Symrise invests in Russia and Singapore
09-Feb-2010 - Symrise is extending its reach in two high potential developing markets, with the acquisition of...
Natural pigments offer sausage shelf-life extension
04-Feb-2010 - Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to...
Industry working out details on new flavour regulation
25-Jan-2010 - The long lead time before regulatory changes become applicable means the flavour industry is prepared...
IFF scientists probe improved citral stability for beverages
25-Jan-2010 - A common flavour solvent may boost the stability of citral, one of the most important...
Flavor and texture improvements needed for low fat cheese success
20-Jan-2010 - Producers of low-fat cheese need to improve the flavor and sensory aspect of their products...
Calcium may boost flavour of low-sugar, -salt foods
11-Jan-2010 - Compounds that activate calcium receptors on the tongue may enhance the flavour of low-sugar or...
Neotame wins approval in Europe
08-Jan-2010 - NutraSweet’s zero calorie sweetener neotame will be permitted for use in the EU from next...
Tea prices could prompt over-supply, warns FAO
04-Jan-2010 - Record world tea prices in 2009 could cause some tea producers to plant more crops...
Soft drink changes to drive flavour growth, says Leatherhead
18-Dec-2009 - Changing soft drink habits are expected to be a key driver for future growth in...
DSM launches new natural beta-carotene colour
18-Dec-2009 - A new, natural-source beta-carotene formulation for colouring and fortifying food and beverages has been launched...
Anti-hunger aromas have real potential in obesity fight
17-Dec-2009 - The concept of using aroma to produce anti-hunger feelings during chewing is “promising and appealing”,...
Treatt profits from strong dollar
08-Dec-2009 - Flavour and fragrance ingredients company Treatt has posted increased revenues during the 2009 financial year...
Mint microemulsions may extend flavouring in foods
04-Dec-2009 - Microemulsions containing mint oil may protect the flavour compounds from degradation and extend the use...
Scientists identify natural yellow in onions
03-Dec-2009 - Japanese scientists have identified a yellow pigment in onions, a discovery that appears to answer...
IFF targets Russian tastes with new Moscow facility
03-Dec-2009 - International Flavors and Fragrances cut the ribbon on a new facility in Moscow, which will...
Changing tastes make China new flavour centre
30-Nov-2009 - Burgeoning demand for flavours from Chinese food manufacturers has led to rapid growth in the...
Frutarom explores authenticity in natural citrus
27-Nov-2009 - Frutarom is introducing new premium natural citrus flavours intended to be as true-to-nature and authentic...
Treatt rolls out six savoury top notes
26-Nov-2009 - UK-based flavour and fragrance ingredients company Treatt has developed six new synthetic nature identical top...
Salt reduction requires regulation, say researchers
25-Nov-2009 - Millions of deaths could be prevented each year if individuals consumed 5g less salt per...
Frutarom results herald more acquisitions next year
24-Nov-2009 - Frutarom has reported a rise in net profit of 6.3 per cent to US$10m in...
Dispatches from FIE
Managing the great Southampton switch-out
19-Nov-2009 - The industry is under time pressure to remove artificial Southampton food colours from products before...
Symrise buys into North Africa and Middle East
19-Nov-2009 - Symrise has acquired fragrance and flavours maker Futura Labs to tap into opportunities in the...
Colour ADI adjustments: What it means for industry
13-Nov-2009 - The new ADIs for three of the colours included in the Southampton study may mean...
EFSA lowers ADI for three Southampton colours
13-Nov-2009 - The European Food Safety Authority has lowered the acceptable daily intake (ADI) for three of...
CASH turns spotlight on salty sauces
12-Nov-2009 - A new study of pasta sauces has drawn attention to huge differences in salt levels...
