SALTWELL sodium-reduction solution
29 October, 2026SALTWELL salt is a natural salt that is claimed to be 35% lower in sodium.
Barry Callebaut Flavourcode chocolate flavour innovation
29 October, 2026Barry Callebaut's Flavourcode is a proprietary approach to cocoa fermentation, designed to create distinctive natural flavour profiles and reproduce them consistently.
Bluegrass Ingredients dairy seasoning blends
23 October, 2026Custom dairy-based, clean-label and alternative dairy seasoning solutions are designed to help food manufacturers respond to evolving tastes across snack and prepared-food applications.
Crespel & Deiters Lory Crumb Colored range
23 October, 2026Crespel & Deiters has introduced coloured crumbs for breading, toppings and other creative concepts.
Kerry Tastesense Masking targets protein off-notes
07 October, 2026 by Darren O’Sullivan, Global Portfolio Director for Taste at KerryThe taste modulation technology is designed to identify and mask unwanted off-notes in protein-fortified food and beverage applications.
Flavour research: AI tool to detect bitterness in peptides
25 September, 2026A research team in Germany has developed an AI-based method to predict the bitterness of peptides, which could help to control taste in fermented and protein food development.
Advances in the kokumi 'taste sensation' for food
08 September, 2026Kokumi is a sensory concept, distinct from the five basic tastes, that has drawn attention lately due its ability to expand the flavour complexity of foods.
Controlling off-flavours in cocoa processing
01 September, 2026Using molecular science and odourant analysis techniques, researchers have identified the causes for off and smoky flavours in cocoa, and process control approach.
New study could help boost Australian-grown chocolate
05 August, 2026University of Queensland research explores the driving forces behind the unique flavours of Australian-grown chocolate, which could help to give it an edge on the global market.
Debut and Oterra partner to develop alternative to Red 40
11 May, 2026Oterra is teaming up with the AI-powered biotechnology business to create and scale a natural substitute for artificial red colours used in food and drinks.
Prosur Get It Natural Toolbox natural ingredient solutions
05 May, 2026Food-biotech company Prosur has developed a toolkit of natural ingredient solutions that is designed to help manufacturers replace unwanted chemicals and meet demand for natural, clean-label products.
Seprify and BIOGRUND develop titanium dioxide-free tablet coating for nutraceuticals
09 April, 2026BIOGRUND partners with Seprify to bring a clean-label nutraceutical tablet coating to market.
Cocoa-free ingredient supplier scales up production
25 March, 2026An Italian foodtech company has raised funding to help it expand and scale production of its cocoa-free chocolate alternative.
Clean-label functional ingredients of the future
29 October, 2025Australia's Food and Beverage Accelerator has invested in SeaStock Pty Ltd to accelerate the commercialisation of its algae-based functional ingredients.
Cargill improves sustainability across cocoa supply chains
02 July, 2025From bean to bar, Cargill has transformed its global cocoa supply chain thanks to investments designed to improve sustainability and processing efficiency.
