Learning the lessons from the commercialisation of stevia and monkfruit can help new innovations and the search for new natural sweetening compounds and plant extracts, according to one expert in botanical sourcing.
Stevia-sweetened products have been rolled out across the globe over the past few years, meaning that new product developers now have access to a whole world of learning opportunities, according to PureCircle.
Stevia may have been hailed by manufacturers as a promising natural solution for cutting calories in a range of foods and beverages, but what do consumers think?
French botanicals and ingredients supplier, Nexira, has made good its promise to expand its portfolio and operations by acquiring fellow French firm, Tournay Biotechnologies, for an undisclosed cash sum.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
Israel-based firm Galam Group has said it is tripling its R&D capabilities to provide comprehensive sweetener solutions for food manufacturers – especially as they look to capitalise on the potential of natural sweeteners, the company has said.
PureCircle says it is one step closer to establishing its high-purity stevia as a “mass volume, mainstream ingredient” after signing a joint development and supply agreement with soft drinks giant Coca-Cola.
Market research firm RTS has identified a burgeoning market for natural flavour materials as companies increasingly move away from artificial ingredients – but its first report on the market is intended to open discussion rather than clearly define market...
Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
Further evidence that steviol glycoside Reb A is no longer the only game in town when it comes to delivering high intensity natural sweetness has emerged in PureCircle’s full-year results, which show rebaudioside A accounted for just 40% of revenues in...
Consumer demand for ‘more natural’ foods and beverages continues to grow – and food manufacturers are responding by highlighting naturally derived ingredients and the natural credentials of new products, according to market researchers at RTS (Research...
Hydrocolloid thickeners and food additives have ‘good prospects’ in terms of potential marketing to consumers due to their natural origins and familiar sources, which make them ideal for marketing in cleaner label foods, according to new consumer research.
Demand for ‘clean label’ products has gripped the whole of Europe, rather than select countries, according to the latest research from National Starch Food Innovation Europe, part of the Ingredion Group of incorporated companies.
Scientists have found a way to extract purer and more stable anthocyanins from red cabbage, according to a study published this week in the journal Food and Bioproducts Processing.
Sensient Food Colours Europe has developed a range of palm-free colours through research into soluble and encapsulated systems that do not depend on palm oil-based emulsifiers.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
The UK Flavour Association has outlined its core aims following its launch in London, saying it will be a crucial voice for its members on quality control, technical and regulatory issues.
We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
High purity stevia volume sales at PureCircle have increased by more than 20% year-on-year, PureCircle reported in a pre-close update for the second half of its financial year.
UK firm Ulrick & Short has vowed to step up its research into launching new functional clean label ingredients and extending the uses of its additional raw material crop base.
Datamonitor has highlighted ‘all natural’ food and drink trends, including sprouted seeds, grains and beans; natural sweeteners; grass-fed dairy and meat products and eating like a caveman.
California-based San Joaquin Valley Concentrates aims to boost its range of crystalline natural red colours, which it has developed in the US, in the global market.
A ‘claim free’ trend may be set to emerge, with consumers becoming blind to complicated labels and pack assertions they may clamour for simple, natural ingredients they can understand without explanation.
Galam Group is rolling out a range of soy-based formulations to address demand for textural and gluten free solutions globally following its acquisition of Italy’s NutriGal in 2008.
Global flavours house Synergy is launching street food inspired natural seasoning blends for snack foods, building on growing demand for such flavours from the food industry and consumers.
DuPont Nutrition & Health has followed the launch of natural metal chelator Guardian Chelox L in the US with a version containing rosemary extract, an antioxidant, tailored to European markets.
Omega-3 suppliers must get to grips with their manufacturing customers and with consumers if they are to market their products successfully, according to Virpi Varjonen, executive consultant at commercialisation agents Invenire.
Dutch food additives firm Siveele will benefit from considerable investment in the business from Chinese manufacturer Pangbo Biological Engineering, with preservatives being one focus for future development.
Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara gum.
LycoRed is facing a wave of consumers demanding natural alternatives to existing colours and is responding with new formulations in addition to broader product development.
UK-based Ulrick & Short is committed to non-genetically modified (GM) ingredients and is redoubling efforts to source them, although that task is becoming tougher, according to director Adrian Short.
German colours specialist, Sensient, has an aluminium-free colour range that it says will plug demands defined by the impending EU law to reduce aluminium levels in foods.
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest researchers.
UK firm INO claims to have created a coffee sub-category with ‘global potential’ by creating the first instant coffee fusing organic fruit with coffee beans using a trademarked method.
Discussion continues over whether stevia compounds in food and drink products can be labelled as ‘natural’, with the weight of opinion favouring ‘from a natural source’ as a descriptor.
LycoRed plans to target Eastern Europe for sales growth, according to newly appointed global vice president of marketing and sales for Europe, Middle East and Africa Frederic Nanquette.
EU dairy and beverage manufacturers may have access to another form of the dietary fibre methylcellulose, which induces feelings of fullness – or satiety – if a novel foods application by Dow Wolff Cellulosics (DWC) succeeds.
Manufacturers of baked goods and other foods in Germany, Switzerland and Liechtenstein will benefit from extended services and capacity following the sales partnership between Kampffmeyer Food Innovation (KFI) and Meyerhans Mühlen.
First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
