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Flavours and colours

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DSM Food Specialties on its fermentation-derived stevia: High purity and cost-in-use will be better

Steviol glycosides produced through fermentation will be cost-effective, high purity, and sustainable, but they are about 18 months away, says DSM Food Specialties as it announces its new sweetener platform at the IFT Expo.

Healthy dairy demand helps Chr. Hansen to strong Q3

An increasing demand for low-fat yoghurt and reduced-salt cheese will lift its sales this year, according to Chr. Hansen,  as the firm reports a 10% rise in revenue its Q3 results.

News in brief

Taura Natural Ingredients secures European distributor for fruit series

Taura Natural Ingredients is teaming up with France-based Phoenix Ingredients for European distribution of its Gourmet Series fruit line.

Sweet success: Researchers could produce erythritol from straw with new GM fungus

German scientists have developed a technique to produce the low calorie sweetener erythritol from straw using a new genetically modified fungus.

Givaudan breaks down flavour components for ‘home-cooked’ taste

Givaudan claims to have recreated the authentic depth-of-flavour associated with slow cooking in a flavour solution.

Analyst: Algae offers excellent opportunities for salt replacement in bread

Algae could be a valuable replacement to salt in bread but price and negative perception issues must be overcome, according to Pinar Hosafci, Euromonitor International food analyst.

Dutch Spices claims first with allergen-free range

Dutch Spices claims to have become the first company in Europe to offer a range of dry spice blends, marinades and sauces that are free from the 24 allergens on the Dutch food allergen database (Levensmiddelendatabank).

Naturex builds herbal foaming agents business

Naturex has paid an undisclosed sum for the yucca and quillaia foaming agents business of US player Berghausen, which will be exploited to develop tailored beverage formulas and target new customers in the US.

News in brief

Sensient launches natural brown caramel alternatives

Sensient Food Colors Europe has launched a new line of colours that provide natural alternatives to traditional caramel colours.

Fungal sourced colours have big potential, say researchers

A rising demand for natural colours is promising for those who are using looking to use fungi to create natural colours, according to scientists.

Europe approves use of new high-intensity sweetener

The European Commission has approved the use of the high-intensity sweetener advantame in a variety of food and drink categories.

MSG intake linked to obesity and metabolic syndrome

Intake of monosodium glutamate may be linked to obesity and disorders associated with metabolic syndrome, suggests new research in rats.

A genetic revolution? Understanding food preference genes will 'revolutionise' personalised diets and healthcare

Better understanding of the genes involved in taste perception and food preferences will offer up personalised diet plans that lead to better weight management and could help to avoid diseases including  cancer, depression, and hypertension, say researchers.

Should sugar sweetened drinks carry obesity and health warnings?

Calls for the UK and other countries around the world to place tobacco style health warnings on sugary drinks are growing, warns Professor Simon Capewell.

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.

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