Dohler big on brown

Döhler has unveiled a new range of ‘brown’ flavours, ranging from chocolate, cocoa, nut, nougat and coffee through to caramel and vanilla. Not only are markets and technologies constantly changing, so are flavour preferences, says the firm. “While caramel often had a ‘burnt’ character in Europe ten years ago, today’s preferences are for milder accents,” […]

June 2011

Rising to the risk management challenge With allergen issues responsible for 60 per cent of all supermarket recalls, proper management is vital. Adjusting to new legislation Joy Hardings explores the complex key provisions of EU regulation 1334/2008. Closing the deal Closures play a large role in building brand loyalty, says Chris Ramsey, innovation manager at […]

Colour solution comes out of the blue

Colour and flavours firm Wild has broadened its natural colour portfolio with a product developed from aquatic organism spirulina. The ingredient can be used on its own or together with other colouring foodstuffs, says the firm. On its own, it provides a blue shade similar to that of blueberries, and in combination with safflower the […]

EFSA revises guidance on caramel colours

The European Food Safety Authority’s scientific Panel on Food Additives and Nutrient Sources added to Food has assessed the safety of a group of caramel colours authorised for use in food in the EU, and revised the previously established Acceptable Daily Intake (ADI). The Panel also looked at the safety of some by-products resulting from […]

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Condensed operation expands

An increase in demand for sweetened condensed milk has led to German company WS Warmsener Spezialitäten putting its second production facility into operation. The new site means the company can now produce more than 30,000 tons of the product per year. “We will now be even more flexible when it comes to the Europe-wide supply […]

Burnt sugar flavour breakthrough

Specialist food colouring company DD Williamson has developed a breakthrough natural acid-stable burnt sugar flavour which, it says, responds to demand for clean-label flavours. Applications include beverages and sauces, with the non-GM product offering stability in phosphoric acid, citric acid, alcohol (60%) and salt (15%). “Class one (plain) caramel colours and burnt sugars are not […]

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An appetite for ale

Britain should put its national drink back on the dining table and reclaim beer as the perfect accompaniment to food. CAMRA (the Campaign for Real Ale) commissioned food writer and publican Fiona Beckett and her son Will to write An Appetite for Ale, the first cookbook to comprehensively explore this potential of beer as a […]

Turkey is best of British

Bernard Matthews Food Service has won Best Catering Product for its latest idea for school meals. The company’s British Turkey Breast Steak met with high praise from the independent panel for judges at the 2006 British Turkey Awards, The ‘top quality’ product was considered an extremely useful choice for caterers. The British Turkey Steak is […]

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Chicory tips on the net

Speciality vegetable producer Jack Buck Growers is launching a marketing campaign for chicory on the internet. Ten thousand ABC1 names in the UK will be receiving a specially designed e-newsletter all about chicory. Full of recipe ideas by TV chef Rachel Green, it is illustrated with award- winning photographer Michael Powell’s images, and has competitions, […]

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