The CIAA has published a new guide for manufacturers, to help them understand issues surrounding the use and labelling of flavourings in light of the 2008 regulation.
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
Symrise has developed a new tool for comprehensive flavour analysis which it says will enable it to produce more authentic profiles quickly and efficiently – and develop more true to life natural flavours.
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.
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.
Symrise has reported good sales growth in local currencies the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.
Treatt has expanded its portfolio of natural flavour ingredients with flavours distilled from fresh fruit, aiming to provide tastes that match as closely as possible to the real fruit.
The European Food Safety Authority (EFSA) said rosemary extract is
safe for use as an antioxidant in food, expanding application
opportunities and increasing its natural appeal.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
Ulrick & Short has developed an additive-free phosphate
replacer to maintain moisture in sausages in response to increasing
pressures for food manufacturers to provide clean label products.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Flavour firm SAFC today announced it has launched 350
halal-certified flavourings, many of which can be used in the
bakery industry, as part of a bid to tap into booming Asian
markets.
Mastertaste has developed a new line of natural botanical extracts
using a process that allows for specific aromatic factions to be
isolated, then blended into a custom solution for use in beverage
or dairy products.
Food and beverage manufacturers will now be able to cut the level
of sodium by up to 50 per cent in some products thanks to new
Flavor Modulation Technology developed by Mastertaste.
A UK company claims it has developed a natural alternative to
traditional flavourings for food manufacturers wanting to give
their products a smoky taste.
Consolidation is no bad thing for flavours, says analyst, since
it allows large players to serve multinationals, spurs
R&D, and makes regulation compliance easier.
Danisco has cut a deal to sell its flavours division to Firmenich
that will let it focus resources on its bioingredients, texturants
and sweeteners competencies - while still keeping some interest in
flavours through a partnership...
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Manufacturers will have another opportunity to reduce salt in their
products thanks to a new dairy-based ingredient from New Zealand
co-op Fonterra, which claims to replace salt and maintain flavour.
UK firm Create Flavours has developed an innovative method that it
claims is capable of recreating more accurately the original
flavour of strawberries.
Scientists at Symrise have reported the potential of benzyl amides
as potential bitter-masking compounds for food and drink, research
that may lead to cheaper alternatives for food scientists and
formulators.
A European supplier of organic flavour extracts has added a range
of new ingredients to its portfolio, designed to produce a cleaner
label and boost the profile of organic products in the eyes of
consumers.
Quest claims it has achieved its biggest flavour breakthrough in a
decade with ImpaQ, a solution designed to tackle food and beverage
taste issues linked with salt, fat and sugar.
A new, patented straw that adds flavour to plain milk as you drink
through it will be launched across the world in a novel attempt to
reinvigorate milk consumption.
Consumers watching their waistlines continue to drive low fat
formulations: ice cream giant Haagen-Dazs launches its first
'light' ice cream version of its classic brand.