A German appeal court has ruled that Ritter Sport’s vanilla flavor in its whole hazelnut product is correctly labelled after consumer group Stiftung Warentest challenged it.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
Food manufacturers have pampered to health-conscious Europeans with a raft of new fruit-based product launches in 2013, with overall fruit ingredient launches up 22% over the preceding year, according to Innova Market Insights.
Exclusive interview with Bob Simpson, COO of Jelly Belly
For a company the size and scope of Jelly Belly—the confectionery giant sells more than 100 flavors in 80 countries (and growing) and across multiple market segments—finding untapped channels in the domestic market has become an “out of the box” endeavor....
Chemical ingredients firm Renessenz has developed a cooling agent for chewing gum and candies that it claims outlasts all other menthol derivatives on the market.
UK firm Crediton Confectionery intends to move to non-meat gelatin for its confections to differentiate itself from bigger players after overseeing a significant rise in production volumes since the firm was acquired by new owners in 2011.
Paramount Aromachem India will move to a new facility near Delhi where it plans to produce half of the global demand for synthetic spearmint flavor L-carvone which is used in chewing gum.
A better understanding of the complex functions that sugar fulfils in a chocolate product is required by manufacturers before they can reliably develop a high-quality sugar-free chocolate that is acceptable to consumers, say researchers.
Wrigley has filed a patent to use a compound in gum that creates a cooling sensation without unwanted flavors and odors associated with options currently on the market.
Kerry Ingredients & Flavours has acquired South African sweet ingredients firm Orley Foods for an undisclosed sum, in a deal it hopes will expand Kerry’s presence in sub-Saharan Africa.
Researchers aiming to identify the aroma compounds behind the distinct smell of aromatic caramel have made ‘an important step forward’ by identifying the compounds responsible for certain sensory characteristics.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
High purity stevia volume sales at PureCircle have increased by more than 20% year-on-year, PureCircle reported in a pre-close update for the second half of its financial year.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
EC regulations implemented last year that require natural flavouring substances to be identical to something found in nature will greatly impact the industry, according to a report assessing the new regulation.
Lyckeby Culinar AB has won an award for its small extruded crisp pearls that it has said can combine natural flavours and colours without affecting taste and slash costs in half when compared to using freeze dried fruit.
Kerry’s acquisition of Cargill’s flavour systems for €168m ($230m) is by no means transformational but will boost the Irish ingredient firm’s beverages and dairy flavours portfolio, claims an analyst.
Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.
Kerry Group’s acquisition of sweet ingredients provider SuCrest will extend its technology and expertise in that arena, said the global flavour and ingredients powerhouse.
There is a space that has not been filled in the confectionery market for ‘healthy’ mints, according to UK confectioner Peppersmith, following the launch of its new natural Freshmints product.
“Strong organic growth” has led Kerry Ingredients to acquire US ingredients firm Agilex, as its flavours and ingredients business grew 6 per cent relative to the first nine months of 2009.
EFSA has agreed with JECFA that 10 of the latest 22 flavouring substances to undergo re-evaluation pose no safety concern at estimated intake levels, but more info is required to complete assessment on the remaining 12.
The European Food Safety Authority (EFSA) has advised that safe usage levels of seven flavouring substances commonly used in or on food in member states should be reassessed, due to reservations about industry data submitted.
The perspective of food manufacturers and other stakeholders on the costs and benefits of enforcement provisions for the new EU Regulation on food flavourings is being sought from the UK Food Standards Agency during a three month consultation phase.
The European Food Safety Authority has published its final guidance for data required to assess new food flavourings, and is looking to build on experience gained during evaluations to establish a positive list.
French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.
‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. But exact definitions depend on who you are talking to, and what additive you are taking...
BASF is constructing what it calls the world’s largest plant for the mint aroma L-Menthol, which it will start to supply as a flavouring agent to the global food, cosmetics and pharmaceutical markets.
What are the hot topics on the lips of the flavour industry? In a rare interview Mauricio Graber, president of flavours at Givaudan, talked to FoodNavigator.com about acquisitions, icon flavours, healthier foods, and the regulatory landscape.
Cargill has opened a new flavour facility in China, which is expected to enable it to better address regional demand and taste in Asia in a timely fashion.
Flavour complexity, artisanship and nostalgia are the overarching consumer trends driving innovation shifts in the US confectionery market, claims an industry overview.
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
The long lead time before regulatory changes become applicable means the flavour industry is prepared to support customers, says the president of the European Flavour Association (EFFA), though a few details are still being worked out.
Flavour innovation has been driving new product development in a relatively mature European chocolate, chewing gum and sugar confectionery market with antioxdant-rich fruits coming to the fore, according to a new report from Leatherhead Food Research.
Frutarom is introducing new premium natural citrus flavours intended to be as true-to-nature and authentic as possible – and which meet incoming labelling rules for natural and FTNF flavours.
Increasing consumer interest in healthy eating ideals is the driver behind US confectionery maker Necco’s switch to natural colours and flavourings for its wafer candy.
Bell Flavors & Fragrances claims to have developed ‘the next big flavor’ with an exclusive license agreement for Peppadew, the sweet and spicy South African pepper.
Confectionery product ranges featuring new flavours, flexibility and variety will help manufacturers grow consumer purchases over the next five years despite economic uncertainty, according to the National Confectioners Association's (NCA) Confectionery...
Symrise has introduced a new manufacturing process to improve the quality, solubility and sustainability of its citrus oils for flavouring beverages, dairy and sweets.