Research has revealed that whitening nanoparticles found in many common food items may have a harmful impact on gut microbiota.
The Halt the Salt guide to help food manufacturers reduce salt in processed food has been launched by the Heart Foundation and VicHealth.
Monell Center scientists have identified that human taste may begin on the tongue, which could lead to new approaches for modifying food flavour.
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.
Cornell food scientists have found beet extract paired with a starchy partner can create a stable, natural red food colouring to replace artificial dyes.
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.
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.
A natural red colour that doesn't degrade during food and drink processing has been developed.
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.
Extending its existing range of CapColors and ColorFruit, Chr. Hansen is launching four more colour solutions for beverages.
Synergy Flavours has launched a range of natural chicken flavours to add authentic taste to a wide variety of applications, including meat-free products.
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.
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 uses an in-house developed process to create natural coffee and tea extracts.
A new source of red/blue/purple coloured anthocyanins where the product is not destroyed during colour extraction may be on the horizon.