Blue Pacific Flavors has said it is focusing on traditional, authentic berry flavors as consumers have become more aware of ‘superfruits’ and their associated health benefits.
Wild has developed a new line of flavours for baked goods that are said to be more stable than is usual and have a more intense fruity flavour and aroma.
Boosting children’s fruit and vegetable consumption is emerging as a top trend for food manufacturers launching new products for children, according to a Mintel trend insight review.
Old lab rats fed a diet supplemented with a compound from berries and grapes called pterostilbene performed better in mental challenges than their un-supplemented counterparts, says a new study.
A flavor company has launched three new products combining pomegranate separately with mint, lemoncello and balsamic vinaigrette to give an added boost to the superfruit, which has now become mainstream.
The market for processed or value-added Asian vegetables has tremendous potential in the US where such products could become commonplace on shop shelves, according to an academic.
A new tomato and mango flavor for beverages and smoothies has been launched by GSB Flavor Creators which said it is looking to combine unusual flavors for different end uses.
Sweet and savory ingredients are being blended together to create
one flavor that caters for a more adventurous consumer, according
to Bell Flavors & Fragrances.
Mango, banana, and pumpkin have all been mentioned as alternative
pectin sources - but are they industrially viable? In the final
part of an in-depth special series, FoodNavigator examines the
potential of alternative sources of pectin...
Fermenting the fruit juice of prickly pear Opuntia stricta
could produce concentrated betalains for use as food colouring,
according to new research from Spain.
Flavor ingredients supplier Treatt has added Apricot 9853 to its
Treattarome soft fruit flavor line and says the new ingredient
could make headway in a flavor category that has not been commonly
used in North America.
Growing regular tomatoes in a mulch of hairy vetch activates the
same flavour and nutrition-boosting genes and metabolic pathways as
in transgenic tomatoes, report ARS scientists.
Two dried fruit specialists have joined forces to create Shoreline
Fruit, a new company positioned to benefit from growth in
fruit-derived ingredients, and to offer security of supply from
farm right through to finished products.
The identification of a gene that controls the shape of tomatoes
provides new insights into the mechanisms of plant development,
offering future opportunities for altering the size and shape of
fruits.
A computer model has been developed to improve the long-term
storage of fleshy fruit under controlled atmospheres, according to
a report published by researchers at the Catholic University of
Leuven in Belgium.
Doehler is stepping up its presence within both the sourcing and
processing of citrus fruits via a Brazilian investment designed to
meet changing needs of beverage manufacturers.
Extracts from apples may reduce the formation of heterocyclic
amines (HAs) in foods, especially processed meats, suggests a new
joint Chinese-American study.
Ingredient innovators looking for inspiration from exotic fruits
may be able to cash in on an Agricultural Research Service project
which is looking into ways to bring even more tropical fruits to
the US.
Pork belly, watermelon and goji are amongst some of the more
unusual soup flavours predicted to be popular in 2008, according to
Campbell's Kitchen and Swanson Broth.
UK snack and cereal makers have a new source of juice-infused dried
fruits, as Polish ingredients firm Frubella has signed a deal with
JO Sims to take its range into the high-potential market.
Flavor firm Wild says it has developed new ways to help US
manufacturers boost the fruit and vegetable content of their
products, while keeping these tasty and fun to eat.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Herb and fruit infused beers are set to become a major growth
category for brewers facing dwindling sales of ale, according to
the manufacturer of a new range of natural flavours.
Flavour industry innovators are seeking inspiration from ever more
exotic superfruits like lula and camu camu, in a bid to both
harness their healthy reputation and present new offerings to
counter consumers' organoleptic boredom.
Following the Southampton study that cast safety suspicions over
certain artificial colourings, ingredients firms are redoubling
their development and communication efforts to highlight
alternatives from other sources.
A snack bar which can stay moist and chewy for up to 24 months
without the need for artificial preservatives has been developed by
scientists in California.
The gross profit of US frozen fruit and vegetable manufacturers is
10 percent higher than other companies in the manufacturing sector,
according to report that examines the sector's business.
The use of pitaya as a source of red colours for foods is in its
infancy, but the potential of these fruits to offer alternatives to
re beet is growing, say the German scientists working on bringing
the pigments from the lab bench...
SunOpta has further expanded its fruit supply chain, announcing
today that it has completed the acquisition of another South
American fruit processor, together with its North American
distributor.
Danisco is making the most of the superfruit trend - and may even
help perpetuate it - by developing a new acai berry flavour for use
in dairy, ice cream, beverage and confectionery
products.
Over half of the most heavily advertised children's food and
beverage products that clearly feature fruit on their packaging
contain no fruit at all, according to a study released last week.
Danish ingredients giant Danisco has launched a new range of
flavourings designed for yoghurt candies - allowing confectioners
to give boiled sweets a healthier image.
Innovation in fruit products has topped Datamonitor's list of most
original new product introductions last year, revealing an emerging
attempt to promote fruit consumption through fun.
A new research project into strawberry wilt disease could have
important repercussions for a fruit that remains the most popular
flavour in numerous food and drink categories.
British supermarkets are reporting that sales of berries have been
strong this year hitting £204m (€304m) despite adverse weather
conditions, due to consumer health trends.
Quest International, the flavour firm recently acquired by
Givaudan, has launched a new range of fruit flavours based on
components that 'precisely replicate the flavours of real fruit at
various stages of ripeness'.
Research groups around the world are working on breeding truly
purple tomatoes, packed full of anthocyanins, and reports suggest
that such a finished fruit may only be a few years away.
International food giant Mitsui has signed an exclusive
distribution agreement with a Chinese apple and pear concentrate
processor, the next step in a move designed to strengthen its newly
created ingredients division.
HortResearch has developed an antioxidant-rich red-fleshed apple
that promises to lend to a wide variety of applications in
functional beverages, as well as novel marketing potential for
formulators.
DSM has launched a new clarification pectinase for the apple and
pear juice industry, which it claims promises a faster and more
complete soluble pectin breakdown.
Minimal processing of fruit - cutting, packaging and chilling -
does not affect the nutritional content even after nine days, says
an international study that could promote healthy eating on a
limited time-scale.
DSM Food Specialties has launched a new pectinase for red berry
processing, which it claims will help manufacturers achieve higher
juice yields and stable colour when processing acid red berries.
