace salt and maintain flavour.
UK firm Create Flavours has developed an innovative method that it
claims is capable of recreating more accurately the original
flavour of strawberries.
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.
Scientists at Symrise have reported the potential of benzyl amides
as potential bitter-masking compounds for food and drink, research
that may lead to cheaper alternatives for food scientists and
formulators.
Another petition has been filed in recent weeks requesting
immediate action to protect popcorn factory workers from the
lung-disease causing butter flavour diacetyl.
Spices and seasonings are slowy gaining popularity in the US, as
once pernickety consumers are warming to the increased ethnic
diversity of foods and flavors, reveals a new report.
Quest has developed what it calls its '3-D approach' to snack
flavour development in order to offer customers greater flexibility
and identify key trends earlier.
Dutch ingredients firm DSM used the recent IFT trade show in
Orlando as a platform to launch its new natural-tasting yeast
extract ingredient on the US market.
The use of hydrolysed vegetable protein (HVP) ingredients is on the
rise, according to the Association Internationale de l'Industrie
des Bouillons et Potages (AIIBP).
Blue Pacific Flavors has entered into an exclusive partnership with
nano processing firm MicroFluides, a move the company says will
allow it to create new food solutions that combine the science of
taste receptor technology and nano...
International food giant Mitsui is to acquire fruit ingredient firm
Hartog, in a move designed to strengthen its newly created
ingredients division, it emerged last week.
A European supplier of organic flavour extracts has added a range
of new ingredients to its portfolio, designed to produce a cleaner
label and boost the profile of organic products in the eyes of
consumers.
Savoury ingredients supplier Synergy has developed three new sauce
bases that it claims can overcome the common quality and labelling
issues faced by traditional complete dry sauce bases.
Leading spice firm McCormick continues in its strategy to expand
its business into areas of strong growth potential, announcing last
week that it is to acquire an Asian food company.
Exter Aroma has launched a clean label bouillon flavour (HVP) based
on sunflower that offers food makers an allergen free, non-GM, 100
per cent vegan flavouring option.
Food companies face a growing chance of litigation from employees
over concerns about the industry's use of diacetyl and butter
flavorings, which have been linked to lung disease in workers.
Quest claims it has achieved its biggest flavour breakthrough in a
decade with ImpaQ, a solution designed to tackle food and beverage
taste issues linked with salt, fat and sugar.
Danisco has developed new technology that it claims can harmonise
flavours with other food ingredients and, for the first time, human
perceptions of flavour.