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.
A new source of red/blue/purple coloured anthocyanins where the product is not destroyed during colour extraction may be on the horizon.
The Coffee Brewmasters uses an in-house developed process to create natural coffee and tea extracts.
The McIlhenny Company's TABASCO Sauce range is now available in 1.89 L packs for use in the foodservice industry.
Hawkins Watts partners with its clients throughout the development process, providing insight and resources on trends and culinary inspiration, a broad range of speciality ingredients, concept development and manufacturing process optimisation.
Sphere Foods' Perfect Red is a natural red food colouring that can be used across a wide spectrum of food products.
Food colours are probably the most strictly regulated food ingredients all over the world — but every country has different regulations, making compliance difficult for exporters.
Making vanilla flavour synthetically creates a stream of wastewater that requires treatment before it can be released into surface waters. So researchers have developed an improved method to make vanillin, the primary flavour compound in vanilla.
Givaudan has acquired Activ International, a Swiss-based company that specialises in natural and organic flavours, marine extracts, seafood and vegetable based culinary solutions.
The Center for Science in the Public Interest is urging food and beverage companies to make a public commitment to eliminate the use of dyes by the end of 2017.