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Flavours and colours

News headlines

No bugs in new red colouring

A fermentation process to produce the natural red pigment carmine has been developed by Chr Hansen.

Pilot scheme shows promise in ‘repurposing’ commercial food wastes

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.

Truvia’s natural claim challenged in UK

British Sugar has withdrawn a UK advert for Truvia which claimed sweetener was natural - despite having paid out €5m in a US court for the same claim two years ago.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 conjure up creative concepts for beer: WILD Flavors outline flavor innovations

Cocktails and popular long drinks are providing the inspiration for flavor innovations in beer, according to WILD Flavors. 

Factory Focus - Part I

From sourcing flour for Blue Riband, creating a KitKat flavour and launching Rowntree's Randoms – Nestlé confectioner reveals her tricks of the trade

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 raise price of corn-based ingredients by up to 20%

Tate & Lyle will raise the price of corn-based food ingredients by up to 20% following a European heatwave which has lowered yields.

Frutarom acquires 79% of Nutrafur

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.

Green-lipped mussels move from pharma to food with seafood seasoning

German pharmaceutical company, Pharmalink, is moving from pharma to food with a contaminant-free seafood flavouring made from green-lipped mussels.

Lux Research: Cost, speed & sustainability benefits of synthetic biology will make it a ‘permanent and growing aspect' of flavors market

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.

Flavor Trends

Small, rotating flavor portfolios engage but don't overwhelm consumers, expert says

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. 

Flavor Trends

Bitter emerges as a new flavor trend that could aid sodium reduction efforts

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. 

Evolva introduces fermentation-derived nootkatone

Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.

Flavor Trends

Protein players should think outside of the box for flavors, Wixon suggests

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. 

News in brief

Ajinomoto and T.Hasegawa join forces to pursue fermented natural flavours

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.

Revealed: what shoppers want from food labelling

Consumers around the world are more label-conscious than ever before, according to new research from global colouring foods firm GNT.

Financials update: Symrise reports strong H1 as Novozymes disappoints

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.

Could Scottish seaweed be the next Scotch whisky?

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.

Introducing oleogustus: Fat ‘confirmed’ as sixth basic taste

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 is genotoxic, says EFSA

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.

Flavour tourism: On the trail of Europe's future trends

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.

Key Industry Events

Product Innovation