Success in emerging markets has helped fragrance and flavours giant Symrise to a 9% rise in earnings in the first half of the year, as the company begins to integrate Diana Group in to its business.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
Archer Daniels Midland CEO Patricia Woertz insists that WILD Flavors' beverage and taste expertise complement her firm’s expertise in food ingredients and know-how in texture, function and nutrition.
How do food processors know how much salt is needed to give peanuts the best flavour and how much goes to waste? An Australian research team hopes to provide the answer after developing a new 3D modelling technique to show how flavour particles react...
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
Food manufacturers have pampered to health-conscious Europeans with a raft of new fruit-based product launches in 2013, with overall fruit ingredient launches up 22% over the preceding year, according to Innova Market Insights.
Modifying the acidity and calcium levels of sauces, dressings and deserts could be the key to developing new and improved low-fat variations, according to new research supported by ConAgra.
Symrise has recorded new highs in 2013, growing sales by 6% and EBITDA by 10%, while reports claim that the flavour and fragrance firm has made a bid for the Diana Group.
German fragrance and flavours house Symrise has increased its stake in Swedish probiotics specialist Probi to 30.03%, and is now obliged under law to make a formal takeover bid.
The growing consumer desire for sophisticated, nuanced and personalized flavor experiences—with the enticing added benefit of health and wellness claims is what will dominate flavor trends in the coming year, according to global flavor and fragrance supplier...
Using cultures and enzymes taps into consumer demand for natural foods, while providing ways to reduce salt, fat and sugar in dairy products, according to Chr. Hansen.
Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).
Manufacturers should look to re-address the basic levels of sweeteners and acids in their products in order to increase the success of natural flavour formulations, according to flavour and formulation expert Lindsey Bagley.
Synergy's close working relationship with its parent company, Irish whey protein manufacturer Carbery, has enabled it to become an "expert” in developing flavor profiles ideal for sports nutrition products, the company's commercial director...
Switzerland-based Evolva Holding SA and International Flavors and Fragrances (IFF) have said they will end their collaboration on an undisclosed flavouring ingredient early next year, and Evolva is considering continuing the work independently.
The ingredients market is becoming increasingly fragmented – offering opportunities for those looking to take advantage of a niche, according to RTS research director Jamie Rice.
Smell, taste and flavor assessments of Diageo whisky The Singleton changed by up to 20% when people sampled it in different ‘multisensory’ rooms, say Oxford University researchers.
The European Commission will review 11 authorised smoke flavouring primary products later this month, taking into consideration the European Food Safety Authority‘s (EFSA) previous safety concerns.
Long-term exposure to unpalatable flavours can increase the later acceptance of foods containing such ingredients by modifiying neurones that are involved in taste perception, according to new research carried out in fruit flies.
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.
Global consumers, whether from Europe or China, are looking for natural and authentic tasting foods – a preference that far exceeds other parameters, new DSM research shows.
Europeans tend to be quite conservative when it comes to flavour, but there are ways to create innovative tastes even around well-established popular flavours, says Euromonitor ingredients analyst Lauren Bandy.
Sugar, salt and fat reduction have topped the research agenda for most large food companies for years – but when it comes to replicating the flavour of these crucial ingredients, it’s still early days.
Paramount Aromachem India will move to a new facility near Delhi where it plans to produce half of the global demand for synthetic spearmint flavor L-carvone which is used in chewing gum.
A better understanding of the complex functions that sugar fulfils in a chocolate product is required by manufacturers before they can reliably develop a high-quality sugar-free chocolate that is acceptable to consumers, say researchers.
Geneva-based Natural Taste Consulting (NTC) is launching natural alternative garlic and onion flavors, offering manufacturers sustainable, cost-effective options for a variety of foods.
Consumer preference for natural flavors - seen in market research data – does not always translate into product purchasing, but the future still looks very rosy for natural flavors, say industry experts.
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.
Flavour firm Firmenich and Amyris have expanded their collaboration to develop and commercialise renewable ingredients for flavours and fragrances, the companies have said.
Weetabix has invested in a re-launch of its Weetabix chocolate variant in a bid to better communicate its positive health credentials, its brand manager says.
Sensient Technologies claims that high sugar prices mean beverage brands are looking for alternative sweeteners, as it launches eight new flavors targeted at the beverage industry.
Kerry Ingredients & Flavours has acquired South African sweet ingredients firm Orley Foods for an undisclosed sum, in a deal it hopes will expand Kerry’s presence in sub-Saharan Africa.
International Flavors and Fragrances (IFF) and Switzerland-based Evolva Holding have said they have entered a pre-production phase for a natural vanillin flavour produced through fermentation.
Techniques employed by industry to slash levels of salt, fat and sugar in food could be better utilised to cost effectively manage the levels of other expensive ingredients in foods.
Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.
It has been a year since Wild’s acquisition of US-based mint specialist AM Todd and the flavours and ingredients firm says the deal has borne fruit on several levels – including allowing it to tap into new consumer flavour trends.
A new risk management tool for flavouring substances, additives and food contact materials is due to be completed in the coming weeks, drawing together data on food chemical occurrence, concentration and food intake, says Dr Tracy McCrorie of the University...
Researchers aiming to identify the aroma compounds behind the distinct smell of aromatic caramel have made ‘an important step forward’ by identifying the compounds responsible for certain sensory characteristics.
A snack bar next to the Musée de Louvre in Paris will be the site of the first outlet selling products in edible packaging from WikiCell Designs, the company behind the concept.
The European Food Safety Authority (EFSA) has assessed the safety of a range of flavouring substances in new opinion documents, reaffirming the safety of eight compounds and requesting further information for two.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
The European Food Safety Authority (EFSA) has said it will open more meetings of its Scientific Committee and Scientific Panels to observers, as part of its ongoing efforts to increase transparency and openness.
Consumer demand for ‘more natural’ foods and beverages continues to grow – and food manufacturers are responding by highlighting naturally derived ingredients and the natural credentials of new products, according to market researchers at RTS (Research...
Europe is the most active region in the world for low salt product innovation – with the Netherlands leading the pack – although food manufacturers globally are using the claim less often on new products, according to market research organisation Mintel.