Evolva launches fermentation-derived valencene

By Niamh Michail

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.

EFSA has given the green light for thaumatin in a wide range of applications including food flavourings, salt substitutes, sauces and snacks.

EFSA gives green light to new applications for thaumatin

By Lynda Searby

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.

Protein players should think outside of the box for flavors, Wixon

Flavor Trends

Protein players should think outside of the box for flavors, Wixon suggests

By Elizabeth Crawford

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...

The flavour ingredient bypasses the need for grapefruit, making it more reproducible and affordable, according to Evolva

Evolva introduces fermentation-derived nootkatone


Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.


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