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News & Analysis on Food & Beverage Development - North America
  30-Nov-2022
 
Special Edition: Flavors and colors in focus

The first flavors and colors were made from plants, but were gradually replaced by 'artificial' alternatives, thanks to advances in synthetic chemistry. By the end of the 20th century, however, natural flavors and colors were back in vogue. But does it always make sense to extract flavors and colors from plants if you can produce them more efficiently - and more sustainably - via microbial fermentation, and what might flavor and color production look like by the end of the 21st century? In this special, we explore flavor and color production, and the latest flavor trends as we head into 2023...  Image credit: Michroma
 
 
 
 
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Cheers to the Flavors of the Zero-Proof Movementtrack
 
Virginia Dare is raising a glass to this new trend. From zero-proof cocktails to buzzless spirits, each one offers beverage brands the potential to tap into the growing world of Alt drinks. Our flavors will be the aperitif to your next innovation...   Click Here
 
 
 
 
 
Talking sustainability and food colors with GNT: ‘Of course, natural does not automatically mean sustainable…’
From breeding carrots with greater color intensity to using filtration to increase dry matter content in fruit concentrates before deploying energy-intensive evaporation techniques, coloring foodstuffs specialist GNT is exploring a multi-pronged approach to reducing its environmental footprint, says sustainability manager Rutger de Kort... Read

Debut Biotech and DIC team up to make Holy Grail in natural food colors: a stable vibrant red
Fine chemicals co DIC and San Diego-based startup Debut Biotech are developing a vibrant natural red color that is heat-stable, light-stable, and stable across a wide pH range, using a novel hybrid approach combining microbial fermentation and ‘cell-free’ biomanufacturing... Read

video WATCH: Next-gen biomanufacturing… from lower-cost feedstocks for precision fermentation to ‘cell-free’ approaches
Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free approaches gain traction, and what are the most cost-effective and sustainable feedstocks for all these microscopic food factories?.. Watch now

Phytolon raises $14.5m to expand fermentation-based food color platform: 'We don't want agricultural land to be exploited for production of colors'
Israeli tech firm Phytolon, which is biosynthesizing alternatives to synthetic food colors, has raised $14.5m in a series A funding round* led by DSM Venturing as it gears up to commercialize betalain pigments produced via fermentation of genetically engineered baker’s yeast... Read

Synthetic biology and the future of food. In conversation with ‘biology by design’ co Ginkgo Bioworks
When Ginkgo Bioworks’ head of codebase Dr Patrick Boyle was working on his doctoral research between 2006-12, he was “basically ordering DNA one gene at a time,” he recalls. “I think I ordered less than six total genes for my entire PhD.” Today, the Boston-based biotech co is synthesizing tens of thousands of genes a month, and reading (sequencing) and writing (synthesizing) DNA is cheaper than ever. So what does all this mean for the food industry?.. Read

Michroma takes fungal food colors platform to pilot scale to produce pH-stable, heat-stable natural red
Michroma – a startup building a production platform for natural food colors from fungi – has advanced to pilot-scale production of a heat-stable vibrant red colorant it claims can give synthetic dyes a serious run for their money when it comes to performance and sustainability... Read

Vanilla Vida scouts US locations as it expands high-tech vanilla cultivation operation
Vanilla Vida – an Israeli startup addressing the huge mismatch between supply and demand in the natural vanilla market – is exploring locations in the US as it ramps up its indoor growing platform for vanilla planifolia plants with significantly higher yields of vanillin – the primary flavor component of cured vanilla beans - and a dramatically reduced curing time... Read

From ube to gulab jamun... Gen Z and Millennials embrace 'diverse, unusual flavors' in desserts and confections
Moving on from the comfort and nostalgic flavors that grounded consumers during the pandemic, consumer interest in more diverse and unexpected flavors within dessert categories is on the rise, according to consumer research from T. Hasegawa... Read

audio Soup-To-Nuts Podcast: Emerging flavor trends cater to comfort, nostalgia & whimsy
The stressful one-two punch of pandemic lockdowns followed by runaway inflation has many consumers looking for comfort and escapism from their food and beverages, which industry leaders say is driving demand for new flavor combinations that are nostalgic, whimsical and so hyper-saturated that they overwhelm their concerns... Listen now

When does it make sense to make natural ingredients in a fermentation tank vs a field? Kalsec teams up with Infinome Biosciences
Kalsec - a global producer of spice and herb extracts – has just teamed up with Infinome Biosciences to develop multiple ingredients via precision fermentation. FoodNavigator-USA caught up with Kalsec EVP of global R&D and chief innovation officer Roger Nahas PhD to find out when it makes sense to make natural ingredients in a fermentation tank... Read

Fila Manila taps into 'pent-up demand' for next generation of Filipino-American flavors
Emerging brand Fila Manila is blazing a trail for better representation of Filipino flavors and cuisine in mainstream grocery with its line of savory simmer sauces and brand new launch, coconut and ube jams... Read

Firmenich: Consumers are hungry for more interesting and complex flavors in botanical form
Botanicals continue to be a strong force for new food and beverage product development as many consumers regard the category of ingredients as healing and revitalizing, according to global fragrance and taste company Firmenich, which named “Magical Botanical’ as its 2022 Flavor of the Year... Read

From sea moss to edible flowers, Tastewise spotlights eight food trends for 2022
Food has taken on deeper meaning for many consumers serving as a connection to experience, community, and personalized health goals, noted Tastewise in its 2022 report, which uses AI to analyze over 1 million restaurants and delivery menus, 22 billion social interactions, and 4 million home recipes... Read

Fruit, botanical, and fresh flavors dominate 2022 flavor trends, says Beck Flavors
Fruit, botanical, and fresh flavors will drive new product innovation in 2022 as consumers continue to seek out immune-boosting food and beverages, predicts Beck Flavors... Read

Provectus Algae to start producing 'high-performance' red food coloring from algae to support the alternative protein market
Provectus Algae – an Australian startup developing an automated growing platform it claims can unlock algae’s potential as a source of high-value ingredients – is building a large-scale manufacturing facility in Noosaville, Australia, that will start to produce a “high-performance" red food coloring "to support the alternative protein market" later this year... Read

‘We make animal proteins, without animals…’ Paleo ups ante in alt meat arena with animal-free myoglobin
As Belgian startup Paleo ups the ante in the meat alternatives space with a suite of meaty-tasting heme proteins from multiple animal species it aims to commercialize in 2023, FoodNavigator-USA caught up with CEO Hermes Sanctorum to talk mammoth myoglobin, precision fermentation, and how Paleo is navigating regulatory pathways in different jurisdictions... Read

 
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Sports Nutrition: Flavors of the Future Forecasttrack
 
Flavor profiles from East Asia continue to influence the market. Studies show lychee and yuzu remain steady as mainstream & established, while other emerging & growing profiles from the region top the hotlist as new product development opportunities...   Click Here
 
 
 
 
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Vanilla Newstalgia: Elevating the Classic Flavortrack
 
Virginia Dare is freshening the flavors we all love. From Vanilla Whiskey to Bananilla Cream Pie, we know there are endless opportunities to elevate the flavors to new heights – and we’re excited to go there with you...   Click Here
 
 
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