Montana based biotech firm Blue Marble Biomaterials will develop “exclusive, novel natural ingredients” for flavors and fragrances giant Firmenich under a new exclusive partnership.
Protein remains a key product attribute that keeps bringing in consumer dollars. A new report details how consumers made protein purchasing decisions this past year, and how that may shape trends for the next year.
The fierce competition in the protein space means paying close attention to organoleptic properties is the only way to remain competitive, said the CEO of one of the legacy brands in the business.
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
How are the next generation of natural flavors being developed? Elaine Watson caught up with Christian Kopfli, CEO of New Jersey-based FlavorHealth, which is taking high-throughput cell-based screening to the next level to identify novel natural compounds...
Once considered primarily as a supplement for fiber and omega-3s, flax increasingly is appearing in more packaged foods with marketing claims extolling its health benefits and unique cooking properties.
Mango and chimichurri-flavored products in the nutritional food aisle? Flavor and nutrition content don’t have to be mutually exclusive, said Kerry VP of nutrition Jennifer Intagliata.
In US basketball lingo they call it playing small ball. Frutarom, which supplies flavors, fragrances and dietary supplement ingredients, has grown to one of the world’s largest companies in the category by acquiring many of the smallest firms.
Geneva-based Natural Taste Consulting (NTC) is launching a plant-derived bitter blocker for applications such as dark chocolate, instant coffee, teas, energy drink and dietary supplements.
Success in emerging markets has helped fragrance and flavours giant Symrise to a 9% rise in earnings in the first half of the year, as the company begins to integrate Diana Group in to its business.
Special edition: All-natural: How clean is your label?
Consumer preference for natural flavors - seen in market research data – does not always translate into product purchasing, but the future still looks very rosy for natural flavors, say industry experts.
German fragrance and flavours house Symrise has just last night inked a deal with Swedish probiotics firm Probi to develop a stand-alone R&D project with oral probiotic supplements the most likely product out of the pipeline in 2014-2015.
Verdure Sciences has announced Generally Recognized as Safe (GRAS) status for Longvida optimized curcumin following an assessment by an independent, internationally recognized expert panel of scientists.
We need a formal definition of ‘natural’ to ensure it is used more consistently in food labeling and marketing– and the FDA should provide it - according to the results of the latest FoodNavigator-USA/NutraIngredients-USA poll.
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.
Sensus is expanding its flavor extraction capabilities and investing in new equipment so it can offer new services to customers, including the purchase of $3m of new processing equipment.
A new study exposing oral nutrition supplements (ONS) to a ‘boredom test’ has found that unpleasant taste and mouthfeel effects build up with repeat consumption, potentially increasing risk of poor compliance with high-volume prescriptions.
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?
Lallemand Bio-Ingredients said on Wednesday that it has completed its acquisition of the Wisconsin-based Lake States Yeast Company, in a move which marks its first entry into inactivated torula yeast.
Frutarom is demonstrating the fruits of its latest acquisition by showcasing a range of functional beverage prototypes at the institute of Food Technologists (IFT) trade show in Anaheim, California.
Kalsec has expanded its natural antioxidant range with what it claims is a near-tasteless and odorless rosemary extract designed to target new applications including edible and frying oils, baked goods and snacks.
Food manufacturers need to better understand consumer tactics for dealing with the economic crisis and employ palatable strategies to answer to a fresh set of values, according to a report from Packaged Facts.
Gilroy Foods & Flavors has added its voice to the many that are forecasting South American flavored snacks to be the next big trend for the year ahead.
Competing claims by food companies over the removal of MSG from their products are a marketing gimmick which will simply confuse customers and make them think that a perfectly safe product poses a health risk, according to the USA’s Glutamate Association...
Symrise has finalized its acquisition of Chr Hansen's flavorings
business in a move that will bring the company broader market
coverage in the US as well as a more diverse ingredients portfolio.
Denmark's Chr. Hansen is to sell of its US-based flavor activities
to Germany's Symrise group in order to focus more on its higher
added-value operations.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
Mastertaste is aiming to tap two key trends for food formulation
with it new range of Active Botanicals: natural flavours and
perceived health benefits.
Chr Hansen is expanding its flavour production centre in Denmark to
enhance its product range, efficiency and service to customers and
strengthen its position in the dairy flavourings market in Europe.
Cost recovery and the on-going development of a stream-lined,
customer-oriented working method led Kerry's ingredients division
towards a first half 2007, on both sides of the Atlantic.
Solae and Senomyx have entered into a collaborative agreement for
the development of new flavor ingredients intended to enhance the
taste characteristics of soy proteins.
German fragrance and flavours group Symrise saw a strong increase
in sales and profits for its Flavours and Nutrition Division in
full year 2006, largely attributed to innovations like its 'and'
range of products.
Ingredients manufacturer Blue California has introduced
micro-encapsulated essential oils in powder form for water soluble
applications, particularly suited for beverages.
Blue Pacific Flavors has entered into an exclusive partnership with
nano processing firm MicroFluides, a move the company says will
allow it to create new food solutions that combine the science of
taste receptor technology and nano...
Tapping into lucrative opportunities for the growing organic
processed food market, Danish ingredients firm Chr Hansen rolls out
a package of flavours, colours and dairy cultures for organic
processors.
D-alpha-tocopheryl acid succinate (TAS) can be safely used as a
source of tocopherol in foods for particular nutritional purposes
(PARNUTS), foods intended for the general population and food
supplements, a panel of European experts...
Ambitious Irish ingredients and flavours firm Kerry sees costs
rising for the year and sales inching up by just over 1 per cent
for 2004, the company reports today.
Belgian ingredients group Orafti has walked away with three awards
at this year's Ingredients Russia 2004 exhibition, more than any
other company, but major international groups did not have it all
their own way, with a number...
Ambitious Israeli flavours firm Frutarom has doubled its net profit
in the first nine months of the year after bolt-on acquisitions
brought rapid growth to a company that has clear ambitions to
become one of the top ten flavour firms.
Danisco has taken up the low-carb, low-sugar baton and run with it,
developing a line of flavours aimed at food manufacturers
developing artificially sweetened and reduced sugar beverages and
dairy products.
