SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

Flavours and colours

News headlines

News in brief

Wrigley launches its first stevia-sweetened product

Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.

News in brief

Sensient Natural spices up portfolio

Sensient Natural Ingredients has developed a line of ‘on-trend’ chili blends that enable food and beverage makers to align innovation with demand.

2014 SWEETS AND SNACKS EXPO

Sweet innovation? Candy makers are sticking to what they know, says Euromonitor

For the most part, confectioners have continued to innovate in known areas like flavor, product size and packaging rather than innovating for health, says Euromonitor International.

Analysis

Regulation out of step with innovation as Asean awaits harmonisation

Southeast Asia’s regulatory system is out of sync with industry practices, with some regulators sometimes uncertain of what constitutes a natural ingredient. 

Savoury investment: Frutarom opens new German starter culture lab

A new laboratory complex in the German meat processing heartland will enable Frutarom Savoury Solutions become more efficient in development processes and facilitate closer working relationships with customers, says the firm.

INNOBEV GLOBAL SOFT DRINKS CONGRESS, LISBON

‘Everything starts with the consumer!’ WILD Flavors MD's top tips for healthy beverage innovation

Consumers are the ‘most important, complex constructs’ beverage brands must understand when launching successful healthy innovations, WILD Flavors’ EMEA MD insists.

Tasty waste: Seaweed by-product may offer industry flavour potential

Seaweed by-products may offer industry rich pickings for new vegetarian sources of seafood-like flavour compounds, say researchers.

BASF makes big operational changes as flavour demand continues to grow

BASF’s Nutrition & Health division is carrying out a number of changes aimed to strengthen its competitiveness in Asia-Pacific’s fast-growing flavours and fragrances market.

Sucrose vs. artificial sweeteners: examining energy intake & expenditure

The steady climb in worldwide obesity rates is often dually attributed to an increasingly sedentary lifestyle and the energy content of modern diets, with a growing body of research linking increased sugar consumption with higher body weight (see here and here ). 

DISPATCHES FROM VITAFOODS EUROPE 2014

‘Boring’ bread needs clever labeling and flavor excitement: Mintel

Packaged bread is typically boring and lifeless but clever labeling and flavor innovation should reinvigorate the category, says a Mintel analyst.

Demonisation of sweeteners must stop

The first soft drinks made with sweeteners to enjoy a promotional “healthy discount” could persuade more manufacturers to wean consumers off sugar, according to a nutrition expert.

We have to do more to reduce waste as an industry, warns Leatherhead expert

Food manufacturers should leave no stone unturned as they search for ways to decrease waste and increase the value of manufacturing waste streams, says Steve Osborn of Leatherhead Food Research.

Can industry-backed academic inventions spur increased innovation?

Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.

When it comes to NPD, is consumer 'liking' an overrated idea?

Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according to a new review.

A sweet tooth is just as genetic as asthma, says researcher

About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.   

Symrise wins battle for Diana Group with €1.3bn bid

German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.

Promising growth forecast for Swiss biotech firm Evolva

Swiss-based biotech Evolva is on target to launch a raft of products over the next few years on the back of recent successes.

Back on track: Strong Q2 balances out natural colours loss for Chr. Hansen

Ingredients giant Chr. Hansen has an unchanged outlook for full year, after a strong second quarter eased the woes created by the firm losing its biggest colours customer in Q4 last year.

dispatches from ISA conference 2014

Simplicity, not science, rules sweetener coverage

The average consumer’s desire for simplicity and the average journalist’s desire for a good headline is driving public perception of sweeteners, according to participants of a debate in Brussels.

Related News

Product Innovation