Sensient Food Colours Europe has developed a range of palm-free colours through research into soluble and encapsulated systems that do not depend on palm oil-based emulsifiers.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
The UK Flavour Association has outlined its core aims following its launch in London, saying it will be a crucial voice for its members on quality control, technical and regulatory issues.
We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
High purity stevia volume sales at PureCircle have increased by more than 20% year-on-year, PureCircle reported in a pre-close update for the second half of its financial year.
UK firm Ulrick & Short has vowed to step up its research into launching new functional clean label ingredients and extending the uses of its additional raw material crop base.
Datamonitor has highlighted ‘all natural’ food and drink trends, including sprouted seeds, grains and beans; natural sweeteners; grass-fed dairy and meat products and eating like a caveman.
California-based San Joaquin Valley Concentrates aims to boost its range of crystalline natural red colours, which it has developed in the US, in the global market.
A ‘claim free’ trend may be set to emerge, with consumers becoming blind to complicated labels and pack assertions they may clamour for simple, natural ingredients they can understand without explanation.
The IFT annual meeting and expo in Las Vegas started as it meant to go on, with inspirational speeches from Starbucks boss Howard Schultz and PepsiCo's R&D chief Dr Mehmood Kahn, a whole new look for Corn Products International - launching here...
Galam Group is rolling out a range of soy-based formulations to address demand for textural and gluten free solutions globally following its acquisition of Italy’s NutriGal in 2008.
Global flavours house Synergy is launching street food inspired natural seasoning blends for snack foods, building on growing demand for such flavours from the food industry and consumers.
DuPont Nutrition & Health has followed the launch of natural metal chelator Guardian Chelox L in the US with a version containing rosemary extract, an antioxidant, tailored to European markets.
Omega-3 suppliers must get to grips with their manufacturing customers and with consumers if they are to market their products successfully, according to Virpi Varjonen, executive consultant at commercialisation agents Invenire.
Dutch food additives firm Siveele will benefit from considerable investment in the business from Chinese manufacturer Pangbo Biological Engineering, with preservatives being one focus for future development.
Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara gum.
LycoRed is facing a wave of consumers demanding natural alternatives to existing colours and is responding with new formulations in addition to broader product development.
UK-based Ulrick & Short is committed to non-genetically modified (GM) ingredients and is redoubling efforts to source them, although that task is becoming tougher, according to director Adrian Short.
German colours specialist, Sensient, has an aluminium-free colour range that it says will plug demands defined by the impending EU law to reduce aluminium levels in foods.
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest researchers.
UK firm INO claims to have created a coffee sub-category with ‘global potential’ by creating the first instant coffee fusing organic fruit with coffee beans using a trademarked method.
Discussion continues over whether stevia compounds in food and drink products can be labelled as ‘natural’, with the weight of opinion favouring ‘from a natural source’ as a descriptor.
LycoRed plans to target Eastern Europe for sales growth, according to newly appointed global vice president of marketing and sales for Europe, Middle East and Africa Frederic Nanquette.
Manufacturers of fruit gums, milk cream fillings and ice cream can now benefit from a range of natural strawberry flavours that has just been launched by flavours firm Wild in Germany.
EU dairy and beverage manufacturers may have access to another form of the dietary fibre methylcellulose, which induces feelings of fullness – or satiety – if a novel foods application by Dow Wolff Cellulosics (DWC) succeeds.
Manufacturers of baked goods and other foods in Germany, Switzerland and Liechtenstein will benefit from extended services and capacity following the sales partnership between Kampffmeyer Food Innovation (KFI) and Meyerhans Mühlen.
First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
A new method to extract compounds from 'low value' mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers.
The Coca-Cola Company has confirmed to BeverageDaily.com that it has launched stevia-sweetened varieties of Sprite and Nestea in France with 30% less sugar – the first roll-out using its headline brands on a major market since European Commission (EC)...
Sensient Flavors has launched new ice cream concepts that allow manufacturers to offer products that fit with seasonal consumer preferences, using fruit preparations with a 'fresh and healthy' appeal and added cookie, meringue and coffee bits.
There's a lot of gas about using natural and sustainable ingredients in foods, but is industry throwing one free and natural ingredient out of the window without considering its potential?
Spanish researchers claim to have developed a cheaper, faster and more accurate method for detecting gluten levels in hydrolysed foods, and found that numerous products tested, including beers, using their new assay showed gliadin levels well in excess...
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
German scientists say they have found synthetic caffeine in four beverages on sale that claimed to use wholly natural sources, but say that they developed a simpler test for determining caffeine’s origins that could curtail a ‘high risk’ of fraudulous...
Chia has the potential to become the bestselling health food ingredient in Europe, according to the company looking to secure extended EU novel foods approval for the seed considered a high source of omega-3.
After Premier Foods’ announced this week that it plans to up its spend on ‘power brands’ such as Hovis, Investec analyst Martin Deboo told BakeryAndSnacks.com that UK bread was a “terrible industry” to be in due to industry overcapacity.
With 2011 sales jumping 12.3%, the world’s biggest botanical extracts specialist says it will acquire 4-5 companies in 2012, with negotiations advancing with an Asian target.
An all-natural, clean label brine system has been developed through a collaborative project with three major UK and Irish ingredients companies to offer an improved solution to phosphate replacements in poultry applications.
Ingredients firm Herza Chocnology has launched a range of bake-stable chocolate batons for baked goods that can be tailored to meet manufacturers’ precise size, shape and flavour requirements.
The role milk sugar lactose and its derivatives play in the human diet is often ‘misunderstood, underestimated and undervalued’, according to a new paper in the International Dairy Journal (IDJ).
German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.
