Colors & Flavors

Home Colors & Flavors

Europe: Positioning chocolate as a healthy snack

The snacking market is being revolutionized by a consumer backlash against sugar, salt and artificial ingredients, as well as changing lifestyle and personal wellbeing,...

Europe: Tate & Lyle enters stevia distribution partnership

Tate & Lyle and Sweet Green Fields are partnering to deliver innovative stevia ingredients and solutions to customers around the world. The partnership combines Tate...

Europe: Tate & Lyle upgrades center in Germany

Tate & Lyle has upgraded its Food Systems Global Innovation Centre in Lübeck, Germany. In May 2016, Tate & Lyle’s Food Systems facility...

Asia Pacific: Creating vanillin in the green way

Researchers has found a new 'greener' way to make vanillin, the primary flavor compound in vanilla, according to a study published in America Chemical...

Asia Pacific: Rare sugars can help to regulate glucose levels, finds research

Preliminary animal studies have suggested that allulose and other low-calorie, natural rare sugars could help regulate glucose levels. Now, researchers are investigating how they...

Americas: Jackfruit seeds as viable substitutes for cocoa

Compounds found in jackfruit seeds produce many of the same aromas as processed cocoa beans and are a potentially cheap, abundant substitute for use...

Americas: Tate & Lyle opens energy efficient plant

Tate & Lyle has opened a co-generation plant at its corn wet milling facility in Loudon, Tennessee, US. The new natural gas-fired combined heat and...

Americas: Sugar concerns in larger sized coffee drinks

Starbucks recently announced in the US the 31-ounce drink Trenta, which joins the ranks of other energy drinks that can pack plenty of caffeine...

Americas: Private label firm releases dairy-free chocolate in US show

Private-label firm Carmit Candy Industries will launch its new vegan line of milk chocolate snacks, coins and buttons at Natural Product Expo West from...

Americas: Canadians are mindful about natural sugars, report

A Mintel research reveals that 43% of Canadians who use sugar/sugar substitutes say that whether or not a sugar/sugar substitute is good for baking...

EDITOR PICKS