Flavor

Less salt is an acquired taste

‘Reformulate to cut salt or fall behind’

By Nicholas Robinson

Calls to lower salt in processed foods by groups such as Consensus Action on Salt & Health (CASH) have been heeded by four of the UK’s largest seasoning companies.

Its sensory spectrum is huge

Three ways to create Indian mango flavour

Sensient Flavors has analysed the sensory attributes of three varieties of Indian mango – alphonso, kesar and badami – to produce a range of natural mango flavourings for drinks. The base for these flavours is Sensient’s natural extracts, which are derived...

Sports drinks market topped by vanilla flavour

Vanilla flavour for high-protein products

Synergy’s recently launched powdered vanilla flavours for high-protein products were designed to deliver high-impact flavour in the challenging sports nutrition segment, where vanilla tops the popularity stakes.

Salt reduction of 30% promised for ham

Cut salt in ham but keep indulgence

Frutarom Savory Solutions is promising salt reductions of up to 30% in its new functional blend HamTec Replace for Italy and France. This functionality results in a salt level of 1.2 to 1.4% in cooked ham – a total sodium content of around 0.5%, which...

Seabrook crisps has slashed salt levels but where's the credit? asks its boss Jonathan Bye

‘We’ve slashed the salt, now where's the credit?’

By Gary Scattergood

Bradford-based Seabrook crisps has slashed its products’ salt levels by 20% – but its boss says the industry as a whole is not getting the credit is deserves for undertaking such costly and challenging endeavours.

Flavour firm opens new €5M mixing plant

€5M powder mixing plant revs up

Symrise has begun operations at its new €5M powder mixing plant, which consolidates two sites as part of its €200M investment programme to increase efficiency, capacity and product diversity.

The yeast extracts can flavour ready meals, sauces and noodles

New tool to cut the salt from DSM

By Lorraine Mullaney

In the wake of the Department of Health’s (DH’s) new Salt Strategy, which was launched on March 12, the launch of DSM’s new sodium reduction toolbox couldn’t be more timely.

Sensient launch eight new low-calorie flavourings

Sweet new low-calorie flavourings

Sensient Flavors has added eight bespoke functional flavours to its APSS (all purpose sweet solutions) range. The new Black Grape, Cola, Red, Summer Fruits, Orange, Tropical, Lemon Lime and Green flavourings compensate for sensory drawbacks in reduced...

Sugar and spice: bold flavour combinations are popular

Bold and beautiful

By Michelle Knott

More unusual flavour combinations are driving new product developments, reports Michelle Knott

Fish handling option in the bag

Fish handling option in the bag

Fresh fish is often perceived by consumers as difficult to handle and prepare. Now, shoppers at Morrisons 500 fish counters have a new option that makes it easy to store, cook and clean up after fresh fish, with new taste ideas too.

Shades of grey

Shades of grey

By Lynda Searby

Clean-label reformulation of food is not always black or white, as Lynda Searby discovers

Taste replaced

Taste replaced

By Lynda Searby

Finding the right fat, sugar or salt replacer is only part of the challenge when reformulating or developing new, 'healthier' foods. Arguably, balancing the flavour profile of the reduced fat, sugar or salt product is a far more difficult task,...

Analysts have said Kerry is well placed to increase profits in emerging markets after last year's acquisitions

Kerry Foods acquisitions lead to emerging markets

By Dan Colombini

Acquisitions totalling nearly £350M last year have boosted Irish food giant Kerry Foods profit potential in emerging markets, according to city analysts, after the firm revealed a strong performance in its latest set of financial results.

Smokin' hot

Smokin' hot

By Rod Addy

Huw Griffiths tells Rod Addy how he took Besmoke from farmers' market to supermarket

Health and wellness: a food and drink trend that will run and run

Health tops Leatherhead 2012 food trends

By Mike Stones

Renewed interest in health and wellness leads the top 10 trends set to dominate the UK food and drink sector in 2012, according to Leatherhead Food Research.

Apply yourself

Apply yourself

By Rod Addy

How many times in the workplace do we hear the buzz phrase 'I want solutions, not problems'?

Bon appétit

Bon appétit

By Rod Addy

Ernest Hemingway once said: "If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast." In the case of one of the food industry's biggest...

Synergy to launch cheaper alternative to coconut milk

Synergy to launch cheaper alternative to coconut milk

By Lorraine Mullaney

The rising price of coconut milk prompted savoury ingredients supplier Synergy to work with ready meal manufacturers to develop a cheaper alternative. As a result, the firm is set to launch a new product this month: a coconut milk flavoured powder called...

Full force of the law

Full force of the law

By Lynda Searby

January marked the end of the two-year transition period for flavouring regulation EC 1334/2008, which means firms are expected to have completed any changes necessary to comply with the new law.

Healthy popcorn is a breath of fresh air with less fat

Healthy popcorn is a breath of fresh air with less fat

By Lorraine Mullaney

By Lorraine Mullaney
Diva Popcorn is a new flavoured popcorn that boasts a healthier cooking process: it has been air-popped rather than oil-popped, which means that it has 33% less fat, according to its manufacturer, Fresh Marketing.

Cheese - with 50% less salt

Micro salt: Coming to a supermarket near you ...

By Elaine Watson

The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.

Meatballs’ success snowballs

Meatballs’ success snowballs

Snowbird Foods has launched a new meatball product into the foodservice and ready meals markets. The firm has created five varieties of flavour-filled 12g meatballs for buffets and ready meals, which it has launched under the name ‘Poppers’.

In search of balance

In search of balance

Dominique Patton reports from Hong Kong where chefs seek inspiration for tomorrow’s umami

Nuts about pistachios

Nuts about pistachios

The man who heads up Zeina Foods tells Rod Addy the history of how he grew his business to a £12M turnover firm and what his plans are for the future

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