SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

Flavours and colours

News headlines

News in brief

DDW announces new production site in Ireland

Colours company DD Williamson (DDW) has announced expansion plans with the opening of a new production site in Cork, Ireland.

Low salt food does not trigger compensation behaviour, says study

Reducing the salt content of food does not trigger compensation behaviours in consumers, research has found.

Navigate or search -- how do consumers shop for groceries online?

Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.

News in brief

Italian flavour firm Variati Aromi to join Aromata Group

Milan-based flavour company Variati Aromi will become part of Aromata Group from the beginning of April, the firm has said.

How could technology change the way we eat?

Technology and digital media influence the taste, appearance and experience of food more than ever before, says Mandy Saven, head of food, beverage and hospitality at innovation and trends consultancy Stylus.

Russian ban on Ukrainian salt challenges supply

Russian sanctions have affected its salt supplies after it banned imports from state-run Ukrainian firm Artyomsol, which previously accounted for 24% of the market.

Insights from the 13th Global Food Technology & Innovation Summit

Nutrition and sustainability are key to good innovation, says Nestlé R&D chief

Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.

Scientists create natural grapefruit flavour from oranges

The grapefruit flavour and fragrance compound nootkatone is one of the most expensive and challenging ingredients to source in the world – so a new way to create a naturally derived version from oranges could revolutionise supply.

Will WHO nutrient profiles spur reformulation?

Public health advocates have welcomed the WHO’s recently unveiled nutrient profiling model, while the food industry has said blocking some categories from marketing was unlikely to encourage reformulation.

Eco-friendly innovation will shape the future of the food industry

New technologies and innovative ingredients are likely to structurally change the food supply chain in the near future, says a report by Rabobank.

Breaking the taste taboo

Taste preferences are firmly rooted in a society’s culture - but they can be changed if manufacturers succeed in creating a new ‘cultural context.’

The final 5%: EU needs a regulatory push for truly organic products

Europe needs a new flexible system to help keep non-organic ingredients like flavouring in organic products to a minimum, says International Federation of Organic Agriculture Movements (IFOAM EU)

Don’t believe the hype: Target wider food trends for flavour success

Harmonising flavours with general food trends may be a better approach to flavour innovation than trying to tap into taste trends touted as ‘the next big thing’, says research director at RTS Resource Jamie Rice.

McCormick’s £62.5M Italian spice acquisition

McCormick & Company has bought Italian spices business Drogheria & Alimentari (D&A) for €85M (£62.5M) in a deal it claims will boost the portfolio it offers retailers and manufacturers.

Gene discovery may block GM ‘contamination’ worries

A newly identified gene could block genetically modified crops from cross-contaminating conventional crops, say researchers.

WHO unveils nutrient profiling to restrict marketing to kids

The World Health Organisation (WHO) has unveiled its nutrient profiling tool to restrict the marketing of unhealthy foods and drinks to children.

Flavour migration: From offbeat idea to mainstream favourite

With so many new and sometimes strange flavours hitting the market, we take a look at where they come from and how they become mainstream flavour fixtures.

Could flavour help increase satiety?

Round-the-clock availability of tasty foods has caused obesity rates to balloon – or has it? Per Møller of the University of Copenhagen suggests the contrary – foods that satisfy the senses may be more likely to satisfy the appetite.

Chilli sauce market heats up

The popularity of street food, increased willingness to try new flavours, and more sophisticated tastes have led to a sales spike for spicy chilli sauces, says Euromonitor International.

‘Southampton’ colour Allura Red safe at current levels, EFSA finds

New exposure data for Allura Red (E129) food colouring suggest that current intakes are safe, according to a revised opinion from the European Food Safety Authority (EFSA).

Related News

Key Industry Events

Product Innovation