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... as demand for natural foods grows, industry has begun to look to exotic plants as a source of alternative, natural, ingredients ... professor monique simmonds, from the royal botanical gardens at kew, uk, explains that identifying a natural botanical source for your ingredients, though a big challenge, is only half of the battle in producing foods from exotic plants ... the real issue, she says, is whether industry can create reliable and sustainable supply chains for such natural ingredients, because without that, even the most promising ingredients will lack any commercial viability

... ulrick & short (u&s) has introduced a range of clean label products for seafood processors looking to replace phosphates and artificial additives with more natural ingredients ... phosphate replacers are derived from crops such as maize and tapioca the new range of clean label phosphate replacers, as well as stabilisers and thickeners are an extension of the company's “already successful” ezimoist and synergie ingredients that originally offered alternatives to modified starches and additives in meat products ... they are said to address pressures from retailers for cleaner labels and consumer demand for more natural products, as processors look for additive free, cost effective alternatives

... 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

... firmenich has brought all of its key technologies under one roof, upgrading equipment and capacities, with the opening of its new innovation centre for natural ingredients ... the geneva-based company, which creates flavours and fragrances for some of the world’s most desirable brands, believes the new centre will help reinforce its r&d drive - which in the flavour arena aims to meet trends for authenticity, natural status, and taste improvement ... the natural ingredients innovation centre in grasse, france, was two years in the making and boasts of “state-of-the-art innovation labs, modernized extraction workshops, new capacities in molecular distillation and rectification, and several co2 extractors” ... ” in flavours, nayel said they are “100 per cent focused” on natural extracts, aimed at the main areas of beverages, sweet goods and savoury goods

... a year after natural ingredients supplier wild announced plans to go public, ceo michael ponder explained what an ipo can do for the company and what will determine its timing

... the probiotics, enzymes and natural ingredients specialist is expected to be delisted from the cophenhagen stock exchange this month, but dupont has not indicated whether the danisco name will remain

... a wave of new products that promise to be healthier or more natural has helped increase sales of both sports and energy drinks ... leatherhead said: “the market has benefited from the worldwide health and wellness trend, whilst news drinks featuring lower sugar levels and more natural ingredients have also assisted in attracting new consumers to the category ... leatherhead concluded that the desire for healthier drinks with a more natural profile leaves manufacturers with a formulation challenge going forward ... “of key importance to the sports and energy drinks category is the ability of the product to retain its functionality, whilst also being able to live up to additional claims such as being natural or healthier

... the supplier of spice oleoresins, essential oils and natural colours has contracted flavourist john wright, and investor and management consultant babu mathew ... jos kleppers, who has previously held senior positions at flavour and fragrance houses, will market the company’s synthite natural specialties range from amsterdam ... marketing manager pramod francis said the decision to bring on board outside consultants will drive synthite’s growth in the future, at a time when there natural ingredients are increasingly synonymous with high end

... almonds tended to miss out because “fabricated ingredients were positioned very well as inexpensive substitute of premium ingredients” ... shelke agreed that it will still take some time, education, and availability of ingredients, but the swerve towards more natural ingredients is also making almonds more attractive as technical tools ... ” nutty inventions as well as using the chilling trick on a larger scale, ingredients developers are also making use of defatted almond cake – the solid residue that remains after the oil has been extracted

... mars inc is looking to boost sales of its range of dolmio bolognese sauces in the uk with revamped packaging that emphasises the products contain “100% natural ingredients” ... the new packaging will also feature the key ingredients within the sauces and will not contain any artificial colours, flavours or preservatives ... dolmio customer marketing manager wendy wing said: “our 100% natural bolognese sauces deliver the same delicious taste that consumers know and love but with 100% natural ingredients, providing mums with wholesome family meal options