Ingredients > Flavours & colours

Saltiest savoury snack revealed

11 March, 2020

A 'lightly salted' kale chip has been crowned saltiest snack in a new report released by The George Institute for Global Health, VicHealth and the Heart Foundation.


Sensient Opalis colouring foods range

01 February, 2020

Sensient's Opalis colouring foods range of natural extracts and concentrates is derived from edible vegetables, fruits and plants.


Meet the ingredient set to disrupt chocolate and nut pairing

30 October, 2019

Research from Macadamias Australia showed that macadamias are perceived to be a nutritious and indulgent ingredient that can add variety to chocolate products.


How to achieve (genuinely) clean labels in savoury foods

01 October, 2019 by Victor Foo, General Manager, GNT Singapore

Demand for clean label products continues to strengthen.


Cocoa bean processing can influence taste of chocolate

30 August, 2019

Research reveals that refining the process of cocoa bean fermentation and processing can influence the beloved flavour and aroma of chocolate.


Black lemonade and rainbow noodles: ingredient trends in Asia

15 August, 2019

GNT EXBERRY will showcase a range of colouring foods at Food Ingredients Asia-Thailand, in a bid to appeal to health-conscious consumers.


Top flavour trends for 2019 revealed

09 July, 2019

Innova Market Insights reveals consumer trends for alternative and unusual flavour hybrids, with an emphasis on diverse flavours inspired by foreign cuisine.


How to make milk seem sweeter

25 June, 2019

Adding vanilla to sweetened milk tricks the brain into thinking the beverage is sweeter, which could help reduce the added sugar content, research has found.


Flower extract could provide natural food colouring

07 June, 2019

Researchers from the University of Florida are investigating the use of the Butterfly Pea flower as a natural food colourant.


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.


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