Flavor ingredients supplier Treatt has added Apricot 9853 to its
Treattarome soft fruit flavor line and says the new ingredient
could make headway in a flavor category that has not been commonly
used in North America.
Growing regular tomatoes in a mulch of hairy vetch activates the
same flavour and nutrition-boosting genes and metabolic pathways as
in transgenic tomatoes, report ARS scientists.
Two dried fruit specialists have joined forces to create Shoreline
Fruit, a new company positioned to benefit from growth in
fruit-derived ingredients, and to offer security of supply from
farm right through to finished products.
The identification of a gene that controls the shape of tomatoes
provides new insights into the mechanisms of plant development,
offering future opportunities for altering the size and shape of
fruits.
A computer model has been developed to improve the long-term
storage of fleshy fruit under controlled atmospheres, according to
a report published by researchers at the Catholic University of
Leuven in Belgium.
Doehler is stepping up its presence within both the sourcing and
processing of citrus fruits via a Brazilian investment designed to
meet changing needs of beverage manufacturers.
Extracts from apples may reduce the formation of heterocyclic
amines (HAs) in foods, especially processed meats, suggests a new
joint Chinese-American study.
Ingredient innovators looking for inspiration from exotic fruits
may be able to cash in on an Agricultural Research Service project
which is looking into ways to bring even more tropical fruits to
the US.
Pork belly, watermelon and goji are amongst some of the more
unusual soup flavours predicted to be popular in 2008, according to
Campbell's Kitchen and Swanson Broth.
UK snack and cereal makers have a new source of juice-infused dried
fruits, as Polish ingredients firm Frubella has signed a deal with
JO Sims to take its range into the high-potential market.
Flavor firm Wild says it has developed new ways to help US
manufacturers boost the fruit and vegetable content of their
products, while keeping these tasty and fun to eat.
The latest report from the UK's Pesticide Residues Committee (PRC)
has raised fresh concerns about residues being found in apples sold
at retail, and in fruit supplied to schools under the School Fruit
and Vegetable Scheme.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Herb and fruit infused beers are set to become a major growth
category for brewers facing dwindling sales of ale, according to
the manufacturer of a new range of natural flavours.
Flavour industry innovators are seeking inspiration from ever more
exotic superfruits like lula and camu camu, in a bid to both
harness their healthy reputation and present new offerings to
counter consumers' organoleptic boredom.
Following the Southampton study that cast safety suspicions over
certain artificial colourings, ingredients firms are redoubling
their development and communication efforts to highlight
alternatives from other sources.
A snack bar which can stay moist and chewy for up to 24 months
without the need for artificial preservatives has been developed by
scientists in California.
The gross profit of US frozen fruit and vegetable manufacturers is
10 percent higher than other companies in the manufacturing sector,
according to report that examines the sector's business.
The use of pitaya as a source of red colours for foods is in its
infancy, but the potential of these fruits to offer alternatives to
re beet is growing, say the German scientists working on bringing
the pigments from the lab bench...
SunOpta has further expanded its fruit supply chain, announcing
today that it has completed the acquisition of another South
American fruit processor, together with its North American
distributor.
Danisco is making the most of the superfruit trend - and may even
help perpetuate it - by developing a new acai berry flavour for use
in dairy, ice cream, beverage and confectionery
products.
Over half of the most heavily advertised children's food and
beverage products that clearly feature fruit on their packaging
contain no fruit at all, according to a study released last week.
A high-speed imagining system using satellite technology to detect
contamination and defects could soon be part of standard food
safety equipment if prototype testing proves successful.
Danish ingredients giant Danisco has launched a new range of
flavourings designed for yoghurt candies - allowing confectioners
to give boiled sweets a healthier image.
Innovation in fruit products has topped Datamonitor's list of most
original new product introductions last year, revealing an emerging
attempt to promote fruit consumption through fun.
A new research project into strawberry wilt disease could have
important repercussions for a fruit that remains the most popular
flavour in numerous food and drink categories.
British supermarkets are reporting that sales of berries have been
strong this year hitting £204m (€304m) despite adverse weather
conditions, due to consumer health trends.
Quest International, the flavour firm recently acquired by
Givaudan, has launched a new range of fruit flavours based on
components that 'precisely replicate the flavours of real fruit at
various stages of ripeness'.
Research groups around the world are working on breeding truly
purple tomatoes, packed full of anthocyanins, and reports suggest
that such a finished fruit may only be a few years away.
International food giant Mitsui has signed an exclusive
distribution agreement with a Chinese apple and pear concentrate
processor, the next step in a move designed to strengthen its newly
created ingredients division.
A combination of specific packaging films, cleaning chemicals and
modified atmospheres can lengthen the shelf life of fruit and
vegetable varieties, according to studies by the US Department of
Agriculture (USDA).
DSM has launched a new clarification pectinase for the apple and
pear juice industry, which it claims promises a faster and more
complete soluble pectin breakdown.
Rising demand for berry fruits in bakery goods has led fruit
ingredient firm J.O. Sims to invest in new research and development
work to improve fruit functionality in these applications.
DSM Food Specialties has launched a new pectinase for red berry
processing, which it claims will help manufacturers achieve higher
juice yields and stable colour when processing acid red berries.
Independent flavor specialist Treatt has introduced Blueberry
Treattarome 9840 to its expanding range of 100 per cent natural,
FTNF(From The Named Food) flavor ingredients.
A New Zealand product development company has announced that
PureLo, the company's proprietary Luo Han fruit concentrate, has
been affirmed as a GRAS (Generally Regarded As Safe) food
ingredient.
Flavor firm Virginia Dare is to introduce new products that appeal
to the Hispanic market in an effort to capitalize on the flavor
preferences of the growing Hispanic population in the US.
Scientists at the Agricultural Research Service (ARS) are working
on producing high quality disease-resistant peanuts that also
contain high levels of heart-healthy oleic acid.
Danisco has launched a new range of enzymes to help fruit juice
makers save money and improve quality as they look to target
growing consumer demand for healthier soft drinks.
Joint health from sheeps' wool, kiwi fruit crossed with berries and
calcium-boosting bone extract… innovative ingredients from a small
Pacific archipelago are starting to make a disproportionately big
impact in the world of nutrition.