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Givaudan Opens Fragrance Encapsulation Center in Singapore

“We are looking forward to collaborating even more closely with our customers using this added capability which complements our fragrance offerings in the region,” said Ben Web, region head of fragrances for Asia Pacific. “With our innovative encapsulation technology, consumers in Asia will be able to experience the fragrances they love for longer.”

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Beyond Meat: Jack Link’s Enters Chips Market

Protein snack company Jack Link’s has released its Jack Link’s Pork Rinds, in an effort to expand its product portfolio to include chips.

Natural Products Association Endorses GMO Labeling Bill

The NPA board of directors has endorsed the Genetically Engineered Food Right-to-Know Act that would require the Food and Drug Administration (FDA) to label foods containing genetically modified ingredients.

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Firmenich Continues Progress in Renewable Energy Adoption

Firmenich now has 65% of its manufacturing electricity generated from renewable sources.

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Patent Pick: Odor-masking, Aroma-enhancing Material

Patent Picks are chosen by the editors from publicly available sources. Today's patent application, from Symrise AG, relates to a novel odor-masking, aroma-enhancing material.

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Patent Pick: Carotenoid Enzyme-produced Aldehydes, Flavors

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a method for catalyzing the synthesis of aldehydes and flavor additives using isolated carotenoid cleavage dioxygenase enzymes derived from natural plants.

Redpoint Advances Program for Salty Taste Enhancement

Redpoint Bio Corporation (Ewing, New Jersey) announced it has advanced its discovery program for all-natural enhancers of salty taste.

Senomyx Enters Collaborative Agreement with Cadbury Adams

Will be developing flavor modulators for gum and medicated confectionary products

Amyris, Firmenich Enter Agreement for Product Development

Agreement sees Firmenich funding technical development of key flavor and fragrance ingredient at Amyris.

Study: Imagined Odors Can Enhance Consumer Respose

A recent study in the Journal of Consumer Research explores the concept of olfactory imagery and the conditions under which imagining what a food smells like (referred as “smellizing” it) impacts consumer response.

The two biotech companies expect to have their enzymes in the market by the second quarter of 2021.

Zymvol x Aminoverse Partner on F&F Enzymes

The two biotech companies expect to have their enzymes on the market by the second quarter of 2021.

Fisher Joins Tate & Lyle to Enhance R&D

Tate & Lyle (London) has hired Robert Fisher as head of global research and development, following the retirement of Bob Schanefelt.

Nanovetores offers technologies that, among other things, can boost defenses against blue light exposure.

Givaudan Boosts Sustainable Encapsulation with Nanovetores Stake

"Nanovetores and Givaudan have very complementary innovation capabilities, and we are looking forward to opening up a new world of possibilities for our respective customers’ beauty brands that consumers love.”

Iberchem's first variant of Vernovacaps has been formulated for fabric softeners but will eventually be extended to other range of products such as personal care.

Iberchem Launches Vernovacaps Biodegradable Fragrance Encapsulation Technology

Iberchem's first variant of Vernovacaps has been formulated for fabric softeners but will eventually be extended to other range of products such as personal care.

The call will cover the 2020 Q4 and year-end results.

Sensient to Hold Year-end Conference Call

The call will cover the 2020 Q4 and year-end results.

The company is working to reduce greenhouse gas emissions from all global Kao business sites by 22% by the year 2030. Photo: Kao.

Kao Moves Up Renewable Energy Target Year

The company is working to reduce greenhouse gas emissions from all global Kao business sites by 22% by the year 2030.

Energy Drinks, Exotic Juices, Tea, Beer Mix and Malted Beverages are Hot

Juice-infused energy drinks, premium teas and fermented beverages are becoming increasingly popular with consumers, according to recent trend forecasts from Canadean and Wild Flavors.

MaxineEVO performs well at low pH levels, making it ideal for mozzarella production.

dsm-firmenich launches MaxirenEVO coagulant enzyme for cheese texture, yield, functionality

The enzyme allows cheesemakers to produce cheeses with improved moisture distribution and faster curd knitting.

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