A consultation is underway to gauge how the lowering of maximum levels of lycopene as a food colour, under proposal by the European Commission, could impact food manufacturers.
Spirulina, the blue colour from algae used in Nestlé’s Smarties, is one of 10 substances used to colour food that faces an uncertain future as its legal status is scrutinised.
Hot, cold, spicy, tingling and electric sensations could be used to enhance consumers’ enjoyment of foods and drinks, according to Michael Nestrud, a sensory science PhD candidate at Cornell.
Cargill has opened a new flavour facility in China, which is expected to enable it to better address regional demand and taste in Asia in a timely fashion.
Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.
German chocolate ingredient supplier, Herza Schokolade, said it has recently concluded a series of trials on the incorporation of health boosting ingredients into chocolate based on the hike in demand for the functional additions from its food manufacturer...
Flavour complexity, artisanship and nostalgia are the overarching consumer trends driving innovation shifts in the US confectionery market, claims an industry overview.
UK based Tangerine confectionery said it has switched to greener packaging and has reformulated the hard eating gums in its Lion range to meet the growing demand for clean labels and environmentally sustainable products.
Consumption of a beverage rich in cocoa flavanols may boost blood flow to the muscles and ease the demands on the heart during exercising, says a new study from Australia.
Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky...
Chewing gum manufacturers can benefit from a cost effective encapsulated natural menthol powder that contains 95 per cent pure menthol and enables ease of processing, claims the UK based developer.
Cocoa bean crop quality and yield is benefiting from a farmer training programme in the Ivory Coast, which is set to be extended to a wider number of farmer cooperatives this month, said Cargill.
Cost savings and a strategy that fits with chocolate eating habits in the recession have meant for an acceptable full year for AAK, topped off with an especially good Q4.
Latin America and Asia led the way with strong sales for Givaudan’s flavour division in 2009, prodding it towards 1.9 per cent sales growth in local currencies in a tough year for industry.
“An army marches on its stomach.” This advice, from French military adventurer Napoleon, seems to have impressed the US military which is considering fortifying troops’ rations with omega-3 fatty acids. What is it waiting for?
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
Firmenich intends to proceed with the commercial development of a Senomyx sweetness enhancer, which could reduce sucrose content by up to 50 percent without reducing perceived sweetness, Senomyx has said.
A chewing gum marketed for its ability to enhance the male libido is being falsely marketed as a dietary supplement when it has the characteristics of a drug, according to New York food attorney, Marc Ullman.
A new range of natural carotenoids destined for human consumption moved a step closer to sale recently with GRAS (Generally Recognized As Safe) notification from the Food and Drug Administration for Microbia’s bio-based beta-carotene for food and beverage...
A modification to a fast drying shell coating system for sugar and sugar alcohol syrups used in confectionery coating and hard panning boosts the sensory appeal of the final product, saves on processing costs and time and can replace gum arabic, says...
Improved oral hygiene for children aged between 3 and10 is the aim of a new probiotic-based natural chew, designed to fight harmful bacteria and help to maintain tooth health, from Florida-based biopharmaceutical company Oragenics.
The long lead time before regulatory changes become applicable means the flavour industry is prepared to support customers, says the president of the European Flavour Association (EFFA), though a few details are still being worked out.
Consuming beverages sweetened with non-nutritive sweeteners may lead to an increase in food consumption, and contribute to weight gain, says a new study from Purdue University.
Fortifying dried fruit pieces like apple with green tea extracts may boost the antioxidant content of the finished product by four-fold, suggests a joint study from the US and Italy.
The worst of the global economic crisis on chocolate is over but global market volumes will remain flat throughout 2010, predicts Barry Callebaut – which itself is expecting to outperform the market.
Redpoint Bio has revealed that is RP44 sweetness enhancer is in fact Reb-C, a component of stevia and a side stream of Reb-A production. It could be used in conjunction with Reb-A and sugar to lower calorie levels further than previously possible.
Magnolia bark extract could be used in chewing gum and mint confectionery to enhance their breath-freshening action, believes Wrigley, which has filed for novel foods approval in the EU.
Flavour innovation has been driving new product development in a relatively mature European chocolate, chewing gum and sugar confectionery market with antioxdant-rich fruits coming to the fore, according to a new report from Leatherhead Food Research.
Canadian natural ingredients company Colarome has joined with Food Ingredients Solutions for distribution of its Vivapigments natural color range in the United States.
A tool to detect the correct levels of vegetable fat levels in milk chocolate has been rubber stamped by an international standards body, and benefits all stakeholders in the industry, claims the developers at the European Commission’s Joint Research...
A new range of filling and cream fats have a similar texture compared to traditional hard fats but with very low saturated fatty acids levels to appeal to the confectionery segment keen on improving its health profile, claims Fuji Oils Europe.
Frutarom is introducing new premium natural citrus flavours intended to be as true-to-nature and authentic as possible – and which meet incoming labelling rules for natural and FTNF flavours.
Chocolate processors can boost their clean label and meet good for you indulgence trends with a new fresh fruit based ingredient range that is free from artificial additives, allergens and sugar and has a long shelf life, claims the Dutch supplier.
The strong trend toward natural products is unlikely to encroach significantly on the market for artificial sweeteners, according to sucralose manufacturer JK Sucralose.
The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.
The new ADIs for three of the colours included in the Southampton study may mean restrictions on levels or the range of foods they are used in, says the UK’s FSA. Campaigners, meanwhile, are still calling for an outright ban.
The European Food Safety Authority has lowered the acceptable daily intake (ADI) for three of the notorious Southampton Six food colours, but none of the scientific reasons given are associated with hyperactivity.
‘Moderate’ consumption of fructose-containing sweeteners may produce ‘modest but significant changes’ that may contribute to the development of metabolic syndrome, says a new rat study.
Rousselot has reorganised its gelatine offering to better illustrate the functionality of different forms of the ingredient and how they can be used to reformulate products along healthier lines.
Tate & Lyle has seen a new surge in sucralose sales in the last 6 months thanks to customers restocking after running down amassed supplies; and stocks at the mothballed US site are expected to run down by the year’s end.
Taura Natural Ingredients is introducing a new line of tiny fruit pieces, opening up new possibilities for moulded chocolates and biscuits to boast real fruit content.
A solution that forms a gel on entering the acidic environment of the stomach may suppress appetite and offer an interesting opportunity for the burgeoning weight management market.
