International Flavors & Fragrances and Switzerland’s Evolva Holding have entered into pre-production phase to develop and scale-up (via a third party) natural vanillin for commercial application through a cost-effective, natural and sustainable route.

Color plays a key role in food choice, influencing taste thresholds, sweetness perception and food preferences. So explained Jennifer Brown and Glen Dreher, Ph.D., global application scientists at DD Williamson, in their “Natural Colors: Application Workshop.”

Available in liquid and dehydrated forms, Kikkoman’s new NFE Natural Flavor Enhancer blends seamlessly with a broad range of product formulations, and it improves the flavor of soups, dressings, marinades, dry mixes and seasoning blends.

Kikkoman’s new NFE Natural Flavor Enhancer blends seamlessly with a broad range of product formulations, and improves the flavor of soups, dressings, marinades, dry mixes and seasoning blends.

DIANA, Food Division introduces Culinary’Touch, a new “clean label” approach to culinary solutions developed from selected natural vegetables, meat and fish ingredients.

RIBUS uses rice bran and hulls from U.S. farms to make a variety of ingredients that serve many functions. The company’s Nu-RICE, Nu-BAKE, Nu-FLOW and Nu-FLAC rice extracts and rice concentrates help emulsify (bind oil and water); carry flavors; help dry ingredients flow freely; and increase output of extruded cereals, snacks and pasta.

Formulating with stabilizers, whether using the various available starches or fibers, means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees through the science behind stabilizers.

Due to EU-wide animal welfare legislation that took effect in January, bakery manufacturers face the threat of rising egg prices and even shortages.

Nigay, maker of specialty caramels in France since 1855, has more than 300 products comprising four ranges in its portfolio to appeal and inspire.