Use of natural colours has increased rapidly in recent years, as food companies have looked to switch out artificial alternatives – but precisely what they are looking for is changing over time.
As Scots head to the polls today, FoodNavigator asks, how would an independent Scotland affect the food industry there and in the UK as a whole?
DSM Nutritional Products (DNP) wants to engage with commercial, government and academic entities at a 2-day open innovation (OI) summit with selected participants in December.
Danone will expand its children’s range Danonino globally expanding into Russia and Asia after initial success in Spain and the UK.
Children have stronger baseline food cravings than adolescents and adults, but are also able to better manage these cravings, according to new research.
The taste of common sweeteners is often described as being much more intense than sugar, however new research has suggested that these sugar substitutes are not perceived to be any sweeter than sugar by consumers.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Consumers demand simpler labels and fewer additives, according to a new survey commissioned by a British-owned clean label ingredient specialist Ulrick & Short.
French botanicals giant Naturex said first half results had been dented by a difficult macroeconomic environment and exchange rates, despite restructuring and acquisition moves.
GNT is targeting manufacturers of baby food with its new fruit- and vegetable-derived Exberry colouring foods.
Flavours and ingredients firm Frutarom has reported soaring Q2 profits as net income climbed by more than 44% over the same period last year.
A new patent application that covers the efficient and sustainable production of sweeteners including Rebaudioside M (Reb M) using fermentation technology has been published by Evolva and Cargill.
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.