Based on crop success during the 2012 season, Sweet Green Fields announced it will expand stevia crops in the southeastern U.S. for the 2013 planting season.
New research published in the journal Flavor suggests very low levels of aromas in foods and drinks may have important physiological, psychological and behavioral effects on consumers.
The influence of ‘naturality’ over food and beverage product development will continue to grow in the coming year, according to the latest edition of New Nutrition Business’s trend-spotting report.
The European Food Safety Authority (EFSA) has revised its estimate of consumer exposure to three caramel colours (E 150a, E 150c, E 150d) used in a variety of foods and beverages.
Firmenich is launching its “Flavor of the Year” program following in the tradition of global color authorities Pantone, whose perennial “Color of the Year” is a driving force in the world of design and fashion.
Health care providers are reminding parents that common holiday baking ingredients are often abused by children and teens as a way to obtain a cheap high and impress their peers.
Bell Flavors & Fragrances recently achieved Safe Quality Food (SQF) 2000 Level 3 recertification, the highest level of certification possible within the SQF Program.
Statutory advisory for stearic acid in confectionery was inadvertently missed in Appendix A, Table 13 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
An alliance involving Chr. Hansen and Fresh Beverages International will make it possible for producers of non-refrigerated beverages to add probiotics to their drinks
Bill Troy has been appointed to the position of Chief Operating Officer, IOI Loders Croklaan Americas reporting to Julian Veitch, Chief Executive Officer of IOI Loders Croklaan Group.
New analysis from Frost & Sullivan suggests that revenues generated by natural antioxidants in the European shelf-life extension food additives market are set to exceed those of synthetic equivalents.
