The effects of sweeteners on general health may be widely studied, says Michelle Knott, but more research into their effect on weight is needed
Success in emerging markets has helped fragrance and flavours giant Symrise to a 9% rise in earnings in the first half of the year, as the company begins to integrate Diana Group in to its business.
A new sensory 'network of excellence' has been set up in Ireland in order to address the needs and gaps documented by the food industry in relation to sensory science.
Cereal Partner UK's advert for Honey Nut Shredded Wheat is misleading in its use of a 'no added sugar' claim meant for its Shredded Wheat Original counterpart, the UK’s Advertising Standards Agency (ASA) has ruled.
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
Merck has entered in to an agreement with Azelis for the distribution of its Candurin pearl effect pigments in Benelux.
26-year food ingredients veteran Olivier Rigaud is the new CEO of French herbal extracts leader Naturex, moving from tate & Lyle, where he has been the chair of Specialty Food Ingredients since 2010.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
Current industry uses of food additive Sunset Yellow FCF (E 110) are not a safety concern, according to the European Food Safety Authority (EFSA), which has upped the acceptable daily intake for the color.
Can new research in to the genetic basis of taste could help manufacturers and policy makers better understand consumer choices, purchase behaviour and even the later risk of obesity and disease.
Ingredients company DSM has launched a new enzyme for industrial berry juice production, alongside a report showing the environmental, quality and cost benefits of using enzymes.
While foods contain many thousands of volatile chemicals, only around 230 of them play a role in how we perceive the odour of a food, say researchers.
Archer Daniels Midland CEO Patricia Woertz insists that WILD Flavors' beverage and taste expertise complement her firm’s expertise in food ingredients and know-how in texture, function and nutrition.
Archer Daniels Midland (ADM) will buy WILD Flavors for €2.3bn citing fast-growing demand for natural food and beverage flavors and ingredients as the rationale.
Steviol glycosides produced through fermentation will be cost-effective, high purity, and sustainable, but they are about 18 months away, says DSM Food Specialties as it announces its new sweetener platform at the IFT Expo.
An increasing demand for low-fat yoghurt and reduced-salt cheese will lift its sales this year, according to Chr. Hansen, as the firm reports a 10% rise in revenue its Q3 results.
Taura Natural Ingredients is teaming up with France-based Phoenix Ingredients for European distribution of its Gourmet Series fruit line.
German scientists have developed a technique to produce the low calorie sweetener erythritol from straw using a new genetically modified fungus.
Givaudan claims to have recreated the authentic depth-of-flavour associated with slow cooking in a flavour solution.