Sustainable sea salt solution business Salt of the Earth has launched a two-in-one ingredient that it claims can improve flavour and cut sodium levels in a range of foodstuffs.
What are the flavours we’ll be craving in the coming years and which are the best categories to try them out in? FoodNavigator put the question to three leading flavour firms: Frutarom, International Flavors & Fragrances and Synergy.
The founders of Ugly, an unsweet, fruit infused sparkling water brand, believe consumer palates will become less focused on sweet in the coming years. This can open up opportunities for beverages such as unsweetened iced tea, unsweetened cold brew coffee,...
In US basketball lingo they call it playing small ball. Frutarom, which supplies flavors, fragrances and dietary supplement ingredients, has grown to one of the world’s largest companies in the category by acquiring many of the smallest firms.
Faced with a growing wave of consumer demand for products with simpler, natural colours and flavours, food and drink companies have been notoriously slow to respond, says Mintel.
Chocolate manufacturers can drive growth in the premium space with heat resistant chocolate nibbles and clean-label Belgian caramel chocolate without added flavors, claims supplier Barry Callebaut.
French flavour and functional ingredients supplier Nactis Flavours has signed an agreement to acquire the aromatic raw materials portfolio of specialty chemical firm PCAS for an undisclosed sum.
Consumers are demanding more natural flavors in soft drinks, driven not only by taste but also by functional properties of ingredients, according to Canadean.
Evolva will begin producing valencene orange flavour through fermentation allowing for large scale production at a fraction of the cost of traditional extraction methods, it says.
Following a favourable scientific opinion from the European Food Safety Authority (EFSA), formulators will soon be able to use the natural protein sweetener and flavour modifier thaumatin in a broader range of applications.
Using a patented molecular filtration technique, UK company Besmoke says it can create smoke with an improved flavour profile – and without the carcinogens.
Cargill’s new positioning of its erythritol as a flavor opens up new avenues for the ingredient which up to now has mostly been pigeonholed as a bulk sweetener, the company says.
Global demand for MSG is set to rise, but can the additive shake off its negative health associations in Europe - and if not, does that mean a gap in the market for MSG-free umami seasoning?
Increasingly adventurous consumers may say that they want a wide selection of flavors from which to select, but if manufacturers provide too many options they may actually deter shoppers, warns the CEO of a leading market analytics firm.
Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.
Players in the protein category – especially those focused on the center of the plate – are behind the curve when it comes to flavor and need to rethink their strategy to capture and hold modern consumers’ attention, according to flavor and seasoning...
Ingredients giant Ajinomoto has announced a business alliance with Japanese flavour and fragrance firm T.Hasegawa which will see the companies use fermentation technologies to develop natural flavours.
Kerry Foods has suffered losses as a result of heavy promotional activity caused by the major multiples in response to the growth of the German discounters Aldi and Lidl.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
Manufacturers should be wary of using pictures to depict artificial flavourings, warn food lawyers as a German court ruling sets a new precedent for misleading marketing.
At a time when consumer demand for natural ingredients is growing rapidly, researchers suggest that that the use of enzyme technologies to produce the natural taste enhancer divanillin may hold promise.
The scale of innovation in the beverage industry, coupled with consumers’ constant appetite for something new, is boosting the evolution of flavours, according to Treatt.
Growth at the fragrance and flavour company was fuelled by the acquisition of the Diana Group and a particularly strong quarterly earnings beating forecasts, said the company.
The grapefruit flavour and fragrance compound nootkatone is one of the most expensive and challenging ingredients to source in the world – so a new way to create a naturally derived version from oranges could revolutionise supply.
The trend for natural foods has seen alternatives to synthetic flavours take centre stage, but growth in this sector has been matched by increasing use of herbs, spices and seasonings, say experts
McCormick & Company has bought Italian spices business Drogheria & Alimentari (D&A) for €85M (£62.5M) in a deal it claims will boost the portfolio it offers retailers and manufacturers.
With so many new and sometimes strange flavours hitting the market, we take a look at where they come from and how they become mainstream flavour fixtures.
Barbecuing is sociable, fun and above all tasty – and increasingly consumers are open to experimenting, according to ingredients firm Frutarom, which aims to tap into the trend with a new range of marinades.
Frutarom Industries has acquired FoodBlenders, a UK savoury ingredients business specialising in convenience foods, in a combined offer estimated at £2M.
French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.
Synergy Flavours has said it will expand its UK headquarters in High Wycombe and relocate manufacturing from Corby, Northamptonshire to the expanded site.
A new approach to flavour formulation, which focuses on reproducing the complex concoction of molecules generated through slow cooking, could provide industry with a new generation of natural and clean label solutions for convenience foods, says Givaudan.
European consumers expect simple foods with no artificial ingredients – but food companies are finding it harder to differentiate their products by adding clean label claims, according to Mintel’s director of innovation and insight David Jago.
A German appeal court has ruled that Ritter Sport’s vanilla flavor in its whole hazelnut product is correctly labelled after consumer group Stiftung Warentest challenged it.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased Research centre.
![Clean label headache for industry? “The technical issues they can handle, the health issue they can handle, but the social and ethical ones are [proving to be] much more of a challenge,” said Krishnakumar.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/3/0/0/4/2374003-1-eng-GB/Clean-label-is-the-major-concern-for-EU-food-firms.jpg)
