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.
Sphere International Crystal Colors natural colourants
26 June, 2025Crystal Colors is a collection of over 20 carrier-free natural colourants derived from fruits and vegetables.
GNT shows how plant-based colours can liven up snacks
17 June, 2025At IFT FIRST 2025 in Chicago, GNT will be demostrating how its plant-based colours are helping brands reformulate away from synthetic dyes without sacrificing visual appeal.
EXBERRY plant-based colour for dairy products
02 June, 2025EXBERRY has developed a plant-based colour solution to replace carmine in providing red and pink hues in dairy product applications.
FDA approves three food colours from natural sources
12 May, 2025As part of its efforts to phase out synthetic food colours from the nation's food supply, the US Food and Drug Administration has approved three new colour additives.
China's new food colouring standard welcomed by industry
09 May, 2025China introduced a new standard for food colouring on 1 May, which stipulates that it must be made from normal foodstuffs and classified as an ingredient, not an additive.
Making plant-based food tastier and more nutritious
10 April, 2025Lactic acid bacteria can help improve flavour and nutritional quality of plant-based dairy alternatives and possibly other alternative food, according to a new study.
MycoTechnology's flavour modifier achieves FEMA GRAS status
09 April, 2025MycoTechnology's ClearHT has received Generally Recognized As Safe (GRAS) status from the Flavor and Extract Manufacturers Association (FEMA) for use as a flavour with modifying properties (FMP) in multiple food and beverage categories.
Flavour innovations on trend in 2025 and beyond
18 March, 2025Interest in international flavours and sustainability is rising in Australia, according to the latest report from Mintel about emerging flavour trends driving the food and beverage industry.
Genetic predisposition plays role in bitter coffee taste
05 February, 2025Why does coffee taste more bitter to some people than it does to others? Researchers at Technical University of Munich may have the answer.
Colour supplier GNT recognised for sustainability
15 November, 2024The recognition ranks the company among the top 3% in the food manufacturing industry.
Four key flavour and colour trends for food & bev in 2025
11 November, 2024ADM has released its flavour and colour trends report for 2025, outlining the four key trends that are set to impact food and beverages in the future.
Making 'scents' of non-alcoholic versions of beer or wine
31 October, 2024Food and beverage researchers are working to recreate the enjoyable aromas and flavours that can differentiate beer and wine in alcohol-free substitutes.
GNT EXBERRY rainbow colours for snack food
17 October, 2024EXBERRY colours are made from fruit, vegetables and plants.
Developing new flavours for alt-protein products
26 July, 2024NTU Singapore and ingredients company Bunge are collaborating to produce new food flavours through fermentation, for use in alternative protein products.
