Flavorings, crucial to many food and beverage formulations, present a challenge. How they are perceived depends on the product matrix. A screening suggestion is provided.
The European Food Safety Authority (EFSA) has evaluated a pair of artificial flavors for use in a wide variety of foods and beverages and found “no safety concerns” at the tested levels.
Frutarom Industries Ltd. is making its third acquisition this year, the savory business and assets of Christian Hansen Italia SpA for 25 million euros ($35.3 million).
Eye-catching colors and flavors attract kids, but nutrition attracts moms, when it comes to foods and beverages for children. Beyond this tug-of-war between parent and child, however, product developers also must be keenly aware of governmental programs, regulatory scrutiny and consumer advocacy groups focusing on foods for kids.
Food choices are primarily neurological responses activating pleasure centers of the brain. As product developers seek to create “cravable” new products, including those with improved nutritional profiles, such as lower-fat and -sodium, one must understand the eating experience.
Danisco has taken natural food protection one step further, by converting its entire MicroGARD® and NovaGARD® ingredient lines to “gluten-free,” in response to growing consumer demand.
Jelly Belly is no stranger to fusing flavors. The confectionery giant has jelly beans in the flavors of popular alcoholic beverages (its Cocktail Classics line includes Mojito and Pomegranate Cosmo), jelly beans with sour fruits and Bertie Bott’s Every Flavor Beans, centered around the sweet treats (and sometimes tricks) from the Harry Potter universe.
Successful food and beverage products must taste good. This article explores three approaches that target the masking of undesirable tastes in foods and drinks.
Bell Flavors & Fragrances has compiled two different flavor and fragrance lists that will help developers understand consumer demands in 2011- and in years to come.
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