Natural dairy concentrates
06 July, 2009 byFlavouring declarations on European food labels are about to change thanks to EC 1334/2008, a regulation passed at the end of 2008. This regulation effectively eliminates Natural Identical Flavours and greatly narrows the scope of what can be declared a Natural flavour.
Browning technology
03 July, 2009 byRed Arrow has released developments in browning technology with a wide range of application possibilities.
Natural sour cream flavour
03 July, 2009 byButter Buds Food Ingredients has extended its line of X-Blend products with X-Blend Sour Cream. This natural concentrated powder blends real sour cream with other dairy ingredients spray dried on a maltodextrin carrier.
Natural chicken flavours
01 April, 2009 byInternational Flavors & Fragrances has announced a range of authentic, natural chicken flavours based on gold standard culinary benchmarks created by a global team of Research Chefs led by Certified Master Chef Florian Webhofer.
EFSA’s panel to split
21 January, 2008EFSA’s scientific panel on food additives, flavourings, processing aids and materials in contact with food (AFC Panel) will soon branch into two separate panels, in order to increase further EFSA’s pool of expertise and to accelerate processes in a field where output is particularly high. EFSA expects the new panels to begin operating by mid 2008.
Taste potentiators
10 December, 2007Sensarite is a range of taste potentiators created for use in bakery and dairy applications. Developed using technology based on yeast, Sensarite enables the creation of products which combine great taste with improved nutritional profile.
Danisco divests Flavours to Firmenich
07 May, 2007Danisco has entered into an agreement on the divestment of Flavours to Firmenich and an enterprise value for the activities has been agreed.
Research unravels the secrets of salt and taste
24 April, 2007New research into the molecular basis of salty taste has been released by the Nestlé Research Center in Switzerland.
Food colours: call for data to support re-evaluation
15 December, 2006The EFSA has launched a call for data on food colours as part of a systematic re-evaluation of all authorised food additives in the EU.
Naturally brewed soy sauce
11 December, 2006Although soy sauce is often viewed only as a traditional component of Asian cuisine, Kikkoman Naturally Brewed Soy Sauce is a flavouring, flavour enhancer and functional ingredient for a wide variety of non-Asian commercial food products as well.
Dehydrated soy sauce
11 October, 2006Kikkoman dehydrated soy sauce is made from Kikkoman's premium-quality, naturally brewed liquid soy sauce, and is available in concentrated spray-dried form.
Reduced salt soy sauce
13 June, 2006Kikkoman's Less Salt Soy Sauce is the perfect solution if your customers are asking for a less salt alternative.
Dehydrated soy sauce
21 April, 2006Kikkoman dehydrated soy sauce is made from Kikkoman's premium-quality, naturally brewed liquid soy sauce, and is available in concentrated spray-dried form.
Dehydrated soy sauce
14 April, 2006Kikkoman dehydrated soy sauce is made from Kikkoman's premium-quality, naturally brewed liquid soy sauce, and is available in concentrated spray-dried form.
Asian flavours
25 May, 2005VK Aromatics supplies an extensive range of Asian flavours such as durian, guava, honeydew and wintermelon and specialities like Chendol, Bo Bo Cha Cha, Gula-melaka, Yam and Pandan.
