Barbecuing is sociable, fun and above all tasty – and increasingly consumers are open to experimenting, according to ingredients firm Frutarom, which aims to tap into the trend with a new range of marinades.
Stevia sweeteners derived from fermentation – without stevia plants – could be launched as early as 2016, according to Evolva Holding SA, the Swiss firm working on the technology with agri-giant Cargill.
High altitude cooking could help preserve foods’ flavour, aroma, colour, moisture and nutritional value, according to a new study from Nestlé researchers.
Should fat be recognised as one of our basic tastes, alongside sweet, sour, salty, bitter and umami? A new paper in the journal Flavour reviews the evidence.
Frutarom Industries has acquired FoodBlenders, a UK savoury ingredients business specialising in convenience foods, in a combined offer estimated at £2M.
The use of ohmic heating technologies, which pass electrical currents through foods to heat them, could provide opportunities for the industrial scale production of natural food colourants, researchers have suggested.
It is not always possible to secure 100% organic raw materials, the French organic yoghurt brand Vrai has said in response to a consumer group campaign against its use of a non-organic aroma.
The use of ‘kokumi’ substances could improve the taste of low-fat foods, aiding efforts to reduce levels of fat and calories in foods, say researchers from Japanese firm Ajinomoto.
The organic French yoghurt brand Vrai has been forced to pull one of its yoghurts after consumer pressure weighed in on its (legal) decision to use a non-organic aroma.
No one wants their food to be ‘manufactured’ – and unsurprisingly that’s a challenge for those in the food manufacturing business, says Waitrose executive development chef Jonathan Moore.
There is a close relationship between a person’s perception of umami flavours and their appetite and physical health, according to new research.
French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.
Strong growth in health and nutrition, coupled with increasing demand for cultures and enzymes in Europe and the Americas has led Chr. Hansen to a ‘solid’ performance in Q1, says the firm.
The World Health Organisation has outlined potential strategies to reduce premature deaths from non-communicable diseases (NCDs), including junk food taxes and cutting salt intakes.
Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.
EFSA has concluded there are no intake concerns with various forms of lycopene in a post-market assessment published last week.
Bacteria may represent a ‘fertile source’ of terpenes that may be used as ingredients by the food industry, say researchers.
French flavour firm Nactis Flavours has signed an agreement to acquire Belgian flavours company Robertet Savoury.
It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?
The UK syrup and spreads market is expected to grow by 22.5.% over the next three years, reaching $960mn by 2018 and owes its growth to older consumers, according to a new report from Canadean.
The inaugural FoodNavigator Business Leaders Forum brings together top executives from some of the most innovative food and drink comp...