Ingredients > Flavours & colours

Call for greater control of nanoparticles in food

14 May, 2019

Research has revealed that whitening nanoparticles found in many common food items may have a harmful impact on gut microbiota.


Halt the salt in processed food

03 May, 2019

The Halt the Salt guide to help food manufacturers reduce salt in processed food has been launched by the Heart Foundation and VicHealth.


Smelling food flavours with your tongue

26 April, 2019 by Monell Chemical Senses Center

Monell Center scientists have identified that human taste may begin on the tongue, which could lead to new approaches for modifying food flavour.


Natural colours crucial in sports nutrition products

01 April, 2019 by Victor Foo, General Manager at GNT Singapore Pte Ltd

Sports nutrition is growing at a faster rate globally than every other consumer health category and is forecast to record a CAGR of 7.9% through to 2021.


How to beet artificial food colouring

06 March, 2019

Cornell food scientists have found beet extract paired with a starchy partner can create a stable, natural red food colouring to replace artificial dyes.


Sensient Opalis range of natural extracts and concentrates

21 December, 2018

Opalis is Sensient's range of natural extracts and concentrates derived from edible vegetables, fruits and plants that deliver colour to enhance the user's products.


Saliva changes how food tastes

21 August, 2018

Research found taste preferences are influenced by salivary proteins, and when people were repeatedly exposed to bitter foods their saliva adapted to make it more palatable.


Beeting natural colour fade in food and drinks

18 April, 2018

A natural red colour that doesn't degrade during food and drink processing has been developed.


Sensient Flavors All Natural Flavour Collections

13 December, 2017

Sensient Flavors presents its All Natural Flavour Collections which help food and beverage manufacturers to respond successfully to upcoming market trends and reflect current consumer preferences. They are split into five key botanical areas: Florals, Herbs, Spices, Tea and Ginger.


Chr. Hansen orange and yellow beverage colour range

29 November, 2017

Extending its existing range of CapColors and ColorFruit, Chr. Hansen is launching four more colour solutions for beverages.


Synergy Flavours natural chicken flavour range

31 October, 2017

Synergy Flavours has launched a range of natural chicken flavours to add authentic taste to a wide variety of applications, including meat-free products.


Frutarom Bright'n Free Red Rosy all-natural red colour range

30 October, 2017

In response to the growing demands for vegan eating, Frutarom Natural Colors Business Unit launches Bright'n Free Red Rosy, a clean-label, all-natural red colour range for plant-based meat analogues.


Bronson and Jacobs and Keith Harris flavours and additives

01 August, 2017

Under the brands of Bronson and Jacobs and Keith Harris, Ixom supplies chemicals, additives and flavours to the dairy, food and beverage industries.


The Coffee Brewmasters coffee and tea extracts

18 May, 2017

The Coffee Brewmasters uses an in-house developed process to create natural coffee and tea extracts.


Colour me natural

18 May, 2017

A new source of red/blue/purple coloured anthocyanins where the product is not destroyed during colour extraction may be on the horizon.


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