Frutarom is to acquire the majority of Chr Hansen’s ingredients blends business for meats and sausages for €25m, boosting its activities in the Italian market where it has hitherto had ‘slight’ presence.
Cargill has bolstered production flow efficiency and consistency for repeat orders at its flavours plant in Grasse, France, through a ‘significant investment’ in re-design and equipment.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
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.
Chilean flavour and fragrance producer Cramer Productos Aromáticos is breaking into the European market, targeting mainly mid-sized food and beverage producers with its range of natural flavours and speciality South American flavours.
Flavours can evoke specific feelings when introduced in a conditioned environment, and this may influence how consumers like them, suggests new research.
A novel fish charcuterie product concept has been awarded top honour in an annual contest to identify and reward creative initiative amongst the new generation of French food technologists.
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.
The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
Wacky food products are nothing new - take Heinz’ launch in 2000 of green tomato ketchup - but the recent development of flavour-changing chewing gum still leaves the question: which trends will stick?
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.
Frutarom has agreed to acquire the industrial savoury spice division of Scandinavian company Rieber & Son ASA for approximately US$4.2m (25m Norwegian Krona), the company has said.
Optimising product reformulation for flavour intensity and release times may be achievable through the testing of exhaled aroma compounds, according to a new study.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
“Strong organic growth” has led Kerry Ingredients to acquire US ingredients firm Agilex, as its flavours and ingredients business grew 6 per cent relative to the first nine months of 2009.
EFSA has agreed with JECFA that 10 of the latest 22 flavouring substances to undergo re-evaluation pose no safety concern at estimated intake levels, but more info is required to complete assessment on the remaining 12.
The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
The snack and sweet goods category delivered double digit gains for flavour and fragrance house, Givaudan, which recorded overall sales of CHF 3,283m in the first nine months of 2010.
Dispatches from European Flavour Association conference
At the start of 2010 EFFA adopted a new structure following its split from the fragrance industry association. Sven Ballschmiede, EFFA board member, explains EFFA new focus and matters that are topping its agenda today.
DSM is launching a new line of natural flavours led by authentic taste needs in the Asia Pacific region, which can help flavour firms construct flavours with complex notes that appeal to different market preferences.
Although the food and drink flavouring market in Southeast Asia is “growing enormously”, consumer tastes are still cost-driven and traditional, according to top flavour producer IFF.
The European Food Safety Authority (EFSA) has advised that safe usage levels of seven flavouring substances commonly used in or on food in member states should be reassessed, due to reservations about industry data submitted.
DSM has set up local finishing centres for its process flavours, which it says allow it to reduce lead time to customers while maintaining exact batch matches.
Italian researchers have optimised the extraction of the mushroom flavour compound 1-octen-3-ol from a flower, highlighting the potential of a natural alternative.
Meat flavours can be give an intense meaty note to products made with meat substitutes and instant foods, as well as provide a more authentic and intense taste in meat-containing products, says Symrise director.
Givaudan has reported a strong first half performance, with results boosted by the successful integration of Quest International as well as continued growth in developing markets.
A new scheme offering bursaries and an award to PhD students investigating flavours aims to address the current shortage of flavour experts by encouraging a new generation.
Naturex has launched a plant-based antioxidant meat preservative and a line of essential oils and oleoresins, which the firm says can help food producers meet consumer demand for natural products.
The perspective of food manufacturers and other stakeholders on the costs and benefits of enforcement provisions for the new EU Regulation on food flavourings is being sought from the UK Food Standards Agency during a three month consultation phase.
The European Food Safety Authority (EFSA) has highlighted “reservations” about the safety of certain food flavouring substances, suggesting that further evaluation is needed to confirm that these do not harm human health.
The flavour industry is taking a suck-it-and-see view of the new guidance on approvals dossiers published by EFSA, but is generally positive that firms can now deliver data to meet panel expectations.
The European Food Safety Authority has published its final guidance for data required to assess new food flavourings, and is looking to build on experience gained during evaluations to establish a positive list.
French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.
‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. But exact definitions depend on who you are talking to, and what additive you are taking...
BASF is constructing what it calls the world’s largest plant for the mint aroma L-Menthol, which it will start to supply as a flavouring agent to the global food, cosmetics and pharmaceutical markets.
What are the hot topics on the lips of the flavour industry? In a rare interview Mauricio Graber, president of flavours at Givaudan, talked to FoodNavigator.com about acquisitions, icon flavours, healthier foods, and the regulatory landscape.
Senomyx revenues increased 120 percent in the first quarter of 2010 compared to the same period last year, as three of its major collaborators simultaneously launched products using Senomyx ingredients.
Create Flavours has developed a new natural tomato enhancer, which is said to be ideally suited to supporting essential tomato notes in a range of food products.
Cargill has opened a new flavour facility in China, which is expected to enable it to better address regional demand and taste in Asia in a timely fashion.
