Russia’s leading provider of rubs and glazes, Kerry Ingredients & Flavours Russia, is to showcase its fermented, smoke and functional solutions at Agroprodmash.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
High purity stevia volume sales at PureCircle have increased by more than 20% year-on-year, PureCircle reported in a pre-close update for the second half of its financial year.
The US Patent and Trademark Office has approved a new patent for a method that claims 'significant flavor enhancement' of beverages such as Perrier and wine in taste tests, when these products are exposed to acoustic waves from a transponder...
Global flavours house Synergy is launching street food inspired natural seasoning blends for snack foods, building on growing demand for such flavours from the food industry and consumers.
French food ingredients firm Diana Group has fully acquired mushroom extract producer Arômes de Chacé in a deal that sets the scene for further buy-outs for the group in 2012, says the company.
Kerry Group’s 2011 acquisitions have performed well for the ingredients and flavours giant, boosting its Q1 results despite challenges in trading conditions.
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
Swiss flavour house Firmenich says its new partnership with a Nigerian college will ensure long term and sustainable production of its flavours in Western Africa.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
International Flavors and Fragrances (IFF) is developing a line of culinary herb flavors to respond to demand for fresh flavors, and a line of mushroom flavors to help manufacturers build a complete savory profile, according to Kevin McDermott, executive...
Flavour and botanical specialist Frutarom has expanded its presence in emerging Eastern markets by wrapping up a €34.6m deal to acquire Slovenian flavour firm Etol.
Israeli company LycoRed said it has carried out focused research in the past six months to optimise a clean label and tomato-derived salt and MSG replacer, with industrial scale trials showing its effectiveness in a range of soup applications.
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
A new system of flavouring protein-based food products, which claims to keep the cost of seasoning down, has been introduced to the UK by Interfood Technology.
A combination of increasing demand for low-fat food and the rising popularity of natural emulsifiers will drive growth in the global market for emulsifiers, say industry analysts GIA.
Israel-based supplier Frutarom has acquired Brazilian flavour house Mylner for $15.7m (€11.84m), underlining its strategy of plugging any gaps in its flavour portfolio or market base.
From nature to the laboratory to supermarket shelves, FoodNavigator-USA takes a journey behind the scenes of flavor development. IFF flavorist Rich Dandrea tells us about his 20-year career in the industry.
Improving R&D to utilise the wealth of information known on flavours and target markets before developing or launching a new product can help industry better understand their chances of success, say researchers.
Israel-based flavours, botanicals and speciality ingredients player Frutarom has acquired 56% of Slovenian flavour company Etol for US$24.9m (€19.6m) and will bid for the full takeover in the coming weeks.
French flavour manufacturer, Aromatech, has formed a joint venture with a large Chinese flavour and fragrance company in a bid to better access China’s domestic food and beverages sector.
EC regulations implemented last year that require natural flavouring substances to be identical to something found in nature will greatly impact the industry, according to a report assessing the new regulation.
Lyckeby Culinar AB has won an award for its small extruded crisp pearls that it has said can combine natural flavours and colours without affecting taste and slash costs in half when compared to using freeze dried fruit.
The newest, west African-sourced addition to Naturex’s whole flavours range can offer mask off-notes from constituents like potassium at less than five parts per million (PPM), the company says.
New flavouring legislation was the spur for DSM’s new yeast extract range, which it claims delivers salt reduction as well as clean label advantages for meat and other savoury products.
The European flavourings industry grossly underestimated consumer intake levels of products flavoured with some chemically derived flavouring substances, according to an EFSA panel.
A new way of analysing flavours in food and beverages goes beyond sensory profiling and can both ensure brand quality and innovation, claims German developer Metabolomic Discoveries.
UK company Create Flavours has spent a year working on an in-house research project to develop a new fruit flavours range with increased acceptability in low-fat dairy products.
The encapsulation of flavour and aroma compounds with starches of different amylose content could help to boost the flavour profile of foods, and may be of use in controlling the release of flavours and aromas in the mouth, say researchers.
Synergy has expanded its US flavors empire with the acquisition of beverage flavors expert Sethness-Greenleaf less than three weeks after snapping up natural extracts specialist Sensus, almost doubling the size of its US business overnight.
Kerry’s acquisition of Cargill’s flavour systems for €168m ($230m) is by no means transformational but will boost the Irish ingredient firm’s beverages and dairy flavours portfolio, claims an analyst.
Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.
A new report shows enzymes, acidulants and hydrocolloids are the best performers in terms of global food and drink additive growth but preservatives and sweeteners are suffering due to the industry migration from artificial ingredients.
Kerry Group’s acquisition of sweet ingredients provider SuCrest will extend its technology and expertise in that arena, said the global flavour and ingredients powerhouse.
Firmenich and the renewable products company Amyris are expanding their joint collaboration to work on three “key” ingredients but they continue to keep the industry guessing about what they are.
LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.
Kerry Group has confirmed it is in exclusive talks to buy the flavours arm of US food giant Cargill, which “may, or may not result in the sale of the business.”
The rising price of coconut milk prompted savoury ingredients supplier Synergy to work with ready meal manufacturers to develop a cheaper alternative. As a result, the firm is set to launch a new product this month: a coconut milk flavoured powder called...
The State Food and Drug Administration of China has banned eight food products made by four mainland firms after they were found to be contaminated by an industrial chemical.
Two artificial flavours that can be used in a wide variety of food and drink products offer “no safety concerns” at the tested levels, according to EFSA’s latest scientific opinion.
