طراحی وب سایت

... israel-based flavours, botanicals and speciality ingredients player frutarom has acquired english flavour-company aromco ltd for us$ 25million (€17 ... the acquisition is frutarom's 4th flavour company since the start of 2011 the acquisition, which is frutarom’s fourth flavour company buy-out since the start of 2011, represents a strong move by frutarom to broaden its activity and market share in developing markets ... “frutarom will utilize aromco’s extensive and excellent innovation activities in flavour creation, development and application,” added yehudai

... genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from nizo food research ... the technology has already led to 10,000,000-fold improvements in the survival characteristics of certain probiotic strains in the gastrointestinal tract, or enhanced flavour formation and robustness of cheese starter cultures

acaramel flavouring by-product has been deemed safe by the highly conservative german food safety agency. bfr: "...it could not be shown that 5-hmf has any relevance for human health..." the federal institute for risk assessment (bfr) said there were no safety concerns for 5-hydroxymethylfurfural (5-hmf), which is often produced when carbohydrate-rich foods that may employ caramel or smoke flavours are heated.

... “essentially we are investigating ingredients and their properties to a level where we can now prove other functional benefits over and above their prime flavour or initial functional benefit

... ” phosphates are used in foods for a variety of functions, particularly to increase water retention, improve texture, and enhance flavour in meats, cheeses, beverages and bakery goods

... the malt also gives the beer flavour, he explained

... the new technology, which was developed in collaboration between san-ei gen and phillips hydrocolloid research ltd, uk, is said to produce consistent high performance in terms of shelf life extension of flavour and colour emulsions, even when it is used at lower concentration than conventional gum arabic, and provides increased emulsion stability under stress conditions

... flavour and fragrance firm givaudan’s first half net profits crashed by 40 per cent as raw material costs and record currency rates take their toll on the swiss company, despite good local growth in its flavours businesses ... mixed fortunes for givaudan as high costs and currency rates counter growth in snacks, dairy and beverages the food flavour giant, that also produces fragrances for perfumes, reported that first-half net profit fell by 40 percent to 120 million chf (108m euro), after a record-high swiss franc and rising raw material prices meant that even a 4 ... givaudan said that continued cost increases for key natural ingredients, including citrus and oil derivatives, reduced the profitability its flavour business, however growth in emerging markets and strong performance in beverages, dairy, sweet goods, and snacks, provided a basis for global growth

... amyris said this week that the success of its initial collaboration with the swiss-based flavour and fragrance house for two ingredients had led to the early expansion into a third ... under the initial agreement, firmenich was to fund technical development at amyris to produce a “sustainable, cost-effective and reliable source of a key ingredient for the fragrance and flavour market” ... the company had originally focused its technical and commercial efforts on biofene®, which is amyris-produced farnesene (an apple-like flavour or odour), and its related derivatives

... smoke flavourings are products which can be added to certain foods – including meat, fish or cheese – to give them a “smoked” flavour, as an alternative to traditional smoking