Naturex introduces cold-processed 100% fruit and vegetable powders
08-Apr-2013 - Naturex has introduced a range of 100% fruit and vegetable powders produced through a low-temperature spray drying process that better preserves flavour, colour and nutrition.
Galactic targets improved food security with expanded natural preservative range
05-Apr-2013 - Lactic acid and lactates specialist Galactic has expanded its range of ingredients for food preservation with an eye on companies looking for innovative natural ways to improve food security, the company has said.
‘Health, Environment, Choice’ hold sway in soft drinks: Zenith International
03-Apr-2013 - Health, the environment and consumer choice are the three main issues facing today’s soft drinks industry, according to InnoBev Global Beverages Congress 2013 organizer Zenith International.
Study hails eco-friendly synthetic colour test
25-Mar-2013 - Scientists have outlined an eco-friendly test for certain synthetic food colours commonly used in soft drinks and sugar and gelatin-based confectionery.
Cargill suffers bitter erythritol blow: EFSA rejects beverage use extension
13-Mar-2013 - Cargill has failed in its second attempt to secure EU approval for use of bulk sweetener erythritol in soft drinks, after EFSA published a negative opinion relating to its introduction on child safety grounds.
Natural halal colours gaining ground in the Middle East, says Sensient
07-Mar-2013 - Sensient is making inroads in the Middle Eastern market with a full range of natural, halal-certified colours, the company says.
It’s Great When You’re Sweet…Yeah: Sensient unveils Black Grape flavor
06-Mar-2013 - Sensient Technologies claims that high sugar prices mean beverage brands are looking for alternative sweeteners, as it launches eight new flavors targeted at the beverage industry.
Stevia extracts – without agriculture? Evolva and Cargill join forces on fermentation-derived extracts
06-Mar-2013 - Swiss firm Evolva Holding has partnered with Cargill to develop and commercialise stevia extracts derived from a fermentation process, rather than through traditional extraction from the stevia plant.
Clean label trend helps drive natural colours to overtake synthetics
05-Mar-2013 - Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.
Natural antifungals from sourdough have food potential: Researchers
22-Feb-2013 - Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Ultra-fine wheat bran plugs health and can improve texture and structure, says Limagrain
21-Feb-2013 - Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
Stevia is not just another E-number, says Euromonitor
13-Feb-2013 - Stevia’s credentials as a plant-derived sweetener and uptake from large manufacturers will prevent it from being seen as just another E-number, according to market research organisation Euromonitor.
Natural vs. synthetic: ‘The consumer will always choose the natural product’
13-Feb-2013 - Switching to natural colours can be an important product differentiator, as consumers around the world will always choose a natural product when given the option, says ingredient firm Chr. Hansen.
Naturally coloured drink demand spurs quest for natural emulsifiers
12-Feb-2013 - The fast-growing trend of natural colouring has required new approaches to emulsification – particularly for beverages, says Naturex business manager Amandine de Santi – and it is an area of ongoing research.
Heineken’s Finnish arm claims EU first with stevia-sweetened booze
06-Feb-2013 - Heineken’s Finnish business Hartwall claims to have launched the EU’s first alcoholic beverage sweetened with stevia onto the nation’s market this month in the form of a ‘light long’ RTD.
Natural colours are here to stay…but there are still challenges
06-Feb-2013 - Synthetic colours may still be more prevalent than natural colours in foods and beverages, but natural is catching up as manufacturers increasingly look first to natural ingredients in developing new products – however, challenges remain.
Red palm oil could colour foods without food colouring
31-Jan-2013 - Sternchemie says its new red palm oil provides a clean label way to colour foods naturally without using food colourings that have to be listed on ingredient lists.
Tate & Lyle launches open innovation platform: 'We want to send out a signal to the market'
29-Jan-2013 - From food ingredients that reduce the blood glucose response to food intake, to natural high-potency sweeteners, digestive health and weight management ingredients, and plant-based ingredients that can mask bitter flavors…
Danone juice JV with Chiquita dogged by ‘mismanagement’: Industry source
25-Jan-2013 - With rumors emerging that Danone is selling its 51% stake in its fruit juice JV with Chuiquita Brands International, one industry source told BeverageDaily.com that the French firm was likely ‘glad to be rid’ of a business blighted by mismanagement.
‘We need to address the issue of colours’, says Chr. Hansen CEO
16-Jan-2013 - Danish ingredients company Chr. Hansen has reported increased profit and revenue in the first quarter, although lower carmine prices and volumes continued to hit its natural colours division.