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News headlines

Dutch salt survey shows industry is failing on overall reduction targets

Dutch people are still “well above” recommended levels for salt as industry meets salt reduction targets for some foods but not others, according to a recent survey.

Emerging Markets

Mastic and mojito: Innovating in the Middle East’s ‘reshuffled’ gum market

Lebanese company Master Chewing Gum & Candies has introduced a gourmet gum brand in unconventional flavors such as mojito as it looks to seize on the Middle East’s changing gum market.

Stealth carrots: How veggies are finding victory in F&B

Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake. 

News in brief

French ingredients house buys British sauce maker

French firm Solina has strengthened its UK presence with the acquisition of specialty sauce manufacturer New Ivory.

Making softer foods will be key focus for booming over-60s population

Food texture will become a growing consideration over the next 20 years with an estimated population of more than one billion people over the age of 60, a new paper suggests.

The future of flavour: From healthy reformulation to genome-specific scents

Advances in the field of scent may be key to developing healthier food - by using natural aroma molecules to make reformulated food smell saltier or sweeter - or even creating personalised flavours that are tailored to an individual's genome.

Tetra Pak Index report

100% juice products to expand beyond fruit base drinks to vegetables, exotic plants and coconut

100% juice products are capturing the imagination of consumers and driving growth, which will see expansion beyond traditional fruit base drinks to include vegetables, exotic plants and coconut, according to Tetra Pak.

Is your firm ready for 3 waves of disruptive food innovation?

In the next 10 years, the food industry will be profoundly changed by a series of disruptive innovations in three waves. "Some say these entrepreneurs will save the planet, others believe they will destroy our relationship with food. I believe it is the only possible path," says CEO and co-founder of Reimagine Food Marius Robles.

EFSA OKs titanium dioxide but nano concerns remain

EFSA has said white food colouring titanium dioxide poses no health concerns despite data gaps, but campaigners have raised doubts over the safety of nanoparticles.

Nestlé changes 'misleading' marketing over no-meat beef soup

Nestlé has removed a picture of fresh beef from the packaging of its dried beef and carrot soup - which did not contain any beef - following a two-year campaign by industry watchdog Foodwatch over misleading marketing.

Health-minded shoppers want easy-to-read label information

Quick-fire label information is needed to capture the growing majority of health-minded consumers, suggests a survey commissioned by colouring foods supplier.

Innovative flavours and novel ingredients are spicing up the dry pasta market

European food manufacturers are brightening up the mature and somewhat staid dry pasta category with innovative flavours, bright colours and vegetable-based ingredients.

Spanish researchers develop fat- and dairy-free gels and foams using eggs

By processing egg whites and yolks in different ways, Spanish researchers have developed a range of novel gels and foams that are fat-free, dairy-free and have a neutral taste. 

EFSA casts doubt on safety of some annatto food colours

The European Food Safety Authority (EFSA) has said it cannot assess the safety of certain food colour extracts derived from annatto due to a lack of data, and recommends replacing them.

FDF ‘stealth’ sugar reformulation recommendations stir expert debate

New FDF suggestions for ‘stealth sugar reformulation’ has sparked debate, with some experts convinced unobtrusive changes are the way forward while others worry it may not work in real life.

Sensient launches natural, allergen-free nut flavours

Flavour company Sensient has developed a range of clean label, natural nut flavours that are completely free of nut allergens, it says.

GNT invests over €3m in new R&D lab

Colouring foods supplier GNT is set to double its product development capacity with an injection of more than €3m into a new R&D lab in Mierlo in the Netherlands.

Food texture insights could boost appeal and satiety qualities

Research into how food viscosity and hardness are determined may provide the food industry with insights into how to enhance the texture of foods, adding to their appeal and satiety.

Hard water can boost sweetness and cut costs: study

Using certain types of water could allow drinks manufacturers to cut back on sweeteners, according to a new study.

A history of food, art, Instagram - and unintended consequences

Terms like ‘foodstagramming’ ‘digital grazing’ and ‘food porn’ may have entered our lexicon recently but the phenomenon is far from new, say researchers - but could the sheer saturation of picture perfect food today be sparking unintended consequences?

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