International Flavors & Fragrances is looking to extend its customer base in the UK and Ireland through a new distribution deal with Barentz focused especially on small and medium manufacturers.
Frutarom has made a confident start to 2009, putting its rapid growth strategy into action once more with an agreement to acquire UK flavour and fragrance ingredients firm Oxford.
Progress has been made in pinpointing the mechanism of that most mysterious of taste sensations, umami, with potential implications for understanding taste preferences and undercovering the workings of other proteins.
There may be a shred of truth to sisters telling their brothers that they have better taste than them but we’re not talking about fashion or music, according to findings of a new study.
Companies should check now whether their additives, enzymes and flavourings comply with the EU’s new Food Improvement Agent Package, says Xavier Lavigne, food law manager with nutrition policy consultancy EAS.
Symrise is expanding the capabilities at its site in Vienna in a bid to gain more traction in the southeastern European market, with a particular focus on fat-based products.
A survey into the levels of colourings in food products in Australia showed usage far below the maximum permitted levels (MPL); FSANZ says this shows there is no public health risk associated with their use.
DSM has launched a new yeast extract for chicken flavours, as it predicts innovation in meat flavours will continue on the back of natural and authentic taste needs.
Danisco's director of regulatory affairs explains what the newly adopted legislation on food additives and enzymes means for industry, and the question marks that remain.
Symrise today inaugurated a new pilot plant for flavour encapsulation at its Singapore facility, which the company says is one more step in its expansion in the region.
Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.
The European Commission has imposed definitive anti-dumping duties on the additive from China, stating that the impact on firms using the additive will not be great.
14 out of 26 assessed food flavouring substances are safe for human consumption at estimated current intake levels, according to a new scientific opinion from EFSA.
Additive and enzyme associations have welcomed the adoption of the new FIAP package on additives, flavourings and enzymes – but concern remains about the Southampton colours warning.
Allura Red is due to go up for discussion by the EFSA’s food additives panel in January, as the food safety agency fast tracks assessment of the ‘Southampton six’ in its broader review of food colourings used in the EU.
A new assessment has concluded that coriander essential oil is safe for use in foods, based on a long history of use and lack of toxicity in limited studies.
Symrise is marking the official opening of its Global Citrus Center in Brazil, which represents a major expansion of its existing set-up to take advantage of proximity to prime fruit sources and is claimed to solidify its position as a leader in the citrus...
UK ministers have agreed with a Food Standards Agency proposal on voluntary phasing out of the ‘Southampton six’ food colours by the end of 2009, according the agency’s chief executive.
Kerry Ingredients and Flavours is expecting to see considerable growth in its business in Russia over the next five years, as a result of both its global customers investing in the country and its own investment efforts.
Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.
German flavour and fragrance manufacturer Symrise remains confident of seeing growth for the remainder of this year and next, despite the financial downturn which is gripping the world markets.
Symrise is putting strategic emphasis on restaurant-driven trends and home-cooked flavours, and is working on its meat, fish and vegetable flavour offerings to make them more authentic.
Flavour firm Symrise has added new development labs and a sensory and consumer research centre to its site in Moscow, as it aims to increase understanding of Russian tastes.
The food industry should embrace the possibilities offered by open innovation if they are to succeed in an increasingly competitive market place, says a new review.
Givaudan is introducing eight new orange flavours that it has developed using its TasteTrek system, which it expects to disrupt consumers’ preferences of orange and move the market forward.
With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.
The trend towards meat flavours that taste as closely as possible to specific cuts is gaining pace, as Givaudan launches a range of chicken, beef and pork flavours.
A range of African-inspired flavours for beverages are being introduced by Symrise as it taps into the growing popularity of African ingredients which offer the novelty factor as well as health benefits.
Consumers are not aware that they could be enjoying more authentic chicken flavours and more intense flavour profiles than in many market products, according to a consumer and sensory specialist.
The Australian and New Zealand food safety regulator is mulling a part reversal of a 1990s restriction on the use of coal-based dye erythrosine, after receiving a petition for its use in colourings for bakery icings.
In the second in our special series on sustainability, FoodNavigator considers how far a company should go in making green sourcing claims, if it is not able to ensure that every ingredient and production process is as green as can be.
Naturex has set up its own corporate foundation to support local communities in parts of the world where it sources plant raw materials, as it looks to long term sustainability and putting its corporate values into action.
Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
It is no longer enough for ingredients firms to look at their water and carbon footprint, says Symrise’s innovation chief, but sustainability should be a primary consideration for new product development.
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
Calls to ban the Southampton colours are reverberating around the world, as week campaigners in Australia called on FSANZ to phase out the additives implicated in hyperactivity like its UK counterpart.
Food manufacturers are well aware that, in order for a product to succeed, they must understand consumer wants and needs. But according to a new paper from Frost & Sullivan, they need to delve even deeper into the link between flavours and emotions.
By-products from food production pose a major problem to industry. FoodNavigator is seeking your views on how food companies can minimise their waste and put their leftovers to good use.
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Food firm Kerry delivers like-for-like trading profit of €134 million at its ingredients and flavours unit for the first half of 2008, thanks in part to 'prudent price actions' that have brought good cost recovery to the group.
Genetic manipulation of enzymes in plants responsible for aromas in fruit and vegetable may enable fine tuning of flavours, suggests new research in Nature.
