A fermentation process to produce the natural red pigment carmine has been developed by Chr Hansen.
Repurposing food waste from retail and commercial suppliers could offer have significant beneficial outcomes for new food markets in addition to the environment, say researchers.
British Sugar has withdrawn a UK advert for Truvia which claimed sweetener was natural - despite having paid out €5m in a US court for the same claim two years ago.
Cocktails and popular long drinks are providing the inspiration for flavor innovations in beer, according to WILD Flavors.
Nestlé UK and Ireland has partnered with the National Centre for Food Manufacturing at the University of Lincoln to find the chocolate makers of the future.
Tate & Lyle will raise the price of corn-based food ingredients by up to 20% following a European heatwave which has lowered yields.
Frutarom has acquired 79% of Spanish firm Nutrafur in a €10.3 m sale which will help the company develop its portfolio of natural plant extracts for food preservation, says Frutarom.
German pharmaceutical company, Pharmalink, is moving from pharma to food with a contaminant-free seafood flavouring made from green-lipped mussels.
Synthetic biology will become a “permanent and growing aspect of the flavors & fragrances landscape” predicts a new report from Lux Research, which says the approach is more sustainable than traditional techniques such as synthesizing flavors from petrochemicals, or devoting vast tracts of land to growing plants containing minuscule levels of target compounds.
Increasingly adventurous consumers may say that they want a wide selection of flavors from which to select, but if manufacturers provide too many options they may actually deter shoppers, warns the CEO of a leading market analytics firm.
Increasing consumer interest in bitter flavors could help manufacturers regain momentum on sodium reduction initiatives, many of which are stalled due to the common perception that less salt equals less flavor, suggests market research from Mintel.
Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.
Players in the protein category – especially those focused on the center of the plate – are behind the curve when it comes to flavor and need to rethink their strategy to capture and hold modern consumers’ attention, according to flavor and seasoning provider Wixon.
Ingredients giant Ajinomoto has announced a business alliance with Japanese flavour and fragrance firm T.Hasegawa which will see the companies use fermentation technologies to develop natural flavours.
Consumers around the world are more label-conscious than ever before, according to new research from global colouring foods firm GNT.
German fragrance and flavour company Symrise reported a 38% jump in first half profits, while shares in Novozymes fell as much as 10% after the Danish enzyme giant lowered certain full-year expectations.
The Scottish seaweed industry seems set to boom as the country's government prepares an expansion policy and company Mara Seaweed seeks over €700,000 to take its condiments global.
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.
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