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.
American and Japanese researchers have identified how peptides in
food activate human bitter taste receptors, data that could have
implications for the food industry and food formulators.
Volatile extracts from celery can enhance the umami and sweet
properties of chicken soup, and could offer novel flavour enhancers
for food formulations, suggests new research from Japan.
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.
The top 10 trends to watch for next year include fresh and organic,
superfruits, bold flavors, and probiotics beyond yogurts, according
to Datamonitor's Productscan database.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
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.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
A new study reveals why our taste perception is enhanced as the
temperature of food and beverage products increases, explaining why
beer is more bitter and ice cream is sweeter when consumed warm.
A low-calorie sweetener that tastes exactly like sugar and could
help control diseases like diabetes and obesity could be just round
the corner, according to a new study.
Condemned for contributing to the worsening health problems in the
population, food makers are under orders to slash salt levels in
their processed food formulations but replacing this cheap flavour
enhancer is a challenge for food...
Scientists have unveiled the first artificial throat for the food
industry that could lead to reduced development costs and faster
flavour development for food makers, writes Lindsey Partos.
Massive savings for food manufacturers and new formulations for
health foods could be just around the corner as ground-breaking
research into how to trick the taste buds receives a cash injection
from three leading ingredients companies.
The American arm of Danish food ingredients company Danisco this
week announced the launch of a flavour concept designed to target
the ice cream and frozen novelty segment and to maximise on the
persuasion techniques of children.
