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 boost flavour and acceptance: Unilever study
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 celebrates recession resilience
Germany’s Symrise has reported a year of above-market growth, buoyed by especially good sales in South America and acquisitions in the US.
Symrise targets authentic natural flavours with new analysis tool
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 requests more data on certain flavourings
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.
Emerging markets and flavours a boon for Symrise
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 launches true-to-life natural fruity flavours
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.
Wild launches refreshing confectionery flavour
Ingredients firm Wild has developed a line of natural flavours that
can be used to bring a refreshing effect to confectionery products.
Tea to flavor food products
A flavor company has launched a new range of tea-inspired products
which it hopes will be used in foods, not just beverages.
Rosemary extracts to receive antioxidant status
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.
Consolidation to continue for $18bn flavor market
The top ten global flavor players possess two thirds of the total
market, but still the market continues to consolidate, confirms a
EFSA gives green light to six flavouring agents
Six flavouring agents used in a variety of foods are cleared by
Europe's risk assessor but industry is still awaiting the outcome
for seven other agents evaluated at the same time.
Culinary inspiration crucial to Givaudan R&D
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 makes true-to-life ginger flavour
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.