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Product Newsletter: Flavours and colours
This issue is sponsored by Givaudan Sense Colour
SPONSORED MESSAGE
Experience more with Sense Colour!
Experience more with Sense Colour!
DDW and Givaudan are joining forces! Offer your customers the multisensory experiences they crave with the broadest palette of natural colours in the industry. Click to discover more about the new Sense Colour portfolio and co-creation capabilities... click here
FLAVOURS AND COLOURS - LATEST NEWS AND PRODUCTS
Do vertically farmed vegetables taste good?
Vegetables grown indoors, without any soil, may not sound as appealing to consumers as their sun-blushed counterparts cultivated in open fields. But according to fresh research, they taste just as good.... Read more
Mac and cheese goes dairy-free with Kraft NotMac&Cheese launch
The pantry staple by The Kraft Heinz Not Company features a plant-based sauce made of fava bean protein and coconut oil powder in two flavors—original and white cheddar—priced at $3.49 a box on shelves this month and continuing its rollout in early 2024. This is the joint venture’s third launch in a year, building on its plant-based KRAFT NotCheese Slices and NotMayo.... Read more
Nourish Ingredients releases animal-free fat to accelerate future food systems
Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.... Read more
From split pea umami to herbal medicine in food: Which innovations caught our eye at FiE 2023?
As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.... Read more
Bakery waste to be put to use as sustainable oils and fats in new partnership
How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used as ingredients in other products.... Read more
How Mars is rethinking reformulation on its path to net zero
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.... Read more
Increased consumption of plant-based substitutes does not increase consumer acceptance
A new study suggests that repeated consumption of plant-based meat over time does not improve consumer liking. However, the context – what meals the plant-based substitutes are used in – is highly significant to how they receive it.... Read more
RELATED PRODUCTS
Today’s emerging savory flavor trends
Great taste remains with sodium & sugar reduction
Color creates expectation in plant-based meats
Mastering taste challenges in good-for-you products
Meeting Nutrition Taste Challenges with Natural Vanillin
Angeoboost: low-salt umami & meaty flavor booster, rich in umami amino acid & nucleotides
Flavor technology for bold, bright citrus flavors
Future of Functional Beverages in Europe
Drinking with our eyes first
Make a Splash with Award Winning Bestevia® Reb M
SUPPLIERS
SweeGen
The future is about elevating wellness for everyone. As zero-calorie sweetness and taste modulation experts, Sweegen is a full-service product... more details
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