Givaudan said there was a global interest in developing umami taste with lower MSG content

Patent Watch

Givaudan files patent for MSG-free umami

By Kacey Culliney

Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).

Pecan Innovation Center: 'We’re trying to get manufacturers and ingredient folks to think about them as something other than a sweet pie filling'

Pecans: America's forgotten nut?

By Kacey Culliney

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.

“Fruit ingredients are never there to replace fresh fruit.”

Fruit ingredients shows super European growth

By Nicola Cottam

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.

Love Beet

Vacuum-sealed pouch replaces canned beetroot

By Jenny Eagle

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.

Exo will upscale production in the coming weeks and launch two new flavors in spring

Cricket bar start-up lands production deal

By Kacey Culliney

US start-up Exo has secured large-scale production and distribution for its cricket protein bars and is set to launch new flavors this spring.

Michael Green, MD, TNA

Dispatches from Pack Expo

TNA plans to expand its bakery line

By Jenny EAGLE

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.

Seabrook crisps has slashed salt levels but where's the credit? asks its boss Jonathan Bye

‘We’ve slashed the salt, now where's the credit?’

By Gary Scattergood

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 take a trip down memory lane with re-launch of old favorite Discos

Discos comeback: KP Snacks revamps old favorite

By Annie-Rose Harrison-Dunn

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?

BakeryandSnacks: Snacking on thoughts from Snackex 2013


Snackex 2013: Day one round-up

By Kacey Culliney

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 Flavor Research and Education Center at the University of Minnesota has been honored for innovative work.

Food innovation center receives honors

By Jenni Spinner

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.

The popularity of wasabi peas is just one example of the growing appetite for street food flavours

Synergy builds on appetite for street foods

By Rod Addy

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.


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