Wild targets regional tastes with strawberry launch

16-May-2012 - Manufacturers of fruit gums, milk cream fillings and ice cream can now benefit from a range of natural strawberry flavours that has just been launched by flavours firm Wild in Germany.

Carbery explores flavours for ageing consumers

15-May-2012 - Carbery is exploring the potential of flavours to make protein-fortified products more palatable to ageing consumers, according to head of research and development Aine Hallihan.

Researchers explore relationship between taste and temperature

15-May-2012 - The temperature of food can affect the way in which we perceive the intensity and profile of certain flavour, according to new research.

Symrise posts strong start to 2012

09-May-2012 - Symrise has unveiled strong first quarter results, buoyed up by performance in emerging markets such as Eastern Europe.

Spanish researchers spell out 2020 consumer food trends

04-May-2012 - ‘Eater-tainment’, ‘SuperSense’ and ‘Food Telling’ are among the food consumer trends predicted to be prominent in 2020 by researchers at Spain’s Azti-Tecnalia research and development centre.

Chr Hansen shares jump 9% on strong H1 profits

19-Apr-2012 - First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.

Döhler to paint the town red with new natural colour range

13-Apr-2012 - German ingredients giant Döhler is to expand its portfolio of natural colours with a range of red hues produced from black carrots.

Kerry’s new European emulsifier plant opens doors in Asia

13-Apr-2012 - Kerry Ingredients & Flavours has opened a new emulsifier plant in Europe, which will free up capacity at its existing Asia facility to capitalise on growth.

Innovation and developing markets underpin Givaudan flavours

12-Apr-2012 - Success in the developing markets of Latin America, Africa and Asia combined with an ‘impressive’ innovative platform has secured strong Q1 results for Givaudan’s flavour business, according to one analyst.

Fish protein could provide basis for new wave of functional foods, suggest researchers

12-Apr-2012 - There is great potential to develop novel, marketable, omega-3 rich functional food products from inexpensive sources such as fish protein isolate, according to new research.

Dispatches from Anuga Foodtec 2012

Optimising flavour in bakery with chemical analysis – ex-Kraft flavourist

10-Apr-2012 - Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.

‘Spice spice baby’: Possible price hikes loom for premium vanilla ice cream?

03-Apr-2012 - Steep hikes in world prices for black vanilla could mean higher production costs for premium ice cream makers, according to commodity analyst Mintec, which is advising ice cream producers to book their contracts for the spice now.

IFF adds new culinary herb and mushroom flavor lines

28-Mar-2012 - International Flavors and Fragrances (IFF) is developing a line of culinary herb flavors to respond to demand for fresh flavors, and a line of mushroom flavors to help manufacturers build a complete savory profile, according to Kevin McDermott, executive chef, North America.

Naturex gains Asian foothold as it acquires Indian colours producer

22-Mar-2012 - French company Naturex, in a move that gives it its first Asian industrial facility, has acquired a leading fruit and vegetable powder and natural colours producer in India - Valentine.

Smelly foods may help industry fight obesity, say researchers

21-Mar-2012 - Manipulating foods so that they smell stronger could be a way of helping industry fight obesity by encouraging consumers to take smaller bit sizes, suggests new research.

Unilever cranks up open innovation activities

20-Mar-2012 - Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.

Industry is missing the point when it comes to air, says innovation expert

20-Mar-2012 - There's a lot of gas about using natural and sustainable ingredients in foods, but is industry throwing one free and natural ingredient out of the window without considering its potential?

LycoRed targets soup makers following trials with tomato-derived salt replacer

19-Mar-2012 - Israeli company LycoRed said it has carried out focused research in the past six months to optimise a clean label and tomato-derived salt and MSG replacer, with industrial scale trials showing its effectiveness in a range of soup applications.

Frutarom looks East for expansion as it seals deal for Etol

19-Mar-2012 - Flavour and botanical specialist Frutarom has expanded its presence in emerging Eastern markets by wrapping up a €34.6m deal to acquire Slovenian flavour firm Etol.

Erythritol crystals may enhance flavor encapsulation: Firmenich

19-Mar-2012 - Encapsulating flavors in erythritol crystals may offer food formulators a delivery system with unique performance characteristics, according to ongoing development from Firmenich.