Leading ingredients firm Cargill has developed a number of whole
grain, low fat tortilla prototypes in an effort to capture a slice
of the growing US market for the healthy bread alternative.
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
UK firm Create Flavours has developed an innovative method that it
claims is capable of recreating more accurately the original
flavour of strawberries.
Encapsulating vanillin in beta-cyclodextrin could improve the water
solubility of the compound, as well as offering protection against
oxidative degradation, suggests research from Greece.
French wine authorities have laid down plans to ban the
controversial use of wood chips in higher quality appellation
controllee wine, after the practice was approved by the European
Commission.
International Flavours and Fragrances (IFF) is to separate its
business into two different units in a bid to better reflect its
flavour and fragrance operations.
International Flavors and Fragrances (IFF) is to separate its
business into two different units in a bid to better reflect its
flavor and fragrance operations, the company announced yesterday.
Flavor firm Senomyx has entered into a second research and
commercialization agreement with Japanese food and pharma group
Ajinomoto, a move designed to further the companies' development of
natural flavor ingredients.
Flavors company Sensient Technologies has reported a third
consecutive quarter of strong sales growth on the back of good
demand and price increases for its products.
Givaudan claims to have continued its good sales growth momentum
despite strong comparables in the third quarter and the ongoing
streamlining of commodity ingredients.
Scientists at Symrise have reported the potential of benzyl amides
as potential bitter-masking compounds for food and drink, research
that may lead to cheaper alternatives for food scientists and
formulators.
International Flavors & Fragrances has completed an internal
program designed for sodium reduction, which provides the firm with
a base of reference for its range of flavor systems for reduced
salt applications.
A patent covering the use of the human bitter taste receptor to
screen for compounds could give Senomyx a significant edge in the
race to identify new flavour ingredients.
The reason why some people dislike vegetables such a broccoli and
sprouts is due to the genetic defence mechanism to potentially
harmful compounds in the plants, a result that deepens our
understanding of taste.
Changes to Danisco's ingredients division will lift the EBIT margin
for the segment to above 15 per cent, according to the firm's
announcement of Q1 2006/07 results.
Another petition has been filed in recent weeks requesting
immediate action to protect popcorn factory workers from the
lung-disease causing butter flavour diacetyl.
Another petition has been filed in recent weeks requesting
immediate action to protect popcorn factory workers from the
lung-disease causing butter flavor diacetyl.
Spices and seasonings are slowy gaining popularity in the US, as
once pernickety consumers are warming to the increased ethnic
diversity of foods and flavors, reveals a new report.
Slovenia's Vitiva has reported sales growth in excess of 200 per
cent for the first half the year, as it continues to implement its
rapid growth strategy and reach out into new business sectors.
The FSA is seeking comments on proposed European Commission
regulations that would establish a common authorisation procedure
for food additives, food enzymes and food flavourings.
Quest has developed what it calls its '3-D approach' to snack
flavour development in order to offer customers greater flexibility
and identify key trends earlier.
Scientists at Cornell University have created an environmentally
friendly, non-toxic, removable, edible paint that could be used in
candy and dietary supplements.
US researchers have investigated how quickly mammals evaluate
odours, pushing back the boundaries of understanding smell, and
having implications for the food industry.
US-based scientists say they have identified two proteins
responsible for the perception of sourness, a taste that up until
now has been poorly understood.
Swiss flavour giant Givaudan has reported growth in the first of
2006, despite the ongoing streamlining of commodity ingredients in
both flavour and fragrance divisions.
Spices have benefits beyond giving flavour to foods and drinks, say
scientists from Holland and Canada, and could be considered as
'functional' ingredients in the struggle against obesity.
Chr Hansen chairman of the board of directors Jens Bigum has
announced his intention to step down once the group's annual report
and accounts are formally approved in December.
Fundamental research from a UK-US collaboration could lead to
development of a small, robust, low power flavour tester that can
not only distinguish between the four basic tastes, but also umami
and metallic.
French ingredients supplier Euringus has launched 13 new tea
extracts, designed to add flavour not only in iced teas and
tea-based beverages, but also in dairy, confectionery and soy
products.
The sweet tooth hypothesis, that people who prefer sweets eat more
fruit, could be used to develop strategies to boost fruit and veg
intake and tackle obesity, suggests fundamental research from
France and the US.
Some words are powerful enough to activate parts of the brain
dedicated to smell, suggesting that food companies should pay
closer attention to what they put on their labels.
Nottingham University researchers have reported improvements to the
method of functional magnetic resonance imaging (fMRI) of the brain
to give scientists a more "natural" insight into the perception of
taste and aroma.
Whether they are simply interested in supporting their overall health & wellness or are targeting a specific need state that’s important to them, consumers...
