Colours company DD Williamson (DDW) has announced expansion plans with the opening of a new production site in Cork, Ireland.
Reducing the salt content of food does not trigger compensation behaviours in consumers, research has found.
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.
Milan-based flavour company Variati Aromi will become part of Aromata Group from the beginning of April, the firm has said.
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 sanctions have affected its salt supplies after it banned imports from state-run Ukrainian firm Artyomsol, which previously accounted for 24% of the market.
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.
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.
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.
New technologies and innovative ingredients are likely to structurally change the food supply chain in the near future, says a report by Rabobank.
Taste preferences are firmly rooted in a society’s culture - but they can be changed if manufacturers succeed in creating a new ‘cultural context.’
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)
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 & 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.
A newly identified gene could block genetically modified crops from cross-contaminating conventional crops, say researchers.
The World Health Organisation (WHO) has unveiled its nutrient profiling tool to restrict the marketing of unhealthy foods and drinks to children.
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.
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.
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.
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).
As a leader in Natural Colours and Colouring Foods, DIANA will present the next challenge: High Performance Colouring Foods. With a st...
The inaugural FoodNavigator Business Leaders Forum brings together top executives from some of the most innovative food and drink comp...