A new onion paste has been launched which claims to offer a natural caramelized flavor with low moisture content, making it particularly suitable for frozen foods.
Budding UK-based flavour house, Create Flavours, has debuted a range of natural, nut-free flavours that include the notoriously difficult peanut and hazelnut.
EFSA has identified information gaps relating to some flavouring substances as part of its ongoing evaluation of additives, and is asking industry to provide more information on their safety.
Supercritical CO2 and ultrasound extraction present alternatives to hydrodistillation as a method for deriving food flavourings from lavender, according to a new study.
Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.
EFSA has published its panel’s opinion on camphor as a flavouring, deeming it unlikely to cause acute effects in foods with less than 2mg per kg of body weight per large portion, but recommending that maximum limits be set.
Symrise has reported good sales growth in local currencies the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.
Treatt has expanded its portfolio of natural flavour ingredients with flavours distilled from fresh fruit, aiming to provide tastes that match as closely as possible to the real fruit.
Launches over the last month include natural flavours for
confectionery from Wild, an egg substitute from Advanced Food
Systems to help save costs, and a new natural emulsifier from
National Starch.
A flavor company says it has improved its pear and strawberry
products to give them a more natural fruit taste to meet the demand
in the US for natural foods and beverages.
Ingredients group Givaudan says it is making use of in-depth
knowledge on consumer preferences to drive innovation in the field
of vanilla ingredient supply and taste profiles.
Following substantial investment and global research, Givaudan has
developed an in-depth profile of wide ranging orange flavours and
identified key future trends to help customer innovation.
The European Food Safety Authority (EFSA) said rosemary extract is
safe for use as an antioxidant in food, expanding application
opportunities and increasing its natural appeal.
Synergy is introducing a new variant of its Saporesse lactic yeast
extract, which is said to extend salt reduction possibilities to a
broader range of food categories.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
Symrise has finalized its acquisition of Chr Hansen's flavorings
business in a move that will bring the company broader market
coverage in the US as well as a more diverse ingredients portfolio.
Demand for nature-identical flavours in Central and Eastern Europe
(CEE) remains strong, as lower prices override the Western clamour
for all-things natural and organic, say exhibitors at FiCEE.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Frutarom is launching new premium fruit, vegetable and herb
preparations made with a unique process, which is said to retain
their natural characteristics and reduce the need for additives.
Denmark's Chr. Hansen is to sell of its US-based flavor activities
to Germany's Symrise group in order to focus more on its higher
added-value operations.
More accurate intake data is required for a number of flavouring
substances, says the European Food Safety Authority, as the
standard model for estimating consumption levels was found to be
inconsistent with information provided by...
Progress in novel foods, with particular focus on the health and
wellness trend, is fuelling Givaudan's R&D programme, into
which it reinvests 10 per cent of its annual sales.
A debate on flavourings has erupted over a report from a consumer
pressure group that claims fruit flavourings mislead consumers into
believing they contain actual fruit extract.
The Food and Drug Administration is considering whether to remove
salt from the list of foods it categorizes as "generally recognized
as safe" (GRAS), but taking salt out of food is not as easy as it
might seem, ingredients...
The release of aroma from a starch-containing food is dictated by
interactions of the volatile compound with the carbohydrate,
suggests new research from France.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
Flavour compounds with a low solubility may form complexes with
high-amylose maize starch, offering innovative encapsulation and
cost-saving benefits, says a new study.
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
Research and development is crucial for continued success in the
Brazilian flavors market, to meet the challenge of imitating
natural tastes, according to a new report.
Ulrick & Short has developed an additive-free phosphate
replacer to maintain moisture in sausages in response to increasing
pressures for food manufacturers to provide clean label products.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
Naturex has acquired US-based natural flavour ingredients firm
Chart Corporation, reaffirming the French company's strong position
in the global plant extracts market.
Consumer tastes are polarised along two trends: exotic flavours,
and retro flavours that conjure up memories of the good old days,
according to a new report from Datamonitor.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
Fine chemicals firm Allylix is to get more than $3m worth of
investment by a team of companies including Tate & Lyle
Ventures to produce cost effective plant extracts called terpenes.
Fine chemicals firm Allylix is to get more than $3m worth of
investment by a team of companies including Tate & Lyle
Ventures to produce cost effective plant extracts called terpenes.
UK flavourings company Create Flavours is restructuring its
business to incorporate a division dedicated to the production of
natural flavours, adapting to the growing trend for clean-label
ingredients.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.