The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
Meat flavours can be give an intense meaty note to products made with meat substitutes and instant foods, as well as provide a more authentic and intense taste in meat-containing products, says Symrise director.
Kampffmeyer has developed a new clean label binding system for tomato sauce, which it says removes the need for modified starch and reduces the amount of tomato needed.
Mane is launching a new range of vegetable flavours for culinary applications to cater to the growing trend for natural foods and the new legislation on the composition of flavours that can be called natural.
Symrise is putting strategic emphasis on restaurant-driven trends and home-cooked flavours, and is working on its meat, fish and vegetable flavour offerings to make them more authentic.
Vitiva is aiming at a new market for its rosemary-derived anti-oxidants, after test have shown positive results for the reduction of acrylamide in fried foods.
The UK Salmon Processors and Smokers Group (SPSG) said that the Food Standards Agency (FSA) findings showing low levels of Listeria in smoked fish in UK retail outlets is a result of their strict production controls.
Chefs have long had a role to play in the food industry's
development of new products, but ingredients companies are placing
greater emphasis on how their sensory skills can be used to prepare
foods that are more appealing to...
Advanced Food Systems has debuted a range of browning agents that
promises to deliver additional benefits including increased shelf
life and reduced processing costs.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
Quinoa, dubbed the mother of all grains, is starting to put in an
appearance as a meat analogue in vegetarian foods, with Israeli
company Soglowek launching quinoa-based patties to the
international market.
Manufacturers of certain uncooked chicken products must revise
their labeling to ensure that consumers understand how these should
be prepared, said the USDA last week in an updated guidance
document to the industry.
Synergy Flavors has acquired New York-based Vanlab Corporation in a
move designed to strengthen the company's overall product mix
across sweet and savory flavours.
EU manufacturers have made significant changes to their recipes
andprocesses but have achieved only "modest" reductions in
acrylamidelevels, according to an industry expert.
A predictive model developed to determine final acrylamide levels
in processed potatoes can be used to reduce the potential
carcinogen in other products, says a researcher from Dublin.
The world's leading spice manufacturer McCormick has bought
Epicurean International's portfolio of Thai cooking ingredients and
convenience foods for $97m (€77m).
Progress is being made in reducing the levels of the potentially
cancer-causing acrylamide from many foods, but reducing its
presence in coffee still poses a challenge, scientists say.
A new packaging line at German frozen food manufacturer Frenzel
will allow the company to produce a new range of trays that allow
meals to be steamed cooked in the microwave.
Improving the flavour of thawed and re-heated frozen baked goods,
food scientists in the US have designed a release mechanism that
delays odour release until the product is cooked.
Food and drink manufacturers set great store by the need to
advertise their products in an increasingly competitive
marketplace, but new research this week suggests that the food
purchases of many Britons are being influenced not...
A new study conducted by the FDA says that acrylamide found in
fried and baked goods is unlikely to cause reproduction problems if
the general public consume it as part of the average daily diet -
but research is ongoing for its carcinogenic...
The Food Safety Authority of Ireland (FSAI) has launched the first
food safety training programme specifically tailored to the needs
of Ireland's Chinese food sector, which comprises almost 6,000
restaurants and takeaways. The...
Pursuit Dynamics claims that its fluid handling system is able to
reduce cooking times for sauces by up to 95 per cent and clean-down
time between batches by 80 per cent, writes Anthony
Fletcher.
Scandinavian starch producer KMC has come up with a new range of
cold water swelling starches pitched at the convenience food market
under the brand ColdSwell.
Certain methods of preparation and cooking can causevegetables to
lose their cancer-fighting compounds, with microwaving the biggest
culprit, according to new evidence published in the Journal of the
Science of Food and Agriculture.
Methods of cooking can cause vegetables to lose their
cancer-fighting compounds, new evidence published in the Journal of
the Science of Food and Agriculture claims microwaving to be the
biggest culprit.
As the food industry pulls together over the acrylamide question,
today we report that a week long workshop in Chicago will be
dedicated to the presence of this potential carcinogen in foods.
A recent survey in the UK has concluded that it is very unlikely
that paper and board packaging is a source of acrylamide, a
chemical with the potential to cause cancer, in food - according to
a report from the Food Standards Agency.
US natural foods and drinks company J.M. Smucker is to acquire the
formulated fruit and vegetable preparation businesses of flavours
giant, International Flavors and Fragrances Inc.
Balchem Encapsulates, a US provider of encapsulated ingredients,
announced this week the introduction of Flavorshure(TM) Cinnamon, a
specially formulated...