Synergy Flavours has said it will expand its UK headquarters in High Wycombe and relocate manufacturing from Corby, Northamptonshire to the expanded site.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Pecans are not top of mind for US manufacturers and ingredient players but the antioxidant-rich nuts can move way beyond the famous pie, says the head of Georgia’s Center for Pecan Innovation.
Frito-Lay has been granted a US patent for its manufacturing process to bake snacks that maintain the taste and texture of a fried product using a hydration step.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
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.
OneHarvest, an Australian fruit and vegetable supplier has licensed technology from Love Beets in the UK to pack fresh-cooked baby beetroot in a vacuum-sealed pouch.
Pringles' sweet crisp flavors will capitalize on the UK Christmas snack rush and a growing consumer curiosity for flavor experimentation, says analyst.
Joint venture DuPont Tate & Lyle Bio Products Company has teamed up with flavors giant Symrise to launch a new all-natural bio-based solvent and humectant as a carrier for compounded flavors.
TNA has confirmed it will expand its bakery line now that it has integrated its packaging, seasoning, spraying and conveying divisions into one complete system.
Bradford-based Seabrook crisps has slashed its products’ salt levels by 20% – but its boss says the industry as a whole is not getting the credit is deserves for undertaking such costly and challenging endeavours.
KP Snacks has announced its plans to revamp old favorite Discos, but in an increasingly saturated snack market can brands rely solely on the nostalgia factor?
Snack makers can easily develop niche and exotic flavors to run alongside traditional lines using TNA’s integrated wet and dry seasoning machine, says its MD.
The doors have closed on a very successful, and busy, first day at Snackex 2013 in Gothenburg, Sweden. Miss it? Have no fear - here's BakeryandSnacks' take on day one...
The Waters Corp. program has honored the Flavor Research and Education Center at the University of Minnesota for its innovative research into food and flavor chemistry.
Bold, meaty flavored chips and extra spicy meat snacks are trending as manufacturers strive to excite millennial tastebuds, says a Euromonitor analyst.
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.
Weetabix has invested in a re-launch of its Weetabix chocolate variant in a bid to better communicate its positive health credentials, its brand manager says.
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.
Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
Global flavours house Synergy is launching street food inspired natural seasoning blends for snack foods, building on growing demand for such flavours from the food industry and consumers.
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
Israel-based supplier Frutarom has acquired Brazilian flavour house Mylner for $15.7m (€11.84m), underlining its strategy of plugging any gaps in its flavour portfolio or market base.
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.
The European flavourings industry grossly underestimated consumer intake levels of products flavoured with some chemically derived flavouring substances, according to an EFSA panel.
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.
A new, heat-sealable, heat-shrinkable ovenable film for use with red meat, pork, poultry, fish and vegetables from polyester film supplier, DuPont Teijin Films is being showcased at the International Food Exhibition, Excell, London.
Frito-Lay North America has unveiled plans to have approximately 50 per cent of its product portfolio made with all natural ingredients, including three of its biggest brands.
“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.
