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.
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
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?
Basic Food Flavors knew its hydrolyzed vegetable protein (HVP) was contaminated with salmonella but continued to ship the product for a month before recalling it, according to an FDA report.
The Canadian Food Inspection Agency has recalled products manufactured in Canada, after it emerged they contained recalled hydrolyzed vegetable protein from a salmonella-tainted facility in the US.
A large-scale product recall is likely following discovery of salmonella in hydrolyzed vegetable protein (HVP), a flavor enhancer ubiquitous in processed foods, the FDA has said.
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.
A new line of sweet flavours for hazelnuts, almonds and cashews that enhance the nut taste have been developed by a leading supplier to the UK bakery and snack industry.
Lallemand Bio-Ingredients said on Wednesday that it has completed its acquisition of the Wisconsin-based Lake States Yeast Company, in a move which marks its first entry into inactivated torula yeast.
Ungerer has developed a new range of flavoured oat fibre powders that are imbued with natural flavour that can add both a fruity taste and health benefits to baked goods, dairy, desserts and smoothies.
Try before you buy is the aim of a new product testing laboratory opened in the UK by Armfield, manufacturers of miniature research and development equipment for the food and beverage processing industry.
Food manufacturers are well aware that, in order for a product to succeed, they must understand consumer wants and needs. But according to a new paper from Frost & Sullivan, they need to delve even deeper into the link between flavours and emotions.
Budding UK-based flavour house, Create Flavours, has debuted a range of natural, nut-free flavours that include the notoriously difficult peanut and hazelnut.
Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.
Symrise has reported good sales growth in local currencies the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.
Treatt has expanded its portfolio of natural flavour ingredients with flavours distilled from fresh fruit, aiming to provide tastes that match as closely as possible to the real fruit.
The European Food Safety Authority (EFSA) said rosemary extract is
safe for use as an antioxidant in food, expanding application
opportunities and increasing its natural appeal.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
Ulrick & Short has developed an additive-free phosphate
replacer to maintain moisture in sausages in response to increasing
pressures for food manufacturers to provide clean label products.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Flavour firm SAFC today announced it has launched 350
halal-certified flavourings, many of which can be used in the
bakery industry, as part of a bid to tap into booming Asian
markets.
Mastertaste has developed a new line of natural botanical extracts
using a process that allows for specific aromatic factions to be
isolated, then blended into a custom solution for use in beverage
or dairy products.
Food and beverage manufacturers will now be able to cut the level
of sodium by up to 50 per cent in some products thanks to new
Flavor Modulation Technology developed by Mastertaste.
A UK company claims it has developed a natural alternative to
traditional flavourings for food manufacturers wanting to give
their products a smoky taste.
Consolidation is no bad thing for flavours, says analyst, since
it allows large players to serve multinationals, spurs
R&D, and makes regulation compliance easier.
Danisco has cut a deal to sell its flavours division to Firmenich
that will let it focus resources on its bioingredients, texturants
and sweeteners competencies - while still keeping some interest in
flavours through a partnership...
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Manufacturers will have another opportunity to reduce salt in their
products thanks to a new dairy-based ingredient from New Zealand
co-op Fonterra, which claims to replace salt and maintain flavour.
UK firm Create Flavours has developed an innovative method that it
claims is capable of recreating more accurately the original
flavour of strawberries.
Scientists at Symrise have reported the potential of benzyl amides
as potential bitter-masking compounds for food and drink, research
that may lead to cheaper alternatives for food scientists and
formulators.
Quest has developed what it calls its '3-D approach' to snack
flavour development in order to offer customers greater flexibility
and identify key trends earlier.
UK food manufacturer RHM remains undeterred by last year's slump in
Mr Kipling cake sales - their financial second half results show
business is improving with the aid of healthy Hovis products.
