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.
Honey flavours
28 August, 2009 byRC Treatt has released two honey versions to its totally natural Treattarome distillate range.
Umami flavours
28 August, 2009 byGivaudan is conducting research into umami through its TasteSolutions program.
Natural dairy concentrates
06 July, 2009 byFlavouring 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.
Natural sour cream flavour
03 July, 2009 byButter 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.
Browning technology
03 July, 2009 byRed Arrow has released developments in browning technology with a wide range of application possibilities.
Natural chicken flavours
01 April, 2009 byInternational Flavors & Fragrances has announced a range of authentic, natural chicken flavours based on gold standard culinary benchmarks created by a global team of Research Chefs led by Certified Master Chef Florian Webhofer.
EFSA’s panel to split
21 January, 2008EFSA’s scientific panel on food additives, flavourings, processing aids and materials in contact with food (AFC Panel) will soon branch into two separate panels, in order to increase further EFSA’s pool of expertise and to accelerate processes in a field where output is particularly high. EFSA expects the new panels to begin operating by mid 2008.
Taste potentiators
10 December, 2007Sensarite is a range of taste potentiators created for use in bakery and dairy applications. Developed using technology based on yeast, Sensarite enables the creation of products which combine great taste with improved nutritional profile.
