Symrise develops toolbox to tackle stevia flavour issues
Symrise has launched a new toolkit of flavour masking solutions to help food manufacturers to overcome the off-notes and aftertaste associated with stevia-derived sweeteners.
Archives for April 1, 2009
Tate & Lyle positive on sucralose bounce back
Tate & Lyle has indicated that some recovery of sucralose sales towards the end of its financial year, and says it is making progress in yield and process improvements.
Calls for market withdrawal of nano products
Products containing nanotechnology which are already on the market should be withdrawn until safety assessments can be made, claims the European Parliament’s environment committee.
Campbell’s seeks outside help with innovation
Campbell Soup Company has opened up to outside innovation for the first time and is seeking ideas for new products and processes from scientists, entrepreneurs and inventors from the general public.
Danisco unveils gelato concept for industrial production
Danisco has developed a new emulsifier and stabiliser system to help food manufacturers create artisan-style ice cream on an industrial level without compromising on texture.
Declining chocolate market felt by Mars and Barry Callebaut
Clear signs that falling consumer demand for chocolate is starting to impact the supply chain with Mars' chocolate business in France announcing contracted production in Alsace.
Carbonates dipping in US soft drink shift - report
The notion of the traditional soft drink as a carbonated, high-calorie fizzy drink may have had its day in the US, according to new research suggesting consumers are flocking en masse to seemingly lighter options.
Talking Point
Is the food industry following in tobacco’s footsteps?
FoodNavigator-USA.com asks its readers whether it is justified to compare the food industry with tobacco.
Amaranth may extend gluten-free bread shelf-life: Study
An extract from amaranth may extend the shelf-life of both gluten-containing and gluten-free breads, according to new research from Italy.
Whole grain sales set to rise on ‘sound nutritional science’
Whole grain sales have risen as consumers have become more aware of their nutritional benefits, a trend that looks set to continue for at least the next five years, according to a new report from Packaged Facts.