Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
In US basketball lingo they call it playing small ball. Frutarom, which supplies flavors, fragrances and dietary supplement ingredients, has grown to one of the world’s largest companies in the category by acquiring many of the smallest firms.
A herbal nutricosmetic drink is being launched in the UK utilising the amino acid-rich Himalyan herb, Moringa oleifeira, with the company involved saying it has overcome the 'horrible' taste of moringa.
Synergy's close working relationship with its parent company, Irish whey protein manufacturer Carbery, has enabled it to become an "expert” in developing flavor profiles ideal for sports nutrition products, the company's commercial director...
German fragrance and flavours house Symrise has just last night inked a deal with Swedish probiotics firm Probi to develop a stand-alone R&D project with oral probiotic supplements the most likely product out of the pipeline in 2014-2015.
The European Food Safety Authority (EFSA) has said it will open more meetings of its Scientific Committee and Scientific Panels to observers, as part of its ongoing efforts to increase transparency and openness.
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
A new study exposing oral nutrition supplements (ONS) to a ‘boredom test’ has found that unpleasant taste and mouthfeel effects build up with repeat consumption, potentially increasing risk of poor compliance with high-volume prescriptions.
Flavour innovation has been driving new product development in a relatively mature European chocolate, chewing gum and sugar confectionery market with antioxdant-rich fruits coming to the fore, according to a new report from Leatherhead Food Research.
Confectionery product ranges featuring new flavours, flexibility and variety will help manufacturers grow consumer purchases over the next five years despite economic uncertainty, according to the National Confectioners Association's (NCA) Confectionery...
Meeting the taste challenge for protein-based sports nutrition products, flavour and ingredients firm Synergy has teamed up with protein parent company Carbery to delve deeper into flavour engineering.
With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.
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.
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.
More accurate intake data is required for a number of flavouring
substances, says the European Food Safety Authority, as the
standard model for estimating consumption levels was found to be
inconsistent with information provided by...