Taste

Givaudan springs off innovation in its flavours division, according to industry analyst

Innovation and developing markets underpin Givaudan flavours

By Kacey Culliney

Success in the developing markets of Latin America, Africa and Asia combined with an ‘impressive’ innovative platform has secured strong Q1 results for Givaudan’s flavour business, according to one analyst.

Next generation mayonaise? Unilever seeks future food solutions

Unilever cranks up open innovation activities

By Jane Byrne

Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.

Hampstead Farm sauces are designed to appeal to consumers worried about salt intake

Salt-free sauce: the start of a new category?

By Rod Addy

Brighton-based firm Hampstead Farm aims to woo health-conscious consumers with a four-strong range of salt-free cooking sauces the firm's founder believes could establish a new sub-category within 'free-from' retail offerings.

Naturex touts low PPM value of west African flavour

Naturex touts low PPM value of west African flavour

By Shane Starling

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.

Cheese - with 50% less salt

Micro salt: Coming to a supermarket near you ...

By Elaine Watson

The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.

Does salt reduction mean taste reduction?

Does salt reduction mean taste reduction?

By Nathan Gray

Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?

New strategies for salt reduction

New strategies for salt reduction

By Nathan Gray

Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?

Spotlight

Follow us

Products

View more

Webinars

Featured Suppliers

All