German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
Functional beverage brands could be forgiven for focusing on functionality over flavor – but they do so at their peril. Flavor has an important role to play in attracting consumers to the category and keeping them interested in the long term.
Today’s consumers want complexity and layers of flavors in their alcohol-free drinks. Having spent a collective 30 years foraging, exploring and learning, the duo behind Bax Botanics tell us why they believe botanicals are the way forward in creating...
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Diageo has acquired Vivanda, the owner of the technology behind Diageo’s digital ‘What’s Your Whisky’ online platform as well as the ‘Journey of Flavour’ experience at Johnnie Walker Princes Street in Edinburgh.
Low-to-no alcoholic (LNA) beer brewery Nirvana Breweries has its eye set on the Asian market starting with Japan, and is convinced that its broad range and distinct flavour will set it apart from the competition.
Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
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.
The healthy components of fibres such as oats and rye can also
enhance their flavour if the correct processing techniques are
used, claims new Finnish research.
