Cultures, enzymes, yeast

Vanilla pods drying in the sun. © GettyImages/guezmer

EFFA on ensuring steady supplies of vanilla flavour

By Niamh Michail

The flavour industry needs to spread its net wide to ensure a steady supply of the world's favourite flavour, from new vanilla pod growing countries to alternative vanillin sources, says the president of the European Flavour Association (EFFA).

Mauricio Graber is confident on Chr. Hansen's product mix

Chr. Hansen CEO talks tapping food’s top five mega-trends

By Katy Askew

In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.

By blocking the bitter flavours of sweeteners, fermented mushroom extract can cut sugar in food and drink. © GettyImages/pinkomelet

MycoTech brings mushroom-based bitter blocker to Europe

By Niamh Michail

As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...

© GettyImages/monkeybusinessimages

Is the UK's €5.3bn ready meal market missing a trick?

By Niamh Michail

No organic ready meals, 'double standards' in meat labelling and too few vegetarian options. Manufacturers in Europe's biggest ready meal market, the UK, are failing to seize a business opportunity, a new report says.

© GettyImages/thamerpic

Galicia sets legal definition of artisan food

By Niamh Michail

Spain's Galicia has set a legal definition of artisan food, which prohibits the use of artificial colours, flavours and tropical fats such as palm oil and coconut oil.