In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.
Just before the adoption of a regulation by European Commission (EC) on November 11 to approve the sale and use of steviol glycosides, Wild's senior vice president of business development, Fabiana Matucci, told BeverageDaily.com how she thought stevia...
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
Natural flavours supplier, Kerry Ingredients, has flagged up a six month dateline for the conclusion of an existing project aiming to optimise the stability of natural citrus flavours for use in beverages.
Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.
Smaller scale manufacturers of bakery, soft drinks, confectionery and ready meals are the target of new guidance from the UK’s FSA on alternative colouring options for the reformulation of products that still contain one or more of the ‘Southampton six’...
European food and sports beverage makers are set to benefit from a new dairy ingredients joint venture, which is aimed at increasing whey protein manufacturing capacity in Europe as well as improving the speed and reliability of the supply of such ingredients,...
The newly renamed Natural Colors Division was the star performer in Danish ingredients supplier Chr Hansen’s Q3 results, showing 34% organic sales growth for the quarter, compared to 5% for Cultures and Enzymes, and 9% for Health and Nutrition.
Non-profit World Stevia Organisation is broadening its scope to include all natural sweeteners, such as monk fruit, thaumatin, and others whose potential is still being explored, as sweeteners are frequently blended in food and beverages for optimal taste...
A new ‘clean label’ dough hydrator, used in conjunction with standard dough conditioner, provides savings on raw material inputs and boosts bread quality, reports French supplier Limagrain Céréales Ingrédients (LCI).
LycoRed is launching a new water-soluble beta-carotene colour, which can be used as a natural colour to generate the same orange and yellow hues as out-of-favour Southampton colours Quinoline Yellow and Sunset Yellow.
Rosemary extracts can now be used as antioxidants in organic food in the EU provided they are from organically-grown rosemary and ethanol is used for the extraction, following an amendment to the annex of the 2008 organic regulation.
Chr Hansen has raised its outlook for 2010/11 after another fine set of results in Q2, with particularly strong performance from its colours and blends division – though it continues to keep close watch on carmine prices.
Avebe says Eastern Europe is the principal market for its new Eliane potato starch-based fat reducer for mayonnaise, but insists that cost hikes and accelerating "health and wellness trends" could soon see demand shifting west.
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
Consumers who are generally concerned about chemicals in their lives are more likely to seek out natural foods, indicates a new study from Switzerland – but if they have no grasp of dose levels they may be overestimate the potential risks posed by synthetic...
It would be better to delay adoption of annexes to the new FIAP regulation on food additives than settle on a version that raises interpretation questions and disrupts the industry, according to the Federation of European Specialty Food Ingredients Industries...
The European Food Safety Authority has established a new, lower acceptable daily intake for the food colouring amaranth after re-evaluating the scientific evidence for its safety, a suggests that new specifications also be set.
The European Food Safety Authority (EFSA) has highlighted “reservations” about the safety of certain food flavouring substances, suggesting that further evaluation is needed to confirm that these do not harm human health.
The UK’s Food Standards Agency (FSA) is calling for comments from the nation’s food industry on proposed changes to EU food additive legislation to ensure all current additive uses are included in the new lists.