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...
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.
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.
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.
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?
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.
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.
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.
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.
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...
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.
As the beverage sector continues to dominate overall flavour sales
ICI-owned flavour firm Quest International launches a new citrus
range with improved stability to spear growing demand from
developers for 'refreshing' flavours...