Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all?
Liz Gabriel - Bakery and Confectionery Specialist from international flavour house I.T.S gives an overview of the latest flavour trends shaping the confectionery sector and why adding natural flavours is important.
German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
T. Hasegawa USA is ramping up its mission to ‘make life taste better’ through next gen tech innovations that not only perfectly replicate the flavours of nature, but pinpoint specific nuances, which could be a game-changer in getting your baked treat...
Research shows that consumer demand for protein is at an all-time high, with 29% of Americans stating that protein has become more important over the past year.
Gastrograph, the AI service for predictive food & beverage product development, has expanded its repertoire with a texture database offering beneficial insights for food, drink, and gummy developers.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Scientists have identified the key chemicals found in vanilla bean extract and combined this with sensory data to understand what consumers want from vanilla flavours.
At a recent meeting of European ‘Flavour Ambassadors’, a passionate group of flavour professionals who serve as spokespersons of the industry, four new sugar-reduced candies were launched using typical ingredients available on the continent.
Caramel hits the sweet spot in the flavour stakes for a number of reasons, primarily because it is loved across consumer generations, with a number of NPDs using it to bring a premium feel while bringing comfort through nostalgia.
US popular confectioner is pushing the flavour trends with a special Dunkin’ Iced Coffee Flavored Jelly Beans, which will be in stores across America for Easter 2022.
Madrid-based Pharmactive Biotech Products has moved into the gummies flavour space with the introduction of Aged Black Garlic+ (ABG+), which they described as a sweet, ‘social’ flavour that is odour-free and thus suitable for functional gummies.
‘To stand out from the crowd in the functional confectionery category, it’s all about creating exciting products that are healthy, nutritious, delicious and natural’, says Madeline Bills, Cocoa Ingredient Development & Innovation Manager, ofi.
Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
The healthy components of fibres such as oats and rye can also
enhance their flavour if the correct processing techniques are
used, claims new Finnish research.
