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...
New NI lycopene targets beverages and bars
09-Nov-2009 - BASF is building the use of its nature identical lycopene by introducing a new cold-water...
Symrise results show recovery in third quarter as destocking slows
05-Nov-2009 - Symrise third quarter sales show a marked ‘upswing’ as destocking came to an end with...
Bioscience brings growth for Chr Hansen
04-Nov-2009 - Chr Hansen’s refocus on bioscience over the last four years, and a pipeline of new...
Colour specialist branches into burnt sugar flavour
04-Nov-2009 - Specialist food colouring company DD Williamson has developed a natural acid-stable burnt sugar flavour, which...
EFSA publishes draft guidance for flavours assessment
02-Nov-2009 - EFSA has given the first indication of the data it sees as necessary for approval...
Australians need simpler salt labelling scheme: Study
28-Oct-2009 - Many Australian consumers are aware of the risk of high blood pressure due to excess...
Meat flavourings from brassica may offer veggie options
26-Oct-2009 - Enzyme treatment of Brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods,...
Natural demand means ongoing growth for Naturex
22-Oct-2009 - Naturex is expecting the natural trend to deliver a slight increase in revenues this year,...
Purac proposes lactic acid for stevia off-flavour masking
21-Oct-2009 - Beverage companies have a new tool to deal with the potential off-flavours associated with stevia...
Amaranth offers natural pigments for noodles: Study
15-Oct-2009 - Pigments from amaranth may boost the nutritional profile and colour of Asian noodles, without affecting...
Symrise revamps colour range for new EU rules
14-Oct-2009 - Symrise has reorganised its natural food colourings range and is now offering tailored advice to...
Spanish market holds promise for salt replacement
13-Oct-2009 - UK-based Alexander Foods has entered into an agreement with Exquim S.A. to distribute its salt...
Borregaard launches application-specific vanillin
09-Oct-2009 - Borregaard is launching four new vanillin ingredients for use in chocolate, bakery, dairy, and sweets,...
Firmenich plans post-recession with partnerships, innovation
08-Oct-2009 - Sweet goods, snacks and soups were amongst the categories that performed well for Firmenich in...
Synergy develops tomato saving natural flavours
06-Oct-2009 - Ingredients supplier Synergy is launching six natural tomato flavourings that promise to cut tomato use...
Survey shows huge lack of salt content awareness
05-Oct-2009 - The UK’s Food Standards Agency is launching a new campaign to encourage people to check...
New partnership to yield biobased succinic acid
30-Sep-2009 - CSM and BASF have joined forces to develop biobased succinic acid and expect to start...
Naturex merger to double 2009 earnings
28-Sep-2009 - Naturex, the French-based botanicals giant that recently acquired the ingredients business of Spanish company, Natraceutical...
Synergy launches Thai-inspired pastes
24-Sep-2009 - The popularity of Thai foods has led Synergy to develop and range of clean-label pastes...
Mediterranean weed offers natural fruit flavours: Study
22-Sep-2009 - Extracts from a Mediterranean wild shrub have a fruit-like aroma, which shows their potential to...
