Flavor

Nanotech: the final frontier

Nanotech: the final frontier

Which came first, the science or the fiction? It's funny how science seems to follow fiction and I remember as a child watching Captain Kirk flip...

Natural good taste

Natural good taste

By Michelle Knott

Shortages of natural ingredients are not the only problems inhibiting their more widespread use, there are cost and technical issues too, says Michelle Knott

Laws of nature

Laws of nature

Proposed changes to legislation governing the use of flavours are causing concern in the industry, with fears they are misguided and could put an end to innovation. Rebecca Green takes a look

No more nuts

No more nuts

A peanut crunch flavour is included in Nimbus Foods' Rainbow Crunch Flavours range that allows nut intolerant sufferers to enjoy nutty flavoured...

Light bite delights

Light bite delights

By Sarah Britton

Ingredients manufacturers are put to the test as snack processors demand salt and sugar substitutes to transform their naughty nibbles into tasty, but healthy treats. Sarah Britton looks at the latest developments designed to make mouths water

Feel good flavours

Feel good flavours

As the pressure mounts to provide consumers with healthy, tasty food from 'safe' origins, flavourists are working overtime to come up with the goods, says Rebecca Green.

Senses as keen as Mustard

Senses as keen as Mustard

Thornton Mustard has worked on over 2,000 products, many of them global brands. He told Stefan Chomka some of the secrets behind successful launches ... and how to avoid failure

Great expectations

Great expectations

By Susan Birks

When it comes to flavours, consumers have increasingly sophisticated expectations. But manufacturers and flavour houses are rising to the challenge, as Susan Birks discovers

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