Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
What will the next flavour trends be, where does inspiration come from and how can you make sure a trend has some sticking power? FoodNavigator met up with Mintel at IFT to find out.
Consumers and industry have embraced the mid-calorie concept in drinks and are starting to look at its relevance in other product categories, according to stevia supplier PureCircle.
Some people may perceive sweet tastes as weaker than others – perhaps leading them to add more sugar or sweetener to gain the same level of sweetness, new research suggests.
The water crisis affecting the food industry is set to get worse – but food companies are finding ways to overcome it, say experts.
Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organisation Mintel.
Naturex has developed a water-soluble, non-migrating red colour that is carmine-free – responding both to customer demands for two-layered colour solutions in dairy and consumer demands for clean label.
Asian consumers are fuelling demand for clean labels and natural colourings - and will bolster a trend that has been dominated by western Europeans until now, a 5000-strong global survey has found.
Chr Hansen has turned in ‘an encouraging performance’ for Q3 2015 with revenues rising 9% for the first nine months in 2014/2015.
‘Clean label’ is no longer a niche trend – it is now standard across the food industry, according to a report from Innova Market Insights.
Manufacturers should be wary of using pictures to depict artificial flavourings, warn food lawyers as a German court ruling sets a new precedent for misleading marketing.
Danish ingredients firm Chr Hansen claims it has produced carmine through fermentation, meaning a cheaper, vegetarian, halal and kosher version of the natural red colouring could be just a few years from commercial use.
Giving people money to encourage healthier lifestyles only works in the longer term when designed to stop negative behaviour rather than promote positive choices, suggests research from the London School of Economics and Political Science (LSE).
Israeli ingredients firm Frutarom has acquired New Zealand-based fruit ingredients company Taura Natural Ingredients Holding Ltd for about US$70m, the company has said.
UK-based researchers are seeking industry collaboration and inspiration for work creating electrospun nanofibres that could provide improved products and ingredient delivery systems for foods.
The European Parliament’s Legal Affairs committee has voted to reject amendments to the EU Nutrition and Health Claims Regulation, which would have seen nutrient profiles abandoned.
A European Council committee has rejected a proposal that would have allowed the European Parliament the right to veto novel foods approvals – saying this would contradict the law’s purpose to simplify authorisation.
A proprietary carrier particle can reduce sugar content and calories by more than 50% – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.
At a time when consumer demand for natural ingredients is growing rapidly, researchers suggest that that the use of enzyme technologies to produce the natural taste enhancer divanillin may hold promise.
Clean label has been a major trend in the food industry for the past decade. But today’s consumers are looking for more. They want to...
Oximacro® is a cranberry powder and liquid extract with the highest content of Proanthocyanidins (PACs, 36%)...
Consumers around the world are becoming more aware of the relationship between food and overall health and wellness. Macro-trends such...