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Flavours & colours

Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University

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Going green: Tuneable colloidal colour blends from natural colourants

1 May 2014 | By Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University

Food colouring plays a determining role in the manufacturing of food products because the appearance of products is very critical for attracting new consumers and influencing their food choices. Food colouring involves the use of food grade colourants that belong to one of three categories: synthetic, nature-identical or natural colourants…

Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research

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Selection of starters for flavour formation in dairy foods

1 May 2014 | By Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research

Fermented low salt and low fat dairy foods, such as cheese and yoghurt, with great taste – this is possible with the rational design of improved, tailor-made industrial cultures with attractive flavour forming properties. Various tools and model systems for directed screening for flavour producing (starter) organisms are now available…

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Metabolomics supplement 2013

24 June 2013 | By Robert D. Hall, Amparo Gamero Lluna, Catrienus de Jong

Plant metabolomics – a new opportunity for quality analyses (Robert D. Hall, Managing Director, Centre for Biosystems Genomics, Group Leader Metabolic Regulation, Plant Research International)Novel yeasts, novel flavours (Amparo Gamero Lluna and Catrienus de Jong NIZO food research B.V.)

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Colours & Flavours supplement 2013

26 April 2013 | By Martina Lapierre, Vitafoods Europe, Colette Jermann

Flavours: When performance and packaging are no longer compatible Martina Lapierre (Flavour Technologist, PepsiCo)Vitafoods 2013 Preview (Vitafoods Europe, the global nutraceutical event)How novel technologies can help you to use clean label colours Colette Jermann (Department of Food Manufacturing Technologies, Campden BRI)

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Flavours: When performance and packaging are no longer compatible

26 April 2013 | By Martina Lapierre, Flavour Technologist, PepsiCo

“The sensory threshold for difference detection can be considered to occur when there is a 30 per cent decrease in the concentration of a flavourant”. Flavourings are concentrated aroma chemical systems used in food and beverage formulations and as such are important in the provision of aroma and taste. Their…

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How novel technologies can help you to use clean label colours

26 April 2013 | By Colette Jermann, Department of Food Manufacturing Technologies, Campden BRI

The trend for clean label products has been growing since the 1980s. In 2007, the well-known University of Southampton study linked certain artificial colours (tartrazine, quinoline yellow, sunset yellow, carmoisine, ponceau 4R and allura red) and the preservative benzoate to hyperactivity and attention deficit disorders in children. Since then, interest…

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Natural flavour ingredients

28 February 2013 | By Jane Parker, Flavour Centre, Reading University

The flavour of processed foods has changed significantly over the last 50 years. Think back to the days of the early stock cubes or the original powdered desserts which bore only a passing resemblance to the real flavour. Since then, the food industry has been involved in a continuous programme…

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The impact of natural ingredients on the manufacture of soft drinks

11 January 2013 | By Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd

The soft drinks industry used to be fairly straightforward – there was a core group of products that were traditionally made and they were generally coloured and flavoured with synthetic materials, contained a lot of sugar and were preserved with sodium benzoate and / or sulphur dioxide. They were bottled…

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The chemistry of beer

6 November 2012 | By Charles W. Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis

It has variously been estimated that there are between 1,000 and 2,000 different chemical species in beer, probably twice as many as are present in wine. It is an extraordinarily complex liquid. Not all of those chemical components make a substantial contribution to the quality of beer, but many do.…

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Unravelling chocolate aroma

6 September 2012 | By Angela Ryan and Alison Hemesley, Nestlé Product Technology Centre

It’s been almost 500 years since Aztec Emperor Moctezuma reputedly introduced Hernando Cortéz to his favourite cocoa-based beverage Xocolatl, but our demand for cocoa and more recently chocolate has continued to grow ever since. Today, world cocoa production is estimated to be 3990 million metric tons and the major cocoa…

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Nestlé confectionery Journey with colours

15 December 2010 | By Steve Tolliday, Principal Product Technologist, Nestlé Product and Technology Centre

Colour in food is important. It is one of the drivers for the consumer in selecting specific foods and when combined with flavour and texture, adds to the overall enjoyment of the consumption of food. Historically, confectionery has been full of bright, exciting colours to ensure its appeal to the…

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Titration techniques in the food industry

23 May 2007 | By New Food

Titration is an analytical technique that is widely used in the food industry. It allows food manufacturers to determine the quantity of a reactant in a sample. For example, it can be used to discover the amount of salt or sugar in a product or the concentration of vitamin C…

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Measuring meat colour

6 November 2006 | By Bruce W. Moss, Agri-Food & Biosciences Institute, Northern Ireland

When fresh food is purchased it may be possible to obtain a small sample for tasting, for example, cheese at a dairy counter. In the majority of cases, however, the only indicator of final eating quality is the appearance of the food. Consumers have associations based on previous experience, for…

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Flavours & colours