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Flavours and colours

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Porous starch has flavour delivery potential

Sponge-like porous starch could offer flavour delivery potential on an industrial scale, say researchers.

Sensient’s ultra-purified natural colours target flavour off-notes

Sensient Colors has developed new purification technologies that it says eliminate undesirable flavours and odours in a range of natural colours.

Clear guidelines needed on potassium-based salt replacers, says CASH chair

The UK’s Department of Health should establish clear guidelines on potassium-based salt replacers and back down from its current recommendation for a complete ban, according to CASH (Consensus Action on Salt and Health) chair Graham MacGregor.

Salt reduction not a priority for UK consumers, finds LoSalt survey

UK consumers prioritise reducing fat and sugar intake ahead of salt, according to a consumer survey conducted by Klinge Foods, the producer of LoSalt.

How important is saltiness when reducing salt?

Many different approaches have been taken to reducing salt, from mineral-based salt replacers to gradual reduction to alter consumer preference – but some ignore salty flavour altogether.

Can seaweed become the ultimate salt replacer – and why hasn't it yet?

Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?

Mandatory salt reduction could save more in healthcare costs: Study

Mandatory salt reduction may save more in healthcare costs than the current voluntary system, say the authors of a study published in Value in Health.

Myth busting? High salt intake may not increase thirst

It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?

Synthetic biology pioneers team up to create 'powerhouse in yeast fermentation technologies'

Evolva to expand microbial fermentation empire with acquisition of Allylix

Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.

Can chlorella crunch into food? Allma launches microalgae crispy snacks

Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.

Are salt reduction efforts reflected in heart health?

Salt reduction efforts around the world are making progress – but how has lower salt consumption affected health?

Givaudan triples Dubai office: ‘It creates an amazing buzz’

Swiss flavour manufacturer Givaudan is tripling the size of its Dubai office, and adding technical staff to offer its full line of services locally.

Green tea may lower blood pressure - but only for non-smokers

Green tea, but not black tea, may lower blood pressure, but this effect is cancelled out by smoking, according to a five-year study in China.

‘Healthy’ children’s juices and smoothies slammed for high sugar content

Fruit juices and smoothies touted as healthy for children contain high amounts of sugar and should not count towards fruit and vegetable intakes, says UK-based campaign group Action on Sugar.

Innova predicts top ten food trends for 2015

Innova says that transparency in labelling, new protein sources and a focus on texture are among the top trends to look out for next year.

Older consumers are not traditionalists when it comes to food: AZTI

Over half (53%) of elderly consumers are happy to try new foods, according to a study from the Spanish food research technology centre AZTI-Tecnalia.

Financials

Nutrition profits jump 23% in mixed DuPont Q3 results

DuPont is reaping the benefit of its €5bn 2011 acquisition of Danish probiotics and enzymes giant Danisco, with its nutrition and health division showing 23% profit growth in a “sluggish” world market.

EFSA reassesses European curcumin exposure levels

The European Food Safety Authority (EFSA) has reassessed exposure to curcumin and found consumption is lower than previously thought – although some children consume close to the acceptable daily intake (ADI).

‘We want to democratise spirulina’, says blue water start-up

Start-up firm Springwave says it wants to bring spirulina to the masses with its blue bottled water.

Challenges remain for salt reduction: Expert forum

The UK’s salt reduction programme has been hugely successful – but it has challenges ahead, according to experts speaking at FoodNavigator’s Salt Reduction Forum last week.

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