Cerilliant has introduced two new certified reference standards for assessing the purity of Reb A, the high intensity all-natural sweetener from the leaves of the stevia plant.
The mapping of ‘taste dialects’ could help food firms develop products that appeal to the specific preferences of consumers in certain geographical locations, according to a taste psychologist.
Acquisition-hungry firm Frutarom continued its rapid growth strategy, today announcing an "extremely synergetic" €5.2m deal to buy Chr. Hansen's savoury functional systems activities in Germany.
Delfi Cocoa, a division of Petra Foods, has started production at its new processing plant in Hamburg, Germany, as it positions to better serve its European customers.
Pecan Deluxe Candy has invested in new equipment for its plant in the UK that will enable it to make chocolate shapes like pigs and monkeys, and expand its fair-trade chocolate range.
A supplier of fillings for confectionery goods says that it is can now allow manufacturers to maximise fruit content in their chocolate products without compromising functionality or regulatory approval.
Shane Starling reports from the European Food Safety Authority’s (EFSA) much anticipated industry stakeholders’ meeting about health claims in Brussels today.
Niutang is preparing to introduce its Reb A sweetener from stevia next year and is starting discussions with existing customers and new ones that have a parallel product development timeline.
The United States has extended an antidumping duty order on saccharin from China, after a review concluded that cheaper imports of the sweetener would damage the domestic market.
Sudan, the world's biggest producer of gum arabic, has scrapped a government monopoly on the production and export of this naturally-sourced, 'Rolls-Royce' of gums widely used in food and drink formulations.
Top prizes for innovation, stevia capacity and taste tests, food safety, and doing business in a tough economy... the FoodNavigator team shares thoughts on the opening day of the IFT trade show in Anaheim, California.
In its strategy to revamp ‘cult’ sweet brands thought lost to bygone eras, UK-based confectioner Tangerine says it continues to focus on products that are seemingly classic, yet innovative in their formulation.
Cargill has officially opened a new plant for chocolate fillings and coatings in The Netherlands, as part of a wider plan to grow its cocoa and chocolate operations.
Wild has developed a new line of flavours for baked goods that are said to be more stable than is usual and have a more intense fruity flavour and aroma.
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
Stevia leaders must show corporate social responsibility, as sales of sweeteners derived from the plant take off around the world, says conference speaker.
Wild Flavors has said it is aggressively working toward external safety assessment of its stevia extracts as it becomes the latest company to announce the launch of a stevia flavor solutions range.
Broadening its portfolio of origin sources for cocoa formulations, private label player Natra will buy 50 tonnes of cocoa from Colombian co-operatives that have switched from cocaine to cocoa cultivation.
North America and Eastern Europe are the two fastest growing markets for probiotic products, recording more than triple the growth rates seen in the most mature markets for the healthy bacteria, according to Danisco.
Snacks are becoming healthier and more upmarket as Americans increasingly turn away from the idea of three square meals a day, according to a new trend-mapping report from Packaged Facts.
There has been much excitement about the promise of stevia as a natural alternative to artificial zero-calorie sweeteners. FoodNavigator.com summarises the science so far.
The potential of stevia-derived sweeteners for use in organic foods could be limited because of the plant’s diversified cultivation and Reb A’s processed nature, according to Euromonitor International.
Cargill has claimed that the market for its sucromalt sweetener will widen after acheiving FDA generally recognized as safe (GRAS) status last week, and as consumers increasingly demand healthier foods.
Stevia’s expense compared to other sweeteners is a major market limitation, according to a new paper on the stevia market, although industry players say they are working to bring its price down.
The European Food Safety Authority (EFSA) said there is no indication that aspartame causes cancer following its assessment of a study that linked regular intake of the sweetener with increased risk of certain cancers.
Ingredients firm Puratos bolsters its offerings to US chocolatiers, unveiling a new chocolate innovation centre and announcing the formal launch of chocolate line formulated to target the chocolate flavour profiles of the US consumer.
Tate & Lyle’s loss of its sucralose patent case last week may have broken its monopoly of the sucralose market, but is unlikely to throw the doors wide to competitors, says one of the companies cleared in the case.
A polyphenol-rich pomegranate extract may reduce inflammation, and positively effect chronic disease risk, according to results of a new cell study from the US.
Tate & Lyle has lost its sucralose patent case as the International Trade Commission gave its final ruling on Monday that Chinese manufacturers did not infringe the sugar giant’s patents.
Opportunities could potentially dovetail for liquorice in the nutraceutical domain with new research from the US suggesting a natural chemical component in this sweet ingredient could offer a new approach to preventing bowel cancer.
The supply chain for stevia is sound and sustainable, says PureCircle, which is communicating the ethical values behind its high purity Reb-A sweetener in keeping with the natural image.
In a break from artificial gum formulations, a consortium of Mexican co-operatives have used an organic gum base as the key natural ingredient for a new biodegradable gum set to spear soaring natural and sustainable food trends.
Ocean Spray's Ingredient Technology Group has formulated a lower cost sweetened dried cranberry (SDC) product to meet demand for cost-effective and value-added ingredients in the face of rising commodity prices.
Government officials in Ghana have announced plans to transform the country’s shea nut production to echo the success of its cocoa industry, according to reports.
Despite challenging economic times, confectioners and biscuit makers must maintain investment in innovation to stay ahead of the competition, attendees will hear this week at the upcoming FDF confectionery conference.
The European Food Safety Authority has lowered the tolerable weekly intake (TWI) for cadmium after studying data, a decision that could affect sourcing.
Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.
Results from third-party testing conducted on high fructose corn syrup (HFCS) from all the production facilities in the US and Canada show that no quantifiable levels of mercury were detected in any of the samples analyzed, claims the CRA.
Cadbury and Mars are attracting severe criticism from food campaigners, who say they have not fulfilled promises to remove certain artificial food colours from products by the end of 2008.
Chr Hansen is launching a new natural violet colour derived from purple carrot, which is said to bring cost and stability benefits for a broad range of beverages, fruit preparations and confectionery.
