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Flavours and colours

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Kalsec® Szechuan Pepper Extract - The Latest Sensation! - Kalsec

22-Apr-2014 - Szechuan pepper extract adds a twist to food applications: it provides the tingling sensation without adding the heat perception. This paper explores the science behind the tingling sensation of Szechuan pepper and how Szechuan pepper extract can add authenticity to...
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Vanillin with a better taste - Borregaard

10-Apr-2014 - Vanilla is one of the world’s popular flavours. Borregaard launches EuroVanillin Borrebon. No other flavour  as vanillin has such a long heritage, evoking fond memories and unforgettable taste experiences. Fortunately there is technology that can make the warm, mellow taste...
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Colouring Foods: Market trends and technical challenges - DIANA, FOOD DIVISION

02-Apr-2014 - Diana supplies customers with clean label colouring food solutions following the EU Guidance Notes (Diana CLEAN’IMPACT range) including high strength colouring juices that comply with the relevant Juice regulations/guidelines.
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What do the EU Guidance Notes on the Classification of Colouring Foods mean for your products? - GNT

09-Dec-2013 - The objective of the Guidance Notes is to provide simple and practical criteria for the differentiation between foods with colouring properties and additive food colours within the EU.GNT, the global market and innovation leader in Colouring Foods, will take you...
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Salt reduction with SODA-LO™ Salt Microspheres - Tate & Lyle Food Ingredients

16-May-2013 - Tate & Lyle’s SODA-LO™ Salt Microspheres is a salt reducing ingredient that tastes, labels and functions like salt -because it is salt.With SODA-LO™, food manufacturers can reduce salt levels by 25 to 50 percent in various applications without sacrificing taste.
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Food Vision 2014 – Connecting Leaders in Food & Drink Development - WRBM - Food Vision

12-Mar-2014 - Food Vision is the ultimate global event connecting leading innovators and senior business executives in food and drink development by combining strategic content with in-depth analyses of critical market trends and developments. Food Vision takes place on 31 Mar – 2...
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Don't Get Lost in the Vanilla Maze! Discover how Givaudan can provide Vanilla solutions for all of your consumer needs. Join us on March 27, 2014. - Givaudan

26-Feb-2014 - Vanilla is one of the most popular and complex flavours in the food industry, with hundreds of variations to choose from.Find out how Givaudan's TasteEssentials™ Vanilla can offer you the perfect solution, whatever your vanilla need.  How can you ensure high...
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Döhler Natural Colours: Brilliant, Stable, Standardised. - Döhler Group

01-Feb-2014 - Thanks to Döhler’s fruit & vegetable processing and in-depth food & beverage expertise, they offer a broad range of high-quality natural colour extracts & colouring concentrates to meet the needs of specific product applications.
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Food Ingredients China 2014 -

27-Jan-2014 - FIC 2014 Preview More than 72, 000 sqm Exhibiting floor space Over 1000 exhibitors with over 300 overseas companies More than 90% of exhibitors are manufacturer Exhibits cover 23 categories of food additives and 35 categories of food  ingredients Chinese top exported-oriented companies all attend A...
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Imagine a meat product with no synthetic antioxidant but a long, stable shelf-life - Kancor

14-Nov-2013 - OxiKan® is a 100% natural antioxidant made from rosemary extract. Kancor's high-quality product out-preserves the competition with superior flow, instant oil miscibility, as well as a low flavour profile to suit your specific application.
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Akras Flavours has launched AkraFruitCrystals - a unique way of drying fruit - Akras Flavours GmbH

01-Nov-2013 - AkraFruitCrystals are spray dried and fluidized fruit powders made from  natural fruit pulp or juice concentrates. Given the special production technology FruitCrystals are offered in free flowing form preserving the naturalness in flavour and color at its best.
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Reducing Sugar? Masking off notes? Try Givaudan TasteSolutions™ - Givaudan

01-Nov-2013 - TasteSolutions™ is Givaudan's industry-leading portfolio of flavour solutions, focusing on the sweet taste dimensions of flavour. At Givaudan, we work on changing consumers' sweet taste perceptions in a variety of food & beverage applications, to make them taste great.Leveraging local...
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Higher yield and recovery rates by CO2-extraction - Nateco2

17-Oct-2013 - As customers place more and more emphasis on naturalness, quality and environmentally-friendly processes, the advantages of carbon dioxide extraction technology have become more and more apparent. Even substances which in common ways can’t be gained gently and without using chemicals...
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The leading salt company and flavour company provide the latest insights and solutions on sodium reduction in processed meat - Akzo Nobel Salt Specialties

16-Oct-2013 - Salt and health are in the news every day. Adults should consume less than 5 grams of salt per day, but the current daily EU salt consumption is 8 to 12 grams per day. The food industry is therefore pushed...
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Make an impact with authentic Mature Cheddar flavour - Synergy

25-Sep-2013 - Cheddar cheese – a classic British household essential – is a multibillion pound category which dominates cheese sales in the UK. Within the Cheddar category, Mature leads the way – with almost 50% of total market share and impressive year-on-year...
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Phenolea® Complex Plus – Olive Natural Flavour - Faravelli Group

17-Sep-2013 - Phenolea® Complex Plus is a natural flavor from olive fruits; a solvent-free, clean label, natural solution to preserve foods nutritional properties avoiding deterioration and lipid peroxidation.The synergic combination of radical scavenging and metal chelating activities improve Phenolea antioxidant performance on...
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Putting salt on hold: optimizing sodium reduction methods - Corbion Purac

08-Jul-2013 - In today’s health-conscious market, reducing sodium remains a difficult challenge. Optimizing taste, texture and shelf life are critical to success. In this new white paper, we examine the advantages and drawbacks of popular salt reduction strategies, and outline how to overcome...
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SELECTING THE CORRECT NATURAL COLOUR ANTHOCYANIN FOR FOOD AND BEVERAGE APPLICATIONS - Food Ingredient Solutions, LLC

20-Jun-2013 - The majority of food and drink manufacturers are now being forced by their consumers to change the colours they use in their products from artificial or synthetic to natural. The market trends are healthy eating and fewer chemicals in our...
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1-to-1 sodium reduction solution for meat products - Akzo Nobel Salt

25-Apr-2013 - Up to 40% sodium reduction can be achieved by 1-to-1 replacement of regular salt with Suprasel® OneGrain® TS-M100.  The product features the same processing and storage properties. It also ensures full functional properties and food safety benefits (water binding capacity,...
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NTC Introduces a Novel Licorice Masker for Stevia - Natural Taste Consulting

25-Mar-2013 - A unique, sustainable and cost effective product that can significantly reduce the undesired licorice taste of stevia extracts. Through a thorough structure-function analysis of the sweet taste receptor and Rebaudioside A (Reb A), we identified plant derived compounds.

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