The Coca-Cola Company has announced a collaboration with Chromocell Corporation on flavor innovation research, targeting sweetness enhancers, natural sweeteners and other flavor ingredients.
Senomyx has expanded its collaboration with Firmenich to include the discovery, development and commercialization of natural sweetness enhancers to work with sucrose, fructose and stevia, the company has said.
High commodity prices are driving demand amongst food companies to reformulate products for the sake of affordability, according to International Flavours & Fragrances (IFF)
California-based flavor ingredients firm Senomyx has narrowed its net loss in Q3 as it made major advances with its bitter blocker and sweetness enhancer programs, the company said on Thursday.
Redpoint Bio and International Flavors and Fragrances (IFF) have achieved FEMA GRAS status for their Reb C sweetness enhancer, allowing it to be used in a variety of applications in the United States and elsewhere.
Senomyx has expanded its collaborative agreement with Firmenich for the commercial development of sweet enhancers to include its S6973 sucrose enhancer in certain beverages, the company has said.
The Streamlined Sales Tax Governing Board has requested comments on a proposed definition of candy for tax purposes, which excludes confectionery that requires refrigeration or contains flour.
A National Advertising Review Board panel has recommended that Heartland Sweeteners should stop advertising its Ideal-brand sweetener as ‘more than 99 percent natural’, saying the statement could mislead consumers.
California-based flavor firm Senomyx has entered into a four-year partnership with PepsiCo in order to develop sweetness enhancers and natural high-intensity sweeteners for new PepsiCo products.
California-based flavor firm Senomyx has reported a 91 percent increase in revenue for the second quarter of 2010 compared to a year earlier, boosted by sweetness enhancer R&D and further commercialization of its flavor ingredients.
People do not compensate with extra calories after consuming foods and drinks sweetened with zero-calorie sweeteners, suggests a new study published in the journal Appetite.
In an interview with FoodNavigator-USA.com, Dr. Luke Zhang explains why he thinks the future looks sweet for stevia - and for his company, GLG Life Tech, one of the world's major stevia suppliers.
California-based flavor firm Senomyx has signed a letter agreement with PepsiCo to negotiate a deal for the development and commercialization of new sweet taste technology, Senomyx said on Thursday.
Uneven distribution of sugar in a food may allow formulators to reduce the sugar content of foods without detrimentally affecting the sweetness of the finished product, Dutch researchers report.
Consumption of sucralose and sucralose-sweetened products does not affect gut hormones linked to hunger, or detrimentally affect blood sugar levels, says a new study from Australia.
The US Department of Agriculture (USDA) has said it will increase sugar quotas by 200,000 short tons in order to relieve supply pressure, but candy makers are still calling for more.
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.
Formulating cookies with erythritol may allow for partial replacement of sugar without the consumer tasting a difference, says new research from Taiwan.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
BioVittoria has received an FDA letter of no objection that its fruit-derived zero-calorie Fruit-Sweetness sweetener is GRAS (generally recognized as safe), the company said on Monday.
Firmenich intends to proceed with the commercial development of a Senomyx sweetness enhancer, which could reduce sucrose content by up to 50 percent without reducing perceived sweetness, Senomyx has said.
Bran cereal with unsweetened raisins does not increase the levels of acid in dental plaque than bran flakes alone, which may put paid to the commonly held perception that raisins are acidogenic, claims a new US study.
Stevia could help ready-to-eat cereal manufacturers reduce the sugar content in their products without affecting taste, according to stevia-derived sweetener manufacturer PureCircle.
Imperial Sugar is still feeling the financial impact of the explosion at its Port Wentworth, Georgia refinery nearly two years ago, as it reported a $23.8m loss for fiscal 2009.
The strong trend toward natural products is unlikely to encroach significantly on the market for artificial sweeteners, according to sucralose manufacturer JK Sucralose.
Senomyx has received notification from the Flavor and Extract Manufacturers Association (FEMA) that its new sucrose enhancing flavor ingredient is GRAS (generally recognized as safe).
The Center for Consumer Freedom (CCF) has launched a new advertising campaign in an effort to dispel consumer misconceptions about high fructose corn syrup (HFCS).
The USDA has set sugar import quotas at the minimum level required under World Trade Organization (WTO) agreements, despite pleas from industry to increase quotas in an effort to pull down prices.
The Corn Refiners Association has said it is very pleased that Dr Barry Popkin has revoked an earlier theory about high fructose corn syrup’s link to obesity – but how much can industry do to mend its reputation?
A Wisconsin-based company claims it has developed a method to significantly reduce cranberry acidity without using chemicals or additives, which could lead to low- and no-sugar cranberry products.
Virginia Dare has become the latest company to make a move in the competitive stevia market, launching a range of flavors to mask bitter, astringent notes.
Sugar politics means high prices are a bitter pill for US and Indian sweet food and beverage makers; while the European industry is sitting pretty on the back of the recent sugar reforms.
Researchers claim to have discovered a particular gene variant that could affect sweetness perception among different ethnic groups, raising the possibility of more targeted flavor profiling of foods.
Redpoint Bio has identified a new sweetness enhancer that could address the same market needs as new natural sweeteners launching to market at the moment.
Fanta Orange is the latest beverage to be reformulated with 100 percent natural flavors in the US, catching the wave of consumers who have become increasingly skeptical of artificial ingredients.
Increased reformulation towards healthier products has led to the development of a sweetness enhancer from Comax Flavors to reduce calories from sweeteners without compromising flavor.
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.
Reb A supplier PureCircle has joined with Firmenich in an exclusive global collaboration which aims to provide a formula for applications using the stevia-derived sweetener, not just the ingredient.
The rebuilding of Imperial Sugar’s Port Wentworth refinery following an explosion in February is expected to total $200m-$220m, taking its toll on the company’s full year results, despite stronger sugar prices.
The CEO of US firm Natur Research Ingredients, Loren Miles, is to promote the benefits of its Cweet Natural Intense Sweetener to the European market as it awaits regulatory approval.
Syngenta is developing new technology which it says will dramatically improve the cost efficiency of sugar cane planting by growing it from smaller cane segments that are less labor intensive.
A new range of natural sweetness enhancers have been introduced to try and recreate the syrupy mouth feel that comes with sugar but tends to be lost in low-calorie products.
Driven by consumer demand, formulators are cutting the sugar and salt content from a host of products for kids, but a recent cross-nation report that honed in on breakfast cereals for children suggests more work is required, particularly in the US.
