Cargill’s flavour business has made a significant investment in the liquid flavour-blending plant at its production facility in Grasse, France. The redevelopment has resulted in increased efficiencies in production flow.
Food Standards Australia New Zealand has investigated complaints of an unpleasant aftertaste from pine nuts, but finds no adverse effects on consumers.
Sense It Salt is a sensory language that enables a more accurate description of the complex taste effects of salt in foods. The innovation is designed to help create flavours that restore the taste aspects of salt in low-sodium applications.
Redpoint Bio is utilising proprietary assay technology and rats for the discovery of natural taste modifiers.
The recent carmine supply issues and resulting price pressures have manufacturers looking for natural alternatives to achieve red hues in foods and beverages. Carmine, generally, sold as 52% pigment is a water insoluble colour used in confections, dairy products, dry seasoning and baked goods to provide pink to red hues. The pink shade of carmine in these applications is challenging to match. Synthetic replacements are no longer an attractive option as the global market demand is driving towards clean and natural labelling in the food and beverage industry.
Wiberg has developed a solution to reduce sodium content in ham and sausage production. Natrivit is a salt replacement that ensures conventional functionality and does not impair the flavour of ham and sausage products.
Butter Buds bacon flavour has a natural bacon flavour along with a fatty richness and mouth feel. It is suitable for vegetarian food products as it contains no animal fat and it is Kosher Parve certified.
The recent recall of salami due to a salmonella outbreak, which allegedly may have originated in the black pepper used in the salami, has manufacturers looking for safe alternatives to traditional ground black pepper.
Givaudan has created 10 lemon and lime flavours after having identified and analysed over 150 citrus fruit varietals both in the field and in its laboratories, before choosing the most promising ones for further examination. India lime, Lo Porto and Femminello are three examples from the collection of lemon and lime flavours.
BASF offers the beverage industry more than 20 different drink ingredients, which not only contribute to consumers’ health but also provide an attractive colour: healthy vitamins and carotenoids in juices and soft drinks assist balanced and healthy nutrition, while carotenoids also give drinks the required colour.
Heilala Vanilla is growing and harvesting Madagascar Bourbon variety vanilla in New Zealand.
RC Treatt has released two honey versions to its totally natural Treattarome distillate range.
Givaudan is conducting research into umami through its TasteSolutions program.
Flavouring declarations on European food labels are about to change thanks to EC 1334/2008, a regulation passed at the end of 2008. This regulation effectively eliminates Natural Identical Flavours and greatly narrows the scope of what can be declared a Natural flavour.
Butter Buds Food Ingredients has extended its line of X-Blend products with X-Blend Sour Cream. This natural concentrated powder blends real sour cream with other dairy ingredients spray dried on a maltodextrin carrier.