Roha has acquired the Italian flavour manufacturing group Essential.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
Swiss flavour giant Givaudan has acquired Activ International, a deal which it says will help widen its portfolio of natural meat, seafood and vegetable flavours.
Danish company Chr. Hansen has issued its Q1 financial statement for the quarter ending November 30, 2016.
Ingredients specialist Azelis has set its sights on Africa’s growing middle class with a new import and distribution office in the Ivory Coast.
With 2017 just around the corner, it's time to start thinking about which future trends and burning topics will be making their mark on the food and drink industry next year. Here are some of our predictions.
In 2016 15% of new food products launched in Europe employed themes concerning texture combinations – often on well-established product types such as yoghurt. FoodNavigator looks at some of the strongest product categories riding the texture wave into 2017.
Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space.
Flavour often comes first when we think of new product development (NPD), yet texture is just as important in influencing our eating experience – and it can even change the food's flavour, perceived naturalness and how filling it is.
Branding ingredients has a mixed record of success but a survey reveals worldwide demand for recognisable ingredients.
Global ingredient producer ADM is pushing harder into the European starch and sweetener market, announcing the acquisition of major production facilities in Turkey and Bulgaria on Monday in the wake of changing EU sugar laws.
Irish scientists say there is evidence that pasture-fed cows do produce better products.
Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.
Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue to trend in 2017.
British food firm Chaucer has been sold to Japanese manufacturer Nagatanien in a £102.8m (€122.8m) deal which the freeze-dried food manufacturer says will help it expand into the US and Asia.
Combining high-intensity ultrasound with the enzymatic treatment of egg whites could produce new ‘added-value’ egg white protein hydrolysates that are attractive to the food and nutrition industry, say researchers.
In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh.
FoodConnects, a consortium of 50 industry and academic institutions from 13 different countries, has been selected by the European Institute of Innovation and Technology (EIT) to tackle global food challenges through a €400m innovation partnership.
From soft drinks to yoghurts, snack bars to jams, the low sugar and sugar-free drive is spreading across categories in Europe. We take a look at some of the stand-out successes in new product development (NPD), picked by Mintel's market analysts.
Research that digitises the taste sensation to create ‘virtual flavour and texture,’ may prove to be of benefit to those on specialised diets or looking to reduce the amount of consumed sugar or salt.
Snack options now cater to more lifestyles, health-focused observances, and dietary restrictions than ever before. And with global ne...
French Chef David Martin continues his culinary journey by bringing you his new recipe, revisiting the Alloco african dish. Chef Marti...