Flavours & colours

Article (1)
  • Rats to the salt
    Redpoint Bio is utilising proprietary assay technology and rats for the discovery of natural taste modifiers.
Product (16)
  • Rosemary extract EU legislation
    Kalsec has raised concerns over inaccurate and confusing labelling advice surrounding recently instigated EU legislation permitting the use of specific rosemary extracts as approved additives: antioxidants.
  • Ballantyne Foods boutique range of cheese powders
    Ballantyne Foods has developed a boutique range of cheese powders that will boost the appeal of foods with an authentic and intense cheese flavour.
  • Givaudan Sense It Salt salt flavour creation language
    Sense It Salt is a sensory language that enables a more accurate description of the complex taste effects of salt in foods. The innovation is designed to help create flavours that restore the taste aspects of salt in low-sodium applications.
  • Kalsec black carrot and paprika extracts
    The recent carmine supply issues and resulting price pressures have manufacturers looking for natural alternatives to achieve red hues in foods and beverages. Carmine, generally, sold as 52% pigment is a water insoluble colour used in confections, dairy products, dry seasoning and baked goods to provide pink to red hues. The pink shade of carmine in these applications is challenging to match. Synthetic replacements are no longer an attractive option as the global market demand is driving towards clean and natural labelling in the food and beverage industry.
  • Wiberg Natrivit salt replacement range
    Wiberg has developed a solution to reduce sodium content in ham and sausage production. Natrivit is a salt replacement that ensures conventional functionality and does not impair the flavour of ham and sausage products.
  • Butter Buds natural bacon flavour
    Butter Buds bacon flavour has a natural bacon flavour along with a fatty richness and mouth feel. It is suitable for vegetarian food products as it contains no animal fat and it is Kosher Parve certified.
  • Givaudan TasteEssentials Citrus program lemon and lime flavours
    Givaudan has created 10 lemon and lime flavours after having identified and analysed over 150 citrus fruit varietals both in the field and in its laboratories, before choosing the most promising ones for further examination. India lime, Lo Porto and Femminello are three examples from the collection of lemon and lime flavours.
  • Nature identical colours beverages
    BASF offers the beverage industry more than 20 different drink ingredients, which not only contribute to consumers’ health but also provide an attractive colour: healthy vitamins and carotenoids in juices and soft drinks assist balanced and healthy nutrition, while carotenoids also give drinks the required colour.
  • Umami flavours
    Givaudan is conducting research into umami through its TasteSolutions program.
  • Honey flavours
    RC Treatt has released two honey versions to its totally natural Treattarome distillate range.
  • Natural dairy concentrates
    Flavouring 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
    Red Arrow has released developments in browning technology with a wide range of application possibilities.
  • Natural sour cream flavour
    Butter 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
    International 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.
  • Natural apple essence
    RC Treatt has released a highly concentrated water phase apple fraction to be known as Apple Essence 1500X.
  • Taste potentiators
    Sensarite 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.
News (7)
  • Scientists make orange from avocados
    Avocado seeds are typically seen as waste by growers. But a study in the Journal of Food Science, published by the Institute of Food Technologists, found that crushing avocado seeds along with air generates an orange colour that may be used as natural colouring for food products in the future.
  • Cargill unveils Flavours plant upgrade
    Cargill’s flavour business has made a significant investment in the liquid flavour-blending plant at its production facility in Grasse, France. The redevelopment has resulted in increased efficiencies in production flow.
  • FSANZ investigates pine nut aftertaste
    Food Standards Australia New Zealand has investigated complaints of an unpleasant aftertaste from pine nuts, but finds no adverse effects on consumers.
  • New Zealand harvests vanilla
    Heilala Vanilla  is growing and harvesting Madagascar Bourbon variety vanilla in New Zealand.
  • Danisco divests Flavours to Firmenich
    Danisco has entered into an agreement on the divestment of Flavours to Firmenich and an enterprise value for the activities has been agreed.
  • EFSA’s panel to split
    EFSA’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.
  • Research unravels the secrets of salt and taste
    New research into the molecular basis of salty taste has been released by the Nestlé Research Center in Switzerland.
Case Study (1)
  • Reduced contamination risk with oleoresin black pepper
    The recent recall of salami due to a salmonella outbreak, which allegedly may have originated in the black pepper used in the salami, has manufacturers looking for safe alternatives to traditional ground black pepper.
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