Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
The owner of the confectionary company Chocolove has joined an expert taste panel to identify the unique flavors of different cocoa plants as part of a preservation project which could see old varieties of cocoa re-introduced to the market.
While bean-to-bar chocolate firms spear consumer demand for 'percentage cocoa content', a new chocolate maker eschews focusing on this trend, instead opting to push the 'Flavour Wheel'.
The success of branded food ingredients should be measured by their ‘brand equity’, not just their market share, according to a new market insight from Frost & Sullivan.
The safety of stevia has been called into question again after scientists at the University of California said further tests were needed on potential cancer causing properties before the sweetener is used in food and drink.
Food firm Kerry delivers like-for-like trading profit of €134 million at its ingredients and flavours unit for the first half of 2008, thanks in part to 'prudent price actions' that have brought good cost recovery to the group.
Manufacturers in the US need to take responsibility when it comes to food coloring and replace controversial artificial dyes with natural alternatives, according to the Center for Science in the Public Interest.
Research on natural food preservatives is lagging behind market demand for replacements for synthetic ones that have fallen out of favour with consumers, warns an expert, and a coordinated effort is needed to bridge the gap.
Researchers from Leatherhead are proposing to study the effect of chewing on food structure, to gain an insight into where ingredients should be located in the product for best enjoyment.
Food manufacturers who have benefited from record almond crops over the last few years could see supplies dry up as growers warn of a turbulent year ahead amid “unrelenting global demand”.
Smoothies, desserts, and yoghurts are benefiting from growing consumer awareness of health benefits of raspberries in North America, according to a new consumer survey.
UK firm Pecan Deluxe has updated its range of fudge and caramel inclusions for use in cakes, cereal and desserts, as part of its recently announced focus on health and indulgence ingredients.
Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be possible in Europe following the European Food Standards Authority’s (EFSA) opinion on Unilever’s novel technology.
EFSA has identified information gaps relating to some flavouring substances as part of its ongoing evaluation of additives, and is asking industry to provide more information on their safety.
Cargill says it will create innovative new dairy and confectionery products and help bring them to a growing market in Asia with the opening of its new application centre.
New commercial varieties of kiwifruit optimised for their flavour, colour and health attributes will become available in the next few years, thanks to the publication of a huge collection of DNA sequences from the fruit.
Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.
EFSA has published its panel’s opinion on camphor as a flavouring, deeming it unlikely to cause acute effects in foods with less than 2mg per kg of body weight per large portion, but recommending that maximum limits be set.
The sale of Tate & Lyle’s international sugar trading business to US oilseed firm Bunge is now unconditional, removing the UK sweetener group from the volatile sugar market.
Wild is extending its use of blossoms in flavour blends for use in beverages and other products, and is working with more companies to use the likes of lavender, rose and elderberry in combination with fruit flavours.
The UK Food Standards Agency has set out core challenges for the food industry as part of its strategy to beat obesity, but recognises that work is already underway by industry to make food products healthier.
The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
The high cost of citrus, mainly as a result of poor weather in prime growing regions, has led Givaudan to develop a new range of lemon oil replacers, which it claims are a precise match for the flavour profile and functionality.
Frozen novelties are providing opportunities for growth in a mature
ice cream market where there is little room for maneuver, according
to a new report from Mintel.
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
The European Parliament has adopted a legislative package that will
see products containing any of six artificial colours labelled with
a health warning for children.
Increasing demand for gelatine, coupled with consumer concerns over
the mammalian variety, may open the door for fish gelatine to fill
the gap for food formulators, says a new review.
Nutrinova has announced progress in its mission to identify
compounds that could yield new natural sweeteners for the food and
beverage industry, in collaboration with BRAIN.
Cargill has started production of two new xanthan gum products out
of its facility in China, after implementing technology transfer
from France and ensuring quality and safety standards meet
requirements.
Lexington Pharmaceutical is seeking global manufacturing partners
for its innovative sucralose process, which it claims is greener
than methods used by leading competitors.
The acrylamide-reducing enzyme Preventase has been granted approval
for use in Switzerland, marking a new step down the road towards
industry-wide adoption for biscuits and other baked goods.
The world's number one confectionery group ups the stakes in the
gum war with the launch of Trident Sweet Kicks, a mint-flavoured
gum with a chocolate-flavoured liquid centre.
Wild is introducing a new version of its Fruit Up sweetener,
specially designed for use in fruit jelly confectionery products
and angled towards helping manufacturers tap the healthy
confectionery market.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
Borregaard is increasing prices for its vanillin products across
the board due to the drastic oil price increases and is looking at
ways to improve efficiency at its plants.
The European Union has slapped anti-dumping duties on Chinese
imports of citric acid after an investigation concluded two
European producers have been injured by unfair competition.
The hype surrounding stevia has been ratcheted up another notch
after the US's largest supplier announced it is launching the
natural sweetener beyond the dietary supplements aisle for the
first time.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
Food makers to see alternative supplies for sucralose as new
manufacturer for this booming sweetener hits European markets for
the first time, launching today in Amsterdam.
In recent years there has been an increasing trend towards healthy
and premium confectionery products, aimed at making consumers feel
better about the treats they eat and giving them a taste of luxury
and sophistication.
Cargill yesterday gave a name to its stevia brand, further to the
publication of an overview of the science supporting the use of
rebiana as a sweetener.
Ingredients firm Tate & Lyle has entered an agreement with Fiji
Sugar Corporation for the supply of 300,000 tonnes of raw sugar per
year till 2015, amid developments in the EU sugar regime.
Confectionery makers will welcome the latest study to proffer the
potential health benefits of chocolate as US researchers report
that pregnant women who consume ample servings of this popular
confectionery may reduce the risk of...
Barry Callebaut has successfully closed its acquisition of a 60 per
cent stake in Malaysia's KLK Cocoa - a strategic move expected to
give the Swiss firm leverage to expand in the high-potential
Asia-Pacific region.
Food ingredients that are key to low-fat foods are seeing the
fastest growth in their sectors as the health and wellbeing trend
continues, finds a new report.