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.
Blue Pacific Flavors has entered into an exclusive partnership with
nano processing firm MicroFluides, a move the company says will
allow it to create new food solutions that combine the science of
taste receptor technology and nano...
New technology has ramifications for food formulators as Japanese
scientists are pioneering the use of functional near-infrared
spectroscopy (fNIRS) to monitor brain responses to flavour.
Scientists in Australia are "dragging food science into the 21st
century" by using neutrons to probe the molecular structure of food
and ingredients, and changes that occur during processing.
A fair trade certified pure vanilla is due to hit the US market, as
a collaboration between flavor firm David Michael and fair trade
certifier TransFair USA taps into the growing consumer interest in
social responsibility.
Delegates at last week's IFT conference heard why aromas are of
such critical importance to consumer decisions - and how new
technology could improve sales.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Danish company, Chr. Hansen has announced that it has won a patent
case to protect its natural LiquidCap colour, a result that
protects not only Chr. Hansen but also the customers, said the
company.
A caramelized onion flavor is set to hit the US market, with
manufacturer DD Williamson announcing that it has started
commercial production of its new ingredient, designed for use in
soups and sauces.
Food preferences and flavour perceptions may be formed in the womb,
and form the basis of understanding selection and consumption,
experts told delegates in Orlando.
President of the Institute of Food Technologists (IFT) Margaret
Lawson has become vice president for science and innovation at
global food colour manufacturer DD Williamson.
Wild and Vitanene have developed a biotechnologically-derived
natural beta-carotene food colour designed to help food makers
formulate clean-label products.
A European supplier of organic flavour extracts has added a range
of new ingredients to its portfolio, designed to produce a cleaner
label and boost the profile of organic products in the eyes of
consumers.
Savoury ingredients supplier Synergy has developed three new sauce
bases that it claims can overcome the common quality and labelling
issues faced by traditional complete dry sauce bases.
Natural, water-soluble orange and yellow food colourings from
cactus pear could offer "a new valuable source of colour
preparations" say the German scientists working on bringing the
pigments from the lab bench to industry.
Leading spice firm McCormick continues in its strategy to expand
its business into areas of strong growth potential, announcing last
week that it is to acquire an Asian food company.
Exter Aroma has launched a clean label bouillon flavour (HVP) based
on sunflower that offers food makers an allergen free, non-GM, 100
per cent vegan flavouring option.
A major cereal brand is set to be re-launched in the US with new
scented fruity packaging that the manufacturer hopes will increase
the appeal of its product.
Rhodia explains to FoodNavigator why the firm's vanillin price
increases, unveiled today, are absolutely necessary for the
business to progress - and why so much attention is being focused
on China.
Adding one per cent vitamin C to the natural red coloured betalains
from the purple pitaya fruit boosted pigment stability, say German
researchers, and could offer a viable alternative to red beets.
The UK's Food Standards Agency is seeking views and comments on
proposed amendments to European colour regulations covering Sunset
Yellow FCF (E 110) and Titanium Dioxide (E 171).
Carmine and cochineal extracts, the red food dyes made from the
dried bodies of the cochineal insect, should be removed from the
food supply once and for all, claims the non-profit Center for
Science in the Public Interest (CSPI).
Flavor firm Virginia Dare is to introduce new products that appeal
to the Hispanic market in an effort to capitalize on the flavor
preferences of the growing Hispanic population in the US.