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

Flavours and colours

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Unilever to add vegetarian logo to 500 products

Unilever has partnered with the European Vegetarian Union which will see the 'V' logo added to around 500 of its products such as Hellman’s, Flora and Knorr by the end of 2017.

'Naturex was a start-up 20 years ago.'

CEO Exclusive: Naturex goes back to start-up roots to drive growth

The world’s biggest supplier of botanical extracts, Naturex, is on track to meet the targets of its growth strategy Bright2020 which aims to see 10% of sales coming from new products, according to CEO Olivier Rigaud.

Autumn trend? Leaf extracts used as food colourants and nutraceuticals

Researchers have developed a process allowing them to extract compounds from fallen leaves that could offer potential as natural colourants. 

Could food flavoured e-cigarettes be used to fight the flab?

Electronic cigarettes infused with food-flavoured liquids could help with weight control, according to a paper that looks into vaping as a tool to help tackle obesity.

Squeaky green? Symrise says its sustainability strategy is substance over spin

Symrise has been nominated as Germany’s “most sustainable large corporation”, but can this be taken as proof that the flavours and fragrances firm is not just paying lip service to green issues? 

This Week Down Under

Food flavours could be tailored for vaping to help reduce obesity

Electronic cigarettes with flavoured liquids could help with weight control, according to a commentary co-authored by New Zealand researchers. 

Sensory satisfaction seduces people to choose smaller portions

It’s a case of quality over quantity as research suggests people will pay more for smaller portions if the food can successfully appeal to their sense of taste, smell and texture.

Glamorous grannies and seaweed find unlikely success at SIAL

Is it possible to make algae and grandmothers seem glamorous? Brittany-based entrepreneur Christine Le Tennier says so as she launches a seaweed tapenade that taps into the trend for 'modern nostalgia'.

X-ray fat for formulation wins?

Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.

Sugar market reforms could leave bitter taste, and now is the time to prepare

Food and drink companies expecting the sugar price to fall once quotas disappear might have a nasty shock, according to Rabobank’s latest forecasts.

Flavour in focus: Natural and sophisticated florals on trend in Europe

Floral flavours in food are on trend in Europe thanks to their perceived healthiness and sophistication. But which are the preferred categories, are extracts better than natural aromas and what should they be paired with? FoodNavigator talked flower power with flavour house Sensient.

Dutch salt survey shows industry is failing on overall reduction targets

Dutch people are still “well above” recommended levels for salt as industry meets salt reduction targets for some foods but not others, according to a recent survey.

Emerging Markets

Mastic and mojito: Innovating in the Middle East’s ‘reshuffled’ gum market

Lebanese company Master Chewing Gum & Candies has introduced a gourmet gum brand in unconventional flavors such as mojito as it looks to seize on the Middle East’s changing gum market.

Stealth carrots: How veggies are finding victory in F&B

Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake. 

News in brief

French ingredients house buys British sauce maker

French firm Solina has strengthened its UK presence with the acquisition of specialty sauce manufacturer New Ivory.

Making softer foods will be key focus for booming over-60s population

Food texture will become a growing consideration over the next 20 years with an estimated population of more than one billion people over the age of 60, a new paper suggests.

The future of flavour: From healthy reformulation to genome-specific scents

Advances in the field of scent may be key to developing healthier food - by using natural aroma molecules to make reformulated food smell saltier or sweeter - or even creating personalised flavours that are tailored to an individual's genome.

Tetra Pak Index report

100% juice products to expand beyond fruit base drinks to vegetables, exotic plants and coconut

100% juice products are capturing the imagination of consumers and driving growth, which will see expansion beyond traditional fruit base drinks to include vegetables, exotic plants and coconut, according to Tetra Pak.

Is your firm ready for 3 waves of disruptive food innovation?

In the next 10 years, the food industry will be profoundly changed by a series of disruptive innovations in three waves. "Some say these entrepreneurs will save the planet, others believe they will destroy our relationship with food. I believe it is the only possible path," says CEO and co-founder of Reimagine Food Marius Robles.

EFSA OKs titanium dioxide but nano concerns remain

EFSA has said white food colouring titanium dioxide poses no health concerns despite data gaps, but campaigners have raised doubts over the safety of nanoparticles.

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