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Umami taste sensitivity linked to physical health in the elderly

There is a close relationship between a person’s perception of umami flavours and their appetite and physical health, according to new research.

Partnership to tap unexplored potential in seaweed extracts

French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.

Chr. Hansen maintains full-year outlook after ‘solid’ Q1

Strong growth in health and nutrition, coupled with increasing demand for cultures and enzymes in Europe and the Americas has led Chr. Hansen to a ‘solid’ performance in Q1, says the firm.

WHO urges national dietary targets to cut preventable deaths

The World Health Organisation has outlined potential strategies to reduce premature deaths from non-communicable diseases (NCDs), including junk food taxes and cutting salt intakes.

Durum shortage drives German firm to find pasta alternatives

Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.

News in brief

EFSA assessment: No need to change EU lycopene recommendations

EFSA has concluded there are no intake concerns with various forms of lycopene in a post-market assessment published last week.

Bacteria could be rich source of new and existing terpenes, say researchers

Bacteria may represent a ‘fertile source’ of terpenes that may be used as ingredients by the food industry, say researchers.

News in brief

Nactis Flavours to acquire Robertet Savoury

French flavour firm Nactis Flavours has signed an agreement to acquire Belgian flavours company Robertet Savoury.

FoodNavigator predicts top industry drivers for 2015

It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?

Older consumers drive UK’s syrup and spreads market: Canadean

The UK syrup and spreads market is expected to grow by 22.5.% over the next three years, reaching $960mn by 2018 and owes its growth to older consumers, according to a new report from Canadean.

Looking back on 2014: How did we do with last year’s predictions?

As 2014 draws to a close, let’s take a minute to look back and ask, how accurate was our forecast for the year? FoodNavigator looks back at its trend predictions for 2014.

1 pizza could equal 7 Big Macs’ worth of salt, says CASH

Supermarket, restaurant and takeaway pizzas contain ‘shockingly high’ levels of salt, according to a product survey by pressure groups CASH (Consensus Action on Salt & Health) and WASH (World Action on Salt & Health).

FoodNavigator's top 10 articles of 2014

Sugar, gluten-free foods, front-of-pack nutrition labelling, and the 'utter nonsense' behind popular diet claims were among the most popular subjects of the year on FoodNavigator. 

Study: Cutting salt could reduce headaches

Halving salt intake from 8 g to 4 g per day could significantly reduce the occurrence of headaches, according to a new study published in BMJ Open.

Hot, spicy and personal: Canadean's trend predictions for 2015

From spice to unusual flavour combinations, Canadean reveals its predictions of the biggest trends in food and drink in the year ahead.

Comment

Naturally opposed? Balancing new technologies with consumer perceptions

New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.

Ingredient origin labelling should remain voluntary under FIC regs, say suppliers

Food Information for Consumers (FIC) legislation should allow manufacturers to choose whether to label ingredient origins to avoid costly, complicated and unnecessary changes, say suppliers.

News in brief

Mane acquires majority stake in Kancor Ingredients

French flavour and fragrance firm Mane has acquired a majority stake in India-based Kancor Ingredients Limited, the companies have said.

Porous starch has flavour delivery potential

Sponge-like porous starch could offer flavour delivery potential on an industrial scale, say researchers.

Sensient’s ultra-purified natural colours target flavour off-notes

Sensient Colors has developed new purification technologies that it says eliminate undesirable flavours and odours in a range of natural colours.

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