news
Umami flavours enhanced by the noise experienced on aeroplanes
15 May 2015 | By Victoria White
While examining how aeroplane noise affects the palate, Cornell University scientists discovered that umami tastes are enhanced...
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Flavours & colours
news
Consumer pressure for clearer definition of “natural” foods
23 April 2015 | By Victoria White
There remains no generally accepted definition of a 'natural' food product but regulatory agencies may be under new pressure to act from consumer lawsuits...
whitepaper
Extraction of acrylamide from fried potato chips using ISOLUTE® SLE+ prior to LC-MS/MS analysis
Acrylamide has been found to occur in many cooked carbohydrate rich foods and is of concern as a possible carcinogen.
news
Trends in Food Flavour 2015
20 January 2015 | By University of Nottingham
A comprehensive week long programme combining cutting edge flavour training and the inaugural “Trends in Food Flavour” conference has been launched by the University of Nottingham...
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Beverage Processing supplement 2014
David Berryman discusses the use of fruit juices as natural colouring agents, and Paul Hughes looks at improving the nonbiological stability of beer...
whitepaper
Automation of AOAC 970.16 bitterness of malt beverages and AOAC 976.08 color of beer
Through unique software control of common laboratory instruments with real-time decision making and analysis.
article
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…
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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.…
