Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.
German supplier Sternchemie claims recent in-house trials demonstrate that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacturer, but greater dosages are required to achieve the viscosity and sensory properties of soy...
Newly identified types of cacao plants with unique flavours that could be in the confectionery industry have been identified by researchers exploring the Peruvian Amazon Basin.
A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.
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.
Stevia supplier PureCircle has introduced a new stevia-derived sweetener, which it claims has fewer of the taste problems previously associated with stevia, allowing deeper calorie reductions in a wide range of products.
ADM (Archer Daniels Midland) Cocoa has extended its Unicao range of cocoa liquors produced from Ivory Coast cocoa beans, for use in premium milk and dark chocolate products.
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.
San-Diego-based flavor innovator Senomyx has started taste tests on novel fructose enhancers that could help amplify the sweet taste of fructose, a key component in high fructose corn syrup (HFCS).
Manufacturers are no longer looking to make healthier cookies and biscuits, preferring instead to focus product development on indulgence and portion control, according to a market expert.
A German research team has identified key aroma and taste compounds of cocoa relying on molecular sensory science and report a way to improve the taste of chocolate, which could manufacturers control and improve the flavour of cocoa products.
Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.
Confectionery giants such as Nestlé, Haribo and Cadbury have been at the forefront of efforts to move away from artificial additives, as the general industry makes a shift to natural food products, according to Leatherhead Food Research.
Global confectionery supplier Archer Daniels Midland (ADM) is injecting US$4.4m (€3m) into its Ivory Coast cocoa programme as the country tries to recover from its recent civil turmoil and an EU ban on one of the region’s most important exports.
Do you know your prebiotics from your probiotics? Could you write and broadcast convincingly about emulsifiers and stabilisers? If the answer is yes, we would like to hear from you.
Irish dairy and ingredients group Kerry has turned in a”solid” first half of 2011 that saw it increase volumes, weather raw material price hikes, and see success in a “go-to-market” functional ingredient strategy as profits jumped 6.1% on 2010 figures.
The potential health benefits of cocoa polyphenols may be linked to their anti-inflammatory potential, suggests data from a human study from the University of Barcelona, Spain.
Research conducted by stevia partners Cargill and Associated British Foods subsidiary Silver Spoon has found UK consumers are keen for natural alternatives to artificial low-calorie sweeteners.
Children and parents can say goodbye to sticky faces and fingers and stained clothes thanks to the globe’s first non-melting chocolate, claims confectionery manufacturer Choc-o-Bloc.
Firmenich has brought all of its key technologies under one roof, upgrading equipment and capacities, with the opening of its new innovation centre for natural ingredients.
Pod-to-pallet chocolate supplier Barry Callebaut has finally exited the consumer business as the Belgium base Sweets Products buys its Stollwerck division, in a deal announced today.
The newly renamed Natural Colors Division was the star performer in Danish ingredients supplier Chr Hansen’s Q3 results, showing 34% organic sales growth for the quarter, compared to 5% for Cultures and Enzymes, and 9% for Health and Nutrition.
Ingredients giant Barry Callebaut has confirmed its positive midterm outlook after posting a 7.3 per cent rise in sales volumes over the first nine months of the fiscal year.
The New York-based firm that has spearheaded the commercialization of kosher gelatin is seeing strong double-digit sales growth, but says it has barely scratched the surface of the potential market.
Ingredient supplier, Beneo, has announced a 20 per cent hike in the price of its sweetener Isomalt, citing rising inflation rates and the need to secure a flexible supply chain.
A new sugar-free lollipop can combat bacteria that cause bad breath, with an effect that can last up to six hours, claims Israel based manufacturer Breezy.
Chr Hansen has an organic food colour project at development stage in the US although the Danish supplier said the market is unlikely to become significant in the near term.
There is no known link between food colouring and attention deficit hyperactivity disorder (ADHD), however wider safety issues remain, says one expert.
An improved service to Moroccan flour millers and better logistics will result from Cargill’s inauguration of a 67,000t grains storage facility close to the port of Casablanca, claims the company.
Cargill has opened a new 20,000 square meter innovation center in Brazil, which includes laboratories for flavors, application development and sensory analysis.
Leading pod-to-pallet chocolate supplier, Barry Callebaut, is targeting manufacturers in the Americas with a stevia-based dark chocolate for use in multiple applications, including moulding, enrobing and inclusions.
Stevia supplier PureCircle has developed a natural flavor modifier that enhances the sweetness of stevia, sugar and high fructose corn syrup (HFCS) to allow larger calorie reductions, the company has said.
A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.
Pod-to-pallet industrial chocolate supplier Barry Callebaut has flagged up the potential for growth arising from the fact that independent analysts, Moody’s, has given the company an ‘investment grade’ status.
With cocoa per-tonne prices standing at about €2080 in the aftermath of the Ivory Coast crisis, chocolate suppliers are coming to the fore with solutions to deliver ‘chocolateness’ with less chocolate content in goods like muffins and baked foods.
LycoRed is launching a new water-soluble beta-carotene colour, which can be used as a natural colour to generate the same orange and yellow hues as out-of-favour Southampton colours Quinoline Yellow and Sunset Yellow.
Danish company Gumlink’s acquisition of a 50 per cent stake in Canadian probiotic and nutraceutical gum maker, Tab Labs Inc will allow the joint venture to focus on patented nutraceutical chewing gum, according to Soren Birn, Gumlink’s chief executive...
Protein producer Proliant claims its ingredient VersiLac helps manufacturers to remove added salt in some food applications and to cut them by up to 25 percent in others, according to research at the Wisconsin Center for Dairy Research.
ADM Cocoa has opened a new technical centre in Germany, where its customers can go to experiment with flavour, mouthfeel and shelf-life of their chocolate-containing products.
A new synthetic polymer for use as a chewing gum base has received a positive novel foods opinion from EFSA, bring the technology for less sticky gum that breaks down within months closer to the market.
Strong performance in emerging markets and a strategic focus on customer segmentation rather than individual products have driven Barry Callebaut to record half year profits.
Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.
