Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
Monosodium glutamate (MSG), a flavour-enhancer, does not increase the risk of developing allergies, such as asthma and rhinitis, says a new review from the US.
FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.
Wild has developed a new line of flavours for baked goods that are said to be more stable than is usual and have a more intense fruity flavour and aroma.
The Food Standards Agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods.
Ohly is launching an upgraded version of its torula yeast extract Provesta 512, following improvements to its processing and increased free glutamic acid level.
DD Williamson has succeeded in sourcing certified annatto extracts for use as food colors, opening up new possibilities for manufacturers to make organic claims on foods.
Naturex has divided its business into three distinct business units so as to develop products that are targeted to the main markets it serves, and has unveiled a new corporate image.
What does health taste like? As a kid, I was encouraged to hold my nose and swallow down broad beans and cod-liver oil. If they tasted bad, it was only ‘cos they were good for me.
Kemin is introducing a new blend of rosemary and green tea extracts in Europe and Asia, which it says work together to neutralise each others’ distinctive flavours and can help retain an appealing colour and flavour of meat products.
The presence of banned colouring methyl yellow in food spices in Belgium, France, Luxembourg and Germany has led to a slate of recalls; although not affecting finished foods for now, the issue is reminiscent of the Sudan Red recalls of 2005.
International Flavors and Fragrances has opened a new production line for its CapLock encapsulation system in Haverhill, UK, so it can shorten the supply time to its European customers.
The European Food Safety Authority (EFSA) has expressed safety concerns over the use of two smoke flavourings in food as it publishes the first in a series of risk assessments into smoked flavour products.
Symrise has launched a new toolkit of flavour masking solutions to help food manufacturers to overcome the off-notes and aftertaste associated with stevia-derived sweeteners.
The organic oil specialist, Earthoil, has achieved fair trade status for its Indian mint growing facility under an Institute for Marketecology (IMO) scheme in order to meet growing demand for ethical products.
Acquisition hungry food firms with a strong capital structure can benefit from acquisition opportunities thrown up by the economic turmoil, says an analyst – a view shared by Israel’s Frutarom, which last week reported a record year of profits following...
Cadbury and Mars are attracting severe criticism from food campaigners, who say they have not fulfilled promises to remove certain artificial food colours from products by the end of 2008.
The political unrest in Madagascar, the world’s leading producer of vanilla, has highlighted the need for ingredients companies to diversify supply and eyes have turned to India as an alternative source.
A supplier of lignin-derived vanillin claims that its processes for sourcing and producing the ingredient can dramatically reduced the carbon footprint compared to sourcing from some mineral oils, according to recent testing.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
Chr Hansen is launching a new natural violet colour derived from purple carrot, which is said to bring cost and stability benefits for a broad range of beverages, fruit preparations and confectionery.
Latest UK efforts to halt honey bee decline aim to stimulate more communication on reporting health problems in hives, as disappearing pollinators could have a serious effect on food supply and ingredient sourcing.
German scientists have reportedly cracked the secret of Gouda’s complex, long-lasting flavour, and this could lead to developing more flavourful cheeses and other dairy products.
Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive if the protein reacts with the flavour, says a new American study.
Kerry has agreed to the acquisition of the savoury flavourings business Dera Holding NV in order to pursue its drive into markets in Eastern Europe and the Middle East.
Flavour giant Givaudan is using new sensory validation techniques to measure how salt impacts on aspects of taste, and is using this as the basis for new ingredients.
New research connecting metabolic syndrome to greater sensitive to the effects of salt intake on blood pressure in Chinese people could lead to the development of less salty dishes, new food labelling, and a re-education of taste buds.
Patients with kidney disease may be at danger from a ‘hidden threat’ of phosphorous additives found in processed and fast foods, says a new study from the US.
FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients to food, and salt is back in the headlines with Swiss worries...
Seeds of the Osmanthus fragrans plant may offer a novel red colour for food formulators, and tap into the growing demand for natural colours, says new research from China.
Frutarom has finalized its acquisition of the UK flavour and fragrance company Oxford, which brings it one step closer to its goal of being a $1bn group by 2012.
Self-assembled emulsion droplets encapsulated in carrageenan-based gels may one day be able to deliver flavours and nutrients in food, says preliminary research from Nestle.
The UK’s Food Standards Agency (FSA) has published a list of food products that have been voluntarily reformulated to remove six food colours associated with hyperactivity in young children.
The flavour company Fromatech has merged with Food Ingredients & Specialities to offer customers function and taste solutions rolled into one, along with a new partnership to help it expand outside of Europe.
The average UK household bought buying 1.3 per cent less salt in food products in September 2008 than two years before, according to new data from TNS Worldpanel, data seen as testament to reformulation efforts.
Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.
As the industry prepares for new wording to describe natural flavours, research is underway to investigate what consumers will understand by the new terms.
Shifting production closer to the customer and developing products to reduce resource consumption are among the measures introduced by Chr Hansen which it says has improved its environmental record, whilst adding value to the business.
The new EU flavouring regulation should cause no immediate panic amongst food manufacturers, says Synergy, but there are some aspects of the law that are left open to interpretation.
Naturex has reported solid revenue growth for Q4 2008, closing a year of integrating new acquisitions into its business and developing a network with new offices around the world.
Ungerer has developed a new range of flavoured oat fibre powders that are imbued with natural flavour that can add both a fruity taste and health benefits to baked goods, dairy, desserts and smoothies.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research from Nestle.
