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More research into weight and sweeteners needed

The effects of sweeteners on general health may be widely studied, says Michelle Knott, but more research into their effect on weight is needed

Symrise reports rise in H1 earnings as it confirms Diana acquisition

Success in emerging markets has helped fragrance and flavours giant Symrise to a 9% rise in earnings in the first half of the year, as the company begins to integrate Diana Group in to its business.

Teagasc spearhead new Irish sensory food network

A new sensory 'network of excellence' has been set up in Ireland in order to address the needs and gaps documented by the food industry in relation to sensory science.

ASA upholds Honey Nut Shredded Wheat 'no added sugar' complaint

Cereal Partner UK's advert for Honey Nut Shredded Wheat is misleading in its use of a 'no added sugar' claim meant for its Shredded Wheat Original counterpart, the UK’s Advertising Standards Agency (ASA) has ruled. 

Wood you? Novel pigment tipped for gummy and hard candies

Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.

News in brief

Merck ties up Benelux colour distribution agreement with Azelis

Merck has entered in to an agreement with Azelis for the distribution of its Candurin pearl effect pigments in Benelux.

Naturex appoints Olivier Rigaud as CEO

26-year food ingredients veteran Olivier Rigaud is the new CEO of French herbal extracts leader Naturex, moving from tate & Lyle, where he has been the chair of Specialty Food Ingredients since 2010.

Maverick Innovations bets British to secure US expansion

UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.

News in brief

EFSA declares Sunset Yellow safe and ups ADI

Current industry uses of food additive Sunset Yellow FCF (E 110) are not a safety concern, according to the European Food Safety Authority (EFSA), which has upped the acceptable daily intake for the color.

Dispatches from IFT 2014

Taste genetics: A new way to look at policy and segment consumers?

Can new research in to the genetic basis of taste could help manufacturers and policy makers better understand consumer choices, purchase behaviour and even the later risk of obesity and disease.

DSM launches environmental enzymes for juice production

Ingredients company DSM has launched a new enzyme for industrial berry juice production, alongside a report showing the environmental, quality and cost benefits of using enzymes.

Decoding food odours: Scientists map molecular signatures of food smells

While foods contain many thousands of volatile chemicals, only around 230 of them play a role in how we perceive the odour of a food, say researchers.

‘What we haven’t offered until today is taste, and taste is king!’ ADM boss justifies $3.1bn appetite for WILD Flavors

Archer Daniels Midland CEO Patricia Woertz insists that WILD Flavors' beverage and taste expertise complement her firm’s expertise in food ingredients and know-how in texture, function and nutrition.

Archer Daniels Midland buys WILD Flavors for $3.1bn

Archer Daniels Midland (ADM) will buy WILD Flavors for €2.3bn citing fast-growing demand for natural food and beverage flavors and ingredients as the rationale.

DSM Food Specialties on its fermentation-derived stevia: High purity and cost-in-use will be better

Steviol glycosides produced through fermentation will be cost-effective, high purity, and sustainable, but they are about 18 months away, says DSM Food Specialties as it announces its new sweetener platform at the IFT Expo.

Healthy dairy demand helps Chr. Hansen to strong Q3

An increasing demand for low-fat yoghurt and reduced-salt cheese will lift its sales this year, according to Chr. Hansen,  as the firm reports a 10% rise in revenue its Q3 results.

News in brief

Taura Natural Ingredients secures European distributor for fruit series

Taura Natural Ingredients is teaming up with France-based Phoenix Ingredients for European distribution of its Gourmet Series fruit line.

Sweet success: Researchers could produce erythritol from straw with new GM fungus

German scientists have developed a technique to produce the low calorie sweetener erythritol from straw using a new genetically modified fungus.

Givaudan breaks down flavour components for ‘home-cooked’ taste

Givaudan claims to have recreated the authentic depth-of-flavour associated with slow cooking in a flavour solution.

Product Innovation