Rosemary extract EU legislation
29 June, 2011 byKalsec has raised concerns over inaccurate and confusing labelling advice surrounding recently instigated EU legislation permitting the use of specific rosemary extracts as approved additives: antioxidants.
Ballantyne Foods boutique range of cheese powders
06 May, 2011 byBallantyne Foods has developed a boutique range of cheese powders that will boost the appeal of foods with an authentic and intense cheese flavour.
Cargill unveils Flavours plant upgrade
02 May, 2011 byCargill’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.
FSANZ investigates pine nut aftertaste
23 February, 2011Food Standards Australia New Zealand has investigated complaints of an unpleasant aftertaste from pine nuts, but finds no adverse effects on consumers.
Givaudan Sense It Salt salt flavour creation language
05 November, 2010 bySense 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.
Rats to the salt
21 October, 2010Redpoint Bio is utilising proprietary assay technology and rats for the discovery of natural taste modifiers.
Kalsec black carrot and paprika extracts
03 September, 2010 byThe 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 Natrivit salt replacement range
08 July, 2010 byWiberg 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 natural bacon flavour
11 May, 2010 byButter 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.
Reduced contamination risk with oleoresin black pepper
01 March, 2010The 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 TasteEssentials Citrus program lemon and lime flavours
22 December, 2009 byGivaudan 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.
Nature identical colours beverages
28 October, 2009 byBASF 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.
New Zealand harvests vanilla
26 October, 2009Heilala Vanilla is growing and harvesting Madagascar Bourbon variety vanilla in New Zealand.
Umami flavours
28 August, 2009 byGivaudan is conducting research into umami through its TasteSolutions program.
Honey flavours
28 August, 2009 byRC Treatt has released two honey versions to its totally natural Treattarome distillate range.
