Confectionery

Tapping E414 in Senegal: “This is the ‘grand cru’ of acacia gum”

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Tapping E414 in Senegal: “This is the ‘grand cru’ of acacia gum”

By Flora Southey

Acacia gum, or food additive E414, is used by food and beverage manufacturers as a natural texturizing agent. FoodNavigator travels to Senegal to find out how the plant exudate is ‘tapped’ from African acacia trees, before being exported and processed...

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Nine trends driving flavour innovation

By Oliver Morrison

The ‘Instagram effect’ means consumers are more open than ever to new flavours. International Taste Solutions (ITS), which manufactures and supplies natural flavourings to the baking, snacks, dairy and active lifestyle sectors, teamed up with market research...

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NPD trend tracker: From dragon fruit Fanta to tea-inspired chocolate

By Flora Southey

The latest new product developments in Europe cover Kettle Chips' fruit and vegetable-based crisps with gourmet seasoning, tea-inspired chocolate bars, organic Laughing Cow Cheese, and a new Fanta flavour in France that was chosen by teenagers for...

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