Food formulators should not ignore interactions between food texture and structure with physical and sensory aspects for flavour perception, according to experts from NIZO Food Research.
‘Extreme and edgy’ flavors are increasingly moving into the mainstream, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.
Corn Products International has developed a new directly compressible erythritol for use in sugar-free confectionery and tablets, the company has said.
Stevia supplier GLG Life Tech has partnered with International Flavors and Fragrances (IFF) to extract and supply Rebaudioside C (Reb C) for use by IFF as a flavor modulator, the company said.
ADM Cocoa is launching a new chocolate ingredient in dispersible powder form, highlighting a pressing market need to overcome technical challenges of using melted chocolate in dairy products, beverages and confectionery.
Masking the flavor of salt offers big opportunities for products, such as sports beverages, where salt is a winning ingredient and can boost perception of sweetness, claims flavor technology company Comax Flavors.
The potential of polyphenol compounds in cocoa to reduce blood pressure is related to genotype, suggests a new nutrigenomic study that deepens our understanding of the cardiovascular benefits of cocoa.
As the food industry shifts from synthetically-derived colours, past ‘natural’ ingredients to colouring foodstuffs, we highlight the challenges this is currently creating.
As the world’s most populous nation with a strong economy, China is an attractive target for food manufacturers and their suppliers - but they cannot operate effectively in the region without a local presence, according to Torben Friis Lange, AAK vice...
A new joint venture for stevia between a French sugar producer, a flavour firm, and an ingredients supplier will offer manufacturers ‘leaf to spoon’ service for the sweetener.
Fats play such an important functional role in foods that it is difficult to simply remove or replace them. But by understanding the specific functional roles of fats in a product, it may be possible to tailor solutions that match full fat products, say...
Supplying hydrocolloids requires more foresight and investment than ever before, as producers are caught in the squeeze between tight supply and growing demand, and changing functionalities, says Cargill director.
Chr Hansen is exploring ways of stabilising the supply of cochineal, the raw material used to make natural red colour carmine, as demand for the South American insect is outstripping supply.
Gourmet and specialty chocolate, and emerging markets, drove sales volume growth for Barry Callebaut in Q1, but Western Europe and the US are still showing mixed results.
London-based Bompass & Parr says its flavour-changing chewing gum that brings Willy Wonka’s famous three-course meal confection closer to reality could be on sale within 12 months.
Flavour development company Senomyx has forged a partnership with confectionery manufacturer Cadbury Adams USA, a Kraft Foods division, to develop and commercialise new flavor modulators for gum and medicated confectionery products.
A $3.1m loan from the Canadian government will allow Barry Callebaut Canada to meet increased demand through a more flexible production line and also allow it to innovate further, said the industrial chocolate supplier.
Well-tempered high-fat barrier coatings could reduce oil migration in confectionery products and extend their shelf life, claims a US study involving a Hershey researcher.
Americans are looking for more complex and intense flavors and are consuming more spices than ever before, according to McCormick’s annual flavor fusion forecast.
Swiss chocolate maker Barry Callebaut is still aiming to dispose of its consumer confectionery unit, Stollwerck, but such a divesture is not urgent, according to the chairman of the board of the industrial chocolate supplier.
The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources.
Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.
Awareness of the importance of nutrient profiling within the EU food industry is prompting many companies to reformulate products to decrease calorie content, fat, sugar and salt in products, which gives rise to the challenge of maintaining tastes that...
It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to...
Galam Group has signed an agreement with Czech company VUC Services to develop new liquid sweetener blends, as part of its strategy to spread its reach into new European markets.
Barry Callebaut plans to expand its strategic partnerships with local food manufacturers in order to “tap into the full potential” of emerging markets.
“Strong organic growth” has led Kerry Ingredients to acquire US ingredients firm Agilex, as its flavours and ingredients business grew 6 per cent relative to the first nine months of 2009.
Recovery in the chocolate market is underway in the US, Brazil and China but Western Europe has been slow to rebound and Eastern Europe still shows negative growth rates, said Barry Callebaut as it released robust full year results for 2010.
Redpoint Bio and International Flavors and Fragrances (IFF) have achieved FEMA GRAS status for their Reb C sweetness enhancer, allowing it to be used in a variety of applications in the United States and elsewhere.
Cargill’s sweetener experts have further enhanced its reduced calorie chocolate prototype that was shown at FIE in November 2009, with the commercial product set to hit the market at the end of 2011, said the company.
Beneo claims that new equipment at its laboratory in Germany will enable small and medium sized sweet manufacturers test its sugar replacer, Isomalt, in chewing gum.
Arla Foods Ingredients has developed a whey protein isolate to replace egg whites in nougat for a Chinese customer facing problems with inconsistent egg quality.
A stevia-based chocolate incorporating a blend of dietary fibres has been developed by Barry Callebaut for Belgian confectioner Cavalier for a tablet product to be launched next month.
DoehlerGroup and PureCircle, Corn Products and Galam, Tereos and PureCircle… This week has seen a new flurry of alliances over stevia sweeteners, as the ingredients sector gets on its marks for EU approval – and a significant new market.
There’s something incongruous about the hi-tech modern food industry sniffing around the Palaeolithic era for the next big consumer trend. But hold the side order of cynicism. There might just be some logic to good old-fashioned instinctive eating.
Omega Ingredients claims that pilot production phase application of its China sourced monk fruit juice concentrate indicates that it effectively masks the bitter notes in dark chocolate products.
A hike in demand for lactose free products prompted leading industrial chocolate supplier Barry Callebaut to reformulate a 100 per cent dairy free alternative to milk chocolate.
Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients.
Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.
Sustainable, healthy, cost-effective cocoa butter equivalents may be produced from enriched sunflower oils, and enable formulation of chocolates with higher melting points.
Specialist fat supplier reports strong growth in cocoa butter alternatives, sustaining an increase in operating profits in spite of growing market uncertainty.
Puratos has combined ingredients from its three sectors – bakery, patisserie and chocolate – to develop new ‘healthy snacking’ concepts for its customers in the food industry.
Do you want a statin with that cheeseburger and milkshake? Touting pharmaceuticals as the neutralisers of fast food is not the answer to unhealthy diets and even the suggestion sends out the wrong message.
