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Flavours and colours

News headlines

Indian colours giant Roha continues expansion into Europe

Roha has acquired the Italian flavour manufacturing group Essential.

Patented sugar reduction molecule will be on shelves next year, says DouxMatok

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.

News in brief

Givaudan expands savoury flavour range with Swiss acquisition

 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.

Chr. Hansen Q1 results show 13% revenue growth

Danish company Chr. Hansen has issued its Q1 financial statement for the quarter ending November 30, 2016.

Azelis eyes African middle class with Ivory Coast investment

Ingredients specialist Azelis has set its sights on Africa’s growing middle class with a new import and distribution office in the Ivory Coast.

The food trends and issues to watch in 2017

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.

What will the top texture trends be in 2017?

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.

Exclusive

Roquette ready for major investment in North American pea protein

Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space. 

Small texture tweaks can have a big impact on food flavour & satiety

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.

Consumers willing to pay 75% more for known ingredients: Survey

Branding ingredients has a mixed record of success but a survey reveals worldwide demand for recognisable ingredients.

ADM expands sweetener manufacturing in Europe: ‘End of the sugar regime’

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 researchers say green pastures mean better dairy products

Irish scientists say there is evidence that pasture-fed cows do produce better products.

Looking to nature for better ‘clean label’ reformulation

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.

Mind, body and spirit: The holistic tea trend

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.

News in brief

Chaucer sold to Japanese food firm in €122m deal

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.

Ultrasound technique could produce new functional egg white proteins

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.

‘My grandmother always told me: ‘Don’t peel your apple, the best part is in the skin’

Smoothies turn to seeds to boost natural positioning

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. 

News in brief

New FoodConnects partnership to tackle global food challenges

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.

Europe sweetens its NPD with low sugar launches

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.

Food futures: TasteClouds, virtual food & EMS drive taste & texture development

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.

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