Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?
Under a new collaboration agreement, flavours and fragrances giant Givaudan and Danish biotech firm Biosyntia are jointly exploring the use of fermentation technology for developing natural flavouring ingredients.
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
IOFI and IFRA, the industry bodies for the flavour and fragrance sector, have launched a new Sustainability Charter. The sectorial approach ‘establishes a framework, sets a bar and raises everybody’, representatives from the two organisations tell us.
A mega-merger between International Flavors & Fragrances Inc (IFF) and DuPont nutrition & biosciences unit will create a new industry giant worth more than $45 billion (€40.4 billion), say those involved in the deal.
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
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.
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.
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.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Frutarom today announced it had agreed to
acquire German-based Gewurzmuller Group for $67m (€47m), a
move to further expand the company's presence in the
global market for flavours and functional ingredients.
Danisco has cut a deal to sell its flavours division to Firmenich
that will let it focus resources on its bioingredients, texturants
and sweeteners competencies - while still keeping some interest in
flavours through a partnership...
Leading flavours house Givaudan says a new facility in Shanghai,
claimed to be the world's largest flavours plant, will allow it to
capture rising demand for quality and innovative flavours in the
Chinese food and beverage market.
Eastern Europe, the Middle East and Africa are strong growth areas
for the flavours market while in western Europe low calorie and low
carb diets will continue to spur demand, claims a new report,
writes Lindsey Partos.
Improved flavour sales in Europe gaining from modest gains in
currency conversions boosted first quarter results for the US
flavour giant International Flavors & Fragrances (IFF).
Strategies in 2003 to get the company back into...
Number one flavours and fragrance firm Givaudan ambles along in the
first quarter with higher sales in flavours offsetting a drop in
the fragrance division, suggesting that strategies to boost profit
announced back in January this...
Number one global flavours and fragrance player Givaudan is feeling
the weight of acquisitions, currency conversions and higher raw
material costs, taking a SF68 million (€43m) charge in 2003 and
axing 300 jobs.
The ongoing consumer desire for natural ingredients, combined with
a growing interest in more complex and authentic flavours, will
drive market demand for flavours and fragrances in the US to a
value of $4.4 billion (€3.4bn) by 2007.
Ongoing consolidation of European food product companies means that
today's flavour firms will principally achieve market gains through
product innovation. Aiming to hit the top five flavour slot,
Danisco has a new president...
The new merger between Haarmann & Reimer and Dragoco, to be
known as 'Symrise', is thought to be capable of sales of €1,245
million. How does Danisco flavours, aiming to become the world's
number five, plan to compete?