Oterra Simply Brown caramel food colour range
27 October, 2023Oterra has launched its Simply Brown range, which is crafted from apples to create clean-label caramel replacement solutions as part of Oterra's FruitMax colouring food range.
Fermented onion could make plant-based meat more 'meaty'
04 October, 2023The challenge of plant-based meat alternatives has been replicating the flavours and aromas of meat, with companies often relying on synthetic additives.
A world of ingredients at Fi Europe 2023 in Germany
10 August, 2023The tastemakers of the world are set to gather at Fi Europe when it returns to Frankfurt from 28–30 November.
Queen Professional Vanilla Natural Flavour and Paste
10 August, 2023Queen Professional has launched a Vanilla Natural Flavour and Paste for industrial manufacturers.
Masterfoods celebrating National Mustard Day with award win
03 August, 2023MasterFoods will be celebrating National Mustard Day (5 August) with its Gold Medal win at the 2023 World-Wide Mustard Competition.
Flavorjen Vegan flavours
01 August, 2023To meet the increasing demand for non-dairy, allergen-free, sustainable products, Flavorjen has a range of vegan flavours.
Oterra Red and Pink ColorFruit and FruitMax colour blends for plant-based meat and seafood
30 June, 2023Oterra has launched its ready-to-use Red and Pink ColorFruit and FruitMax blends for plant-based meat and seafood.
Unilever extends agreement with Barry Callebaut
15 June, 2023Unilever has extended its long-term global strategic agreement with Barry Callebaut Group for the supply of cocoa and chocolate.
Vanillin from Kraft Lignin
27 February, 2023A team of researchers has developed a green method for recovering the flavouring agent vanillin from a by-product in the papermaking processes.
Novel food colouring company closes US$6.4 million seed round
08 February, 2023Ingredient biotech startup Michroma will use the funds to help with the commercialisation of its fungal food colourants platform.
Nutritious salt alternative using Indigenous bush food
08 February, 2023A group of plants used by First Nations Australians could have business potential as a nutritious alternative to salt, according to University of Queensland research.
What's new on shelves for Xmas?
16 December, 2022From pink gin and spices made from grape waste to icy treats and Indigenous art on packaging, we take a look at what's new on shelves as we approach the end of 2022.
Cheesy snack study: top flavour revealed
16 September, 2022Kerry recently surveyed consumers across 16 countries to find out more about their snacking behaviours as they relate to cheese-flavoured savoury snacks.
Tasty 'black diamonds' truffling into the culinary world
13 September, 2022New truffle species are fighting to achieve the same prized gourmet status as well-established fungi in Europe and Australia — researchers are now studying the aroma of the Appalachian truffle.
Potential saffron substitute discovered
05 September, 2022KAUST researchers have found an alternative to one of the world's most expensive spices using an enzyme from a common garden plant.
