Players in Brazil’s orange juice industry have been investigating a technique known as densification, whereby more citrus trees are planted in the same area to increase yield. We catch up with CitrusBR’s Tatiana Campos to learn about the productivity...
A range of flavours free from citrus-derived molecules, fractions and oils, has been developed by IFF to overcome challenges in the citrus supply chain.
New technology developed at the VTT Technical Research Centre of Finland enables the use of pectin-containing agricultural waste, such as citrus peel and sugar beet pulp, as raw material for bio-based polyethylene furanoate (PEF) plastics for replacing...
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Lemon, orange and grapefruit are citrus staples - but what about pomelo, calamansi and yuzu? Kerry takes a look at where beverage flavours could go in 2019 and beyond.
More detailed investigation is needed into the effects of flavour Limonene on modern food processing techniques, the degradation products generated, and the toxicity from such products, say researchers in India.
CP Kelco, a US-based global producer of specialty hydrocolloid ingredients, has announced the market availability of GENU Explorer Pectin ND-200, a label-friendly food ingredient solution designed for neutral pH dairy desserts.
Biotech firm Evolva has inked a deal with Paris-based FCI to sell, market and distribute its fermentation-derived citrus flavours valencene and nootkatone.
Coffee grounds used to grow mushrooms, orange peel transformed into clothes and hemp for 3D printing are just some of the food waste by-products traded on InSymbio’s digital marketplace for food biomass, residues and by-products.
Premium Ingredients has developed new stabilisers for acidified dairy drinks that it says will alleviate some of the strain created by rising prices and dwindling availability of pectin.
Demand for citrus flavour market is set to rise in Europe in the next ten years, says Future Market Insights (FMI) - but which are the most popular flavour blends, what is fuelling this growth and how steady is supply?
A botanical extract technology focusing on essential oils from citrus peel could help cut cosmetics and food prices as well as reduce food waste, the firm behind it is claiming.
Sensient Flavors says it expects its new premium, natural soft drinks concepts with a higher fruit content to perform well in all central European countries where consumers are fond of traditional local fruits.
While any flavor house with sufficient resources can monitor what’s happening in stores, restaurants and bars to get a sense of emerging trends, this only tells you what’s happening now, not what the future might taste like, says Firmenich senior marketing...
EHL Ingredients has introduced the Australian herb lemon myrtle to the UK market, touting it as a natural, organic ingredient with lemon and basil notes that could be used in tea, or as a food ingredient.
Powdered whole fruits incorporated into foods, drinks and supplements as functional ingredients could be a way for industry to improve the nutritional value of products and increase fruit intake, suggest 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.
Sky-high orange oil prices helped flavour ingredient supplier Treatt more than double its half-yearly profits, but the next six months may not be so strong as prices may have peaked at $8/kg.
Netherlands-based biotechnology company Isobionics has developed a fermentation process for the commercial production of its aroma substance, Valencene Pure.
Givaudan is introducing eight new orange flavours that it has developed using its TasteTrek system, which it expects to disrupt consumers’ preferences of orange and move the market forward.
The high cost of citrus, mainly as a result of poor weather in prime growing regions, has led Givaudan to develop a new range of lemon oil replacers, which it claims are a precise match for the flavour profile and functionality.
Ingredients companies may look to more consistent sources of citrus fruit outside of the US to compensate for Mother Nature, according to Blake Anderson, president of Symrise's North America flavor division.
A new study adds to existing evidence that orange essential oils
could prove useful in the formulation of all-natural and organic
ingredients that live up to stringent food safety standards.
Essential oils from citrus like mandarins and lemon could be
natural anti-fungal agents for food, tapping into the search for
natural alternatives to synthetics, suggests new research from
Spain.
Citrus oils - particularly those already used as flavourings -
could be an ideal alternative to chemical-based antimicrobials for
food applications, says a new paper.
Takasago has unveiled plans to open a new citrus center in Florida,
the USA's largest citrus-producing state, in a bid to increase
product quality and innovation.
DSM has developed a new enzyme for citrus fruit processing, which
retains a cloudy appearance in juice drinks and makes them more
visually appealing to consumers.
The Japanese citrus fruit Citrus depressa yields high
methoxyl pectin in higher quantities than grapefruit and lemon, and
could be used as a gelling agent, researchers from Japan have
reported.
Symrise has unveiled a new global brand for its citrus flavours,
Naturally Citrus - the next step in a 'global citrus offensive'
announced earlier this year.
Orange prices in the US have shot up in the past few years on the
back of an unexpected supply squeeze, but Florida's production
potential could mean things will soon start to look up, according
to some industry experts.
Food retailer Marks and Spencer have released the smallest ever
tangerines, just in time to fill Christmas stockings and cash in on
the novelty Christmas market.
Danisco flavourists have created a range of sports drink concepts
using their water-soluble citrus flavours and fortified with
healthy ingredients to appeal to the growing number of sports
beverage makers in Asia.
Scientists have developed a chip that can improve the flavour of
citrus varieties, which could have consequences for the growing
natural flavours sector.
Citrus fruit production in the US is on a general low, largely as a
result of hurricane damage in Florida, according to the US
Department of Agriculture's (USDA's) December crop production
forecasts.
The Florida citrus industry is struggling to recover from a string
of disease and natural disaster, but with production forecasts down
and likely to fall further, and with no carry-over supplies from
last season, it looks likely that...
The Florida Citrus Commission (FCC) has agreed to relax maturity
standards for oranges and grapefruits processed for juice in a move
to help growers impacted by Hurricane Wilma.
Up to 15 percent of Florida's citrus crop was destroyed when
Hurricane Wilma hit the southern part of the state on Monday,
according to preliminary estimates by Florida Citrus Mutual, the
state's largest citrus grower organization.
US researchers open up potential opportunities held in the citrus
genome, helping to detect specific genes related to pathogen
resistance and to high flavonoid and nutrient levels.
