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Flavours and colours

News headlines

‘Positive’ colour claims can tap clean label trend – GNT

“Positive colour claims” can lift a product’s performance and help food makers tap into the growing global demand for clean labels, consumer research sponsored by colour specialist GNT Group reveals.

There's an untapped opportunity in organic kids' food, says Mintel

European parents are consistently willing to pay more for organic, says Mintel. Yet while organic claims are common on baby food, they are less used on food and drink aimed at kids. Are manufacturers missing a trick?

DIC and Fermentalg ink deal on 'new generation' natural algae colours

French microalgae specialist Fermentalg is partnering with Japanese chemical giant DIC to develop natural food colours, particularly blue phycocyanin derived from Spirulina.

News in brief

Omega Ingredients creates Signature flavour range

British flavour specialist Omega Ingredients has developed a premium range of natural flavours called Signature, which includes Indian mango and garden pea.

Aromatech develops natural mamey flavour

Flavour firm Aromatech has developed a natural mamey sapote flavour which will allow manufacturers to tap into the trend for exotic, tropical fruit.

Flavour pairing with plant proteins: What’s best for your product?

Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.

Lycored's natural colour lasts longer in surimi, it says

Israeli supplier Lycored’s natural red, orange and pink colours remain stable in surimi for up to three months longer than carmine or paprika, it says.

Europe ‘leading innovation’ in natural food ingredients, says Roha MD

Europe is “leading” innovation in the global trend towards natural ingredients in the food and beverage industry and Roha’s acquisition of Italian firm New Food Industry will give India’s Roha a bigger piece of the action, managing director Brijesh Tibrewala tells FoodNavigator.

Evolva to axe almost half its workforce in restructuring overhaul

Evolva will cut its workforce by 43% and spin off its Indian R&D laboratory to become a product-based company. "Technology will always be the backbone at Evolva but we've reached the point where we need to be laser focused on commercialising our products," its vice president says.

Frutarom acquires Swiss savoury flavour group Mühlehof

Israel-based flavours and ingredients giant Frutarom has acquired Swiss savoury flavour specialist Mühlehof.

Ajinomoto ‘accelerating’ growth in Turkey with Kükre acquisition

Japanese seasonings giant Ajinomoto said it is “accelerating” expansion in the Turkish market when it announced it is acquiring the shares it does not already hold in local manufacturer Kükre.

Creating enhanced food dyes by following a new beet: Study

Colour pigments used as natural colorants in the food industry may help boost crop disease resistance as researchers find a way to produce enhanced versions with a favourable ingredient profile.

Resveratrol drives increased sales for Evolva as it 2018 stevia launch

Swiss-based biotech Evolva is looking to triple is sales in 2017 as the firm takes steps to transform from a research focus into a product-based company.

Givaudan targets SMEs with IMCD tie-up

Ingredients group Givaudan aims to make its flavour technology more accessible to small- and medium-sized food and drink businesses in Western Europe through a strategic tie-up with distributor IMCD.

Chinese supplier Layn to bring monk fruit to Europe

Chinese supplier Guilin Layn Natural Ingredients wants to be the first firm to sell monk fruit in Europe, and has submitted a request for a scientific opinion to the European Food Safety Authority (EFSA).

DSM improves 2017 outlook as it ‘outpaces the market’

DSM saw a 42% increase in net profit in the first half of 2017 and has revised upwards its outlook for the rest of the year. “We are outpacing the market,” says CEO Feike Sijbesma.

Does Europe need a legal definition of natural food?

With the US considering a legal definition of ‘natural’ food, does Europe need one too? It would increase clarity for a complex concept, but defining 'degrees of naturalness’ for origin, ingredients and processing may be better, say the researchers of a review covering 85,000 consumers in 32 countries.

'We're the first product that dreams of impeaching the US president'

German start-up Smuus mixes food, politics & tongue-in-cheek marketing

German start-up Smuus has an original concept with its fruit and vegetable smoothies for yoghurts, desserts, bread, meat and cheese. But the campaign for its peach-flavoured product, which promises to donate 10% of profits to charities fighting the policies of (peach-coloured) Donald Trump, could be even more original.

Titanium dioxide should be avoided if you have colitis, say researchers

People with colitis should avoid food containing titanium dioxide particles, according to research carried out in Switzerland.

Ingredion cracks the code to transform 'almost any liquid' into a powder

Turning thick honey or chocolate syrup into a flowable powder can be done cheaply and easily thanks to a highly porous plating agent that can replace spray drying, says Ingredion.

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