Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted.
Symrise is extending its reach in two high potential developing markets, with the acquisition of a new facility in Russia and the opening of a new plant in Singapore.
The long lead time before regulatory changes become applicable means the flavour industry is prepared to support customers, says the president of the European Flavour Association (EFFA), though a few details are still being worked out.
Purac has become the latest company to release a natural flavor masker to help drinks makers deal with the reported bitter or licorice-like aftertaste sometimes experienced with stevia sweeteners.
The European Flavour and Fragrance Association is to become the European Flavour Association, following a decision to split its branches in light of new regulatory challenges.
Microemulsions containing mint oil may protect the flavour compounds from degradation and extend the use of mint oil in foods, suggests a joint Sino-American study.
Frutarom is introducing new premium natural citrus flavours intended to be as true-to-nature and authentic as possible – and which meet incoming labelling rules for natural and FTNF flavours.
UK-based flavour and fragrance ingredients company Treatt has developed six new synthetic nature identical top notes, primarily for use in savoury flavours.
Specialist food colouring company DD Williamson has developed a natural acid-stable burnt sugar flavour, which it says responds to demand for clean-label flavours in beverages and sauces.
EFSA has given the first indication of the data it sees as necessary for approval of new flavourings, under the new regulation and common authorisation procedure that came into force this year.
UK-based Alexander Foods has entered into an agreement with Exquim S.A. to distribute its salt replacement product in Spain in what it says is its first step into the wider European market.
A new screening tool may slash the time required to screen for aroma-aroma and aroma-taste interactions, according to scientists at NIZO Food Research.
Symrise has developed a new tool for comprehensive flavour analysis which it says will enable it to produce more authentic profiles quickly and efficiently – and develop more true to life natural flavours.
Ulrick & Short is launching a new maize-based starch made using its flocculation technology, which is said to reduce energy needed to make lump-less sauces and help preserve flavours.
International Flavors and Fragrances (IFF) has released a new range of “natural and authentic” beef flavors which it says responds to consumer demand for natural ingredients.
EFSA has published negative safety opinions on two smoke flavours, SmokEz C-10 and SmokEz Enviro 23, for which it considers the safety margins at proposed levels to be insufficient.
Treatt is extending the options for manufacturers that want to make honey flavoured products but without extra sugar or calories – and without having to deal with bulk quantities of sticky real honey.
Symrise has introduced a new manufacturing process to improve the quality, solubility and sustainability of its citrus oils for flavouring beverages, dairy and sweets.
Reducing the salt content of low-fat cheese has a greater impact on the flavour than similar reductions from high fat cheese, suggests new research from France.
International Flavors and Fragrances has opened a new production line for its CapLock encapsulation system in Haverhill, UK, so it can shorten the supply time to its European customers.
The European Food Safety Authority (EFSA) has expressed safety concerns over the use of two smoke flavourings in food as it publishes the first in a series of risk assessments into smoked flavour products.
Symrise has launched a new toolkit of flavour masking solutions to help food manufacturers to overcome the off-notes and aftertaste associated with stevia-derived sweeteners.
Flavour giant Givaudan is using new sensory validation techniques to measure how salt impacts on aspects of taste, and is using this as the basis for new ingredients.
Frutarom has finalized its acquisition of the UK flavour and fragrance company Oxford, which brings it one step closer to its goal of being a $1bn group by 2012.
The flavour company Fromatech has merged with Food Ingredients & Specialities to offer customers function and taste solutions rolled into one, along with a new partnership to help it expand outside of Europe.
As the industry prepares for new wording to describe natural flavours, research is underway to investigate what consumers will understand by the new terms.
The new EU flavouring regulation should cause no immediate panic amongst food manufacturers, says Synergy, but there are some aspects of the law that are left open to interpretation.
Ungerer has developed a new range of flavoured oat fibre powders that are imbued with natural flavour that can add both a fruity taste and health benefits to baked goods, dairy, desserts and smoothies.
International Flavors & Fragrances is looking to extend its customer base in the UK and Ireland through a new distribution deal with Barentz focused especially on small and medium manufacturers.
Frutarom has made a confident start to 2009, putting its rapid growth strategy into action once more with an agreement to acquire UK flavour and fragrance ingredients firm Oxford.
Companies should check now whether their additives, enzymes and flavourings comply with the EU’s new Food Improvement Agent Package, says Xavier Lavigne, food law manager with nutrition policy consultancy EAS.
Vitiva is introducing a new version of Inolens rosemary extract to protect citrus flavours in food and beverage applications, without using chemical antioxidants.
DSM has launched a new yeast extract for chicken flavours, as it predicts innovation in meat flavours will continue on the back of natural and authentic taste needs.
Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.
14 out of 26 assessed food flavouring substances are safe for human consumption at estimated current intake levels, according to a new scientific opinion from EFSA.
A process that integrates aroma into plastic packaging enhances taste perception and reduces the need for unhealthy ingredients in food products, claims its US developer.
Chocolate consumers are becoming more adventurous, enjoying darker, more unusual flavour combinations with higher cocoa percentages, according to Mintel.
Meeting the taste challenge for protein-based sports nutrition products, flavour and ingredients firm Synergy has teamed up with protein parent company Carbery to delve deeper into flavour engineering.
With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.
The trend towards meat flavours that taste as closely as possible to specific cuts is gaining pace, as Givaudan launches a range of chicken, beef and pork flavours.
A range of African-inspired flavours for beverages are being introduced by Symrise as it taps into the growing popularity of African ingredients which offer the novelty factor as well as health benefits.
Food manufacturers are well aware that, in order for a product to succeed, they must understand consumer wants and needs. But according to a new paper from Frost & Sullivan, they need to delve even deeper into the link between flavours and emotions.