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| Latest food
ingredients news & trends |
| Senomyx Announces Extension of Its Collaboration with Campbell Soup Company Flexnews go, CA, March 30 - Senomyx, Inc., a leading company focused on using proprietary technologies to discover and develop novel flavor ingredients for the food, beverage, and ingredient supply industries, announced today the extension of the collaborative research phase under its initial collaborative research and license agreement with Campbell Soup Company, a global manufacturer and marketer of high quality soup and simple meals. |
| Kerry Group Completes Acquisition of Breeo Foods Flexnews 6 - Kerry, the global ingredients & flavours and consumer foods group, today announced that the Group has completed the acquisition of Breeo Foods, a subsidiary of Irish based Reox Holdings plc. |
| Kemin Food Ingredients to Focus on New Product Innovation Flexnews nes, IA, Mar. 25 - Kemin Food Ingredients adds four people to its global marketing department as the company continues to strengthen its focus on new product innovation. |
| Production of Multi-grain, Whole-grain, Soft and Crunchy Sheeted Snacks Flexnews sent invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food. |
| Senomyx Extends Collaborative Research, Development, Commercialization and License Agreement with Ajinomoto Flexnews go, CA, March 24, 2009 - Senomyx, Inc., a leading company focused on using proprietary technologies to discover and develop novel flavor ingredients for the food, beverage, and ingredient supply industries, announced today the extension of one of its discovery and development programs with Ajinomoto Co., Inc., which was originally established in March 2006. |
| VION Changes Organisational Model Flexnews 20, 2009 - VION will adapt its organisation according to a business model with regional control for two core activities Food and Ingredients. |
| Process for Producing Infant Food Products Flexnews asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients, and in a second stage, the pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130 °C to 140 °C for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers. |
| Indonesian Food Processing Ingredients Sector 2009 Flexnews 1 - The Indonesian food processing industry is predicted to grow and produce mass food product to cater for all levels of consumers with taste for Asian product. The opportunity for imported food ingredients is wider for such ingredients that are used to produce staple food and snacks. |
| Kerry Posts Preliminary Statement of Results for Year Ending 31 December 2008 Flexnews |
| Senomyx Announces Q4 and Year-End 2008 Financial Results Flexnews enomyx ended 2008 with more than $40 million in cash, cash equivalents, and investments available-for-sale and no debt. |
| EFSA Adopts Opinion on Two Ingredients Commonly Used in Some Energy Drinks Flexnews uary 2009 - The European Food Safety Authority (EFSA) has adopted a scientific opinion on two ingredients commonly used in so-called energy drinks. Following a request from the European Commission, EFSA's Panel on Food Additives and Nutrient Sources added to Food (ANS) concluded that exposure to taurine and d-glucuronolactone through regular consumption of energy drinks was not of safety concern. |
| WILD Flavors Provides Significant Capital Investment in Sunwin International Flexnews r, KY and Qufu, China (February 11, 2009) †WILD Flavors, Inc. (WILD Flavors) - one of the largest, privately-owned suppliers of natural and health-enhancing ingredients, flavors, colors, and innovative product concepts to the food and beverage industry, and Sunwin International Neutraceuticals, Inc. (Sunwin International) (OTCBB: SUWN) - a worldwide supplier of all-natural, zero-calorie stevia, have finalized an agreement cementing a partnership to sell, market, and distribute Sunwin International stevia extracts as well as formulate great-tasting, proprietary, natural sweetening blends for food and beverage products. |
| Senomyx Announces Initiation of Development Activities for Bitter Blockers Flexnews go, Feb 9 - Senomyx, Inc., a leading company focused on using proprietary technologies to discover and develop novel flavor ingredients for the food, beverage, and ingredient supply industries, announced today that it has initiated development activities for S0812 and additional new bitter blockers. |
| Danisco and Mingtai Form Strategic Partnership Flexnews 2009 - The world leader in food ingredients, Danisco, has formed a strategic partnership with the second largest microcrystalline cellulose (MCC) manufacturer in the world, Mingtai in Taiwan. |
| Packaged Coffee Drink Flexnews ide a packaged coffee beverage, which contains chlorogenic acids at high concentration, has good flavor and taste, and is suppressed in the occurrence of sediment during long-term storage. A packaged coffee beverage subjected to heat sterilization treatment, the beverage comprising (A) monocaffeoylquinic acid, (B) feruloylquinic acid and (C) dicaffeoylquinic acid, wherein (a) a total content of the ingredients (A), (B) and (C) contained in dissolved states in the beverage is from 0.14 to 4% by weight based on the beverage, and the beverage comprises (b) 80% by weight or more of water, (c) magnesium and sodium at a Mg/Na weight ratio of from 0.04 to 1, (d) a coffee extract obtained from roasted coffee beans having an L value of form 16 to 25, and (e) from 0.0024 to 0.0122% by weight of brown color in terms of Food Yellow No. 4. |
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