Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
Purac has officially opened its new lactic acid factory in
Thailand, where it hopes to build on lactic acid growth in Asia as
well as cutting production costs.
Symrise has reported a sales increase for the first quarter of 2008
led mainly by emerging markets but bottom line figures suffered due
to higher energy and raw material costs.
Symrise has finalized its acquisition of Chr Hansen's flavorings
business in a move that will bring the company broader market
coverage in the US as well as a more diverse ingredients portfolio.
A Unilever symposium at its Dutch research institute in Vlaardingen
has brought together some of its food industry partners and members
of academia to discuss ways companies can meet health and wellness
trends with an emphasis on...
Senomyx has reported a 98 percent increase in revenue for the first
quarter of 2008 over the comparable period in the previous year,
owing to the flavor specialist's collaboration with Ajinomoto and
two new partnerships.
Ingredients supplier Wild has introduced a solution for adding natural antioxidants to light-coloured ice cream and baked goods products without compromising on flavour.
Demand for nature-identical flavours in Central and Eastern Europe
(CEE) remains strong, as lower prices override the Western clamour
for all-things natural and organic, say exhibitors at FiCEE.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
Kerry Ingredients & Flavours has extended its line of
functional flavors, which are said to combine the flavor and
nutritional value of fruits and vegetables.
Flavor ingredients supplier Treatt has added Apricot 9853 to its
Treattarome soft fruit flavor line and says the new ingredient
could make headway in a flavor category that has not been commonly
used in North America.
Food supplements manufacturers may have to reformulate thousands of
products aimed at both children and adults if calls for bans on the
use of certain artificial colours become reality.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.
Lycopene from natural sources and as a food colour would likely be
within the ADI for most people, concludes EFSA, but its use in
beverages is high and young children may consume more.
Cadbury Schweppes has pledged to remove all artificial colorings
from its confectionery products by the end of the year in response
to concerns over their possible effects on behavior.
Artificial colours linked to hyperactivity in children by the
Southampton study should be phased out in Europe, said the UK Food
Standards Agency today.
Aromatech is targeting the Algerian market with price-competitive
flavours to suit the local palate, as inflated material costs are
making basic products unaffordable.
Givaudan has reported strong sales for the first quarter ending
March 31 with results significantly boosted by the continuing
integration of Quest International.
The Peruvian berry Berberis boliviana Lechler is a rich
source of pigments that could naturally colour products like
yoghurts and replace synthetics, suggests new research from the US.
Distributors Barentz Europe and Ernst Sander are officially
launching their joint venture, called Barentz-Sander, this week,
with an eye to bringing a bigger portfolio of ingredients to the
tricky Swiss market.
Synergy has adopted a new structure for its businesses in the UK
and Ireland, with closer coordination of operations and development
activities and the ultimate aim of providing a 'one touch' service
to clients.
Organic food makers must make alliances with ingredients firms and
farmers to ensure they have a secure supply of organic ingredients
in the face of increasing demand, advises Frost & Sullivan.
Aseptic ingredients can help beverage manufacturers tap into the growing trend for natural products, says Wild Flavors, which recently acquired its own aseptic manufacturing business.
A year after signing a R&D deal with Givaudan, RedPoint Bio has
patented the use of its technology for discovering ways to modulate
the way the human body detects taste.
The European Food Safety Authority has concluded that the
Southampton study gives no basis for changing acceptable daily
intakes (ADI) of food additives, due to inconsistencies and the
inability to attribute the effect to any additives...
The globalization of food poses risks on the safety and quality of
ingredients said the US Pharmacopeia (USP), which is providing
advice on overcoming new challenges.
Denmark's Chr. Hansen is to sell of its US-based flavor activities
to Germany's Symrise group in order to focus more on its higher
added-value operations.
More accurate intake data is required for a number of flavouring
substances, says the European Food Safety Authority, as the
standard model for estimating consumption levels was found to be
inconsistent with information provided by...
Doehler is stepping up its presence within both the sourcing and
processing of citrus fruits via a Brazilian investment designed to
meet changing needs of beverage manufacturers.
A new primer on human taste perception underscores the importance
of this primal sense in life experience and gives an insight into
the link between the taste of certain nutrients and compounds and
our very survival.
Collaboration with customers, cautious pricing, a simplified
structure and innovation all helped Kerry Ingredients achieve
profit increases despite soaring raw material costs.
A debate on flavourings has erupted over a report from a consumer
pressure group that claims fruit flavourings mislead consumers into
believing they contain actual fruit extract.
Blue Pacific Flavors is collaborating with New Zealand research
institute HortResearch to develop and commercialize new fruit
flavors that are true to the taste of the original whole fruit.
A worrying decline in the US bee population over the last few years
could have a major impact on companies who rely on honey bees to
pollinate plants that are widely used as ingredients.
A blue colorant developed by ColorMaker in partnership with D.D.
Williamson is designed to provide a shelf-stable natural blue hue
at a low pH for increased flexibility.
Givaudan achieved savings by integrating Quest International ahead
of plan, increasing its product portfolio and allowing it to
refocus on higher value-adding ingredients.
New derivatives of the compound guanosine 5'-phosphate may enhance
the sensorial impact of monosodium glutamate (MSG) and boost the
umami taste to savoury-based foods, Italian scientists report.
Fragrance and flavors player Givaudan has announced the sale of its
St Louis based food ingredient business and manufacturing facility,
as the company continues product streamlining.
DSM's full year nutriton results show investment in
innovation is rewarded with strong market position, but rising
costs, high expenditure and damaging exchange rates compromised
profits.
An all-natural colouring derived from seaweed has put blue Smarties
back on the shelves following their removal two years ago in
response to concerns over artificial additives.
The release of aroma from a starch-containing food is dictated by
interactions of the volatile compound with the carbohydrate,
suggests new research from France.
Takasago has unveiled plans to open a new citrus center in Florida,
the USA's largest citrus-producing state, in a bid to increase
product quality and innovation.
Indian spice producer Vallabhdas Kanji Limited (VKL) has received
unspecified investment from Argonaut private equity firm, which
will let it pursue acquisition opportunities on a global scale and
further boost its manufacturing capacity.
Trehalose, a sugar found naturally in mushrooms, honey, lobster and
shrimp, improves the fruity aroma and the levels of healthy
polyphenol compounds in strawberry cream, suggests a new study.
The European Food Safety Authority is expecting to complete its
evaluation of the safety of 2,800 flavouring substances by April to
allow for a positive list to be established, but is seeking for
more information from industry.
Frutatom has announced new investment in its US flavor operations,
this time radically expanding its New Jersey facility to house new
R&D capabilities.