Flavours and KALLE GmbH | Date: 2015-05-01
Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.
News Article | February 17, 2017
Research and Markets has announced the addition of the "A Global Overview of the Flavours and Fragrances Market - 10th Edition - The Americas" report to their offering. This latest market report brings together the most up-to-date information available on the Americas Flavours and Fragrances Industry, building on previous editions of the study with expanded product categories. All the data in this report plus additional historical trends and forecasts are available in a unique online database. Aspects of the market covered in this study: - Consumption of flavours and fragrances by end-use application in each global region and country by value (US$), 2015-2020 - Principal trends and factors affecting the market - Profiles of key suppliers - Overview of supply structure and global market shares The report covers the following end-use sectors: A further breakdown is provided for each end-use category, by country, in 2015 for both flavours and fragrances. - Bakery - Baked Goods, Cereals, Others - Beverages - Alcoholic, Dry, Non-Alcoholic - Confectionery - Chewing Gum, Chocolate, Sugar Confectionery - Dairy - Cheese/Cream Cheese, Ice Cream, Milk/Dairy Drinks, Others, Yoghurt - Meat/Fish - Canned/Preserved, Chilled Processed, Frozen - Oral/Pharma - Oral Care, Pharma - Others - Animal Feed, Infant, Pet Food, Tobacco - Savoury - Fats/Oils, Noodles, Ready Meals, Sauces/Dressings/Condiments, Soups - Snacks - Crisps, Other Snacks For more information about this report visit http://www.researchandmarkets.com/research/vjp8sb/a_global_overview Research and Markets is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends.
News Article | February 17, 2017
DUBLIN, Feb 17, 2017 /PRNewswire/ -- Research and Markets has announced the addition of the "A Global Overview of the Flavours and Fragrances Market - 10th Edition - The Americas" report to their offering. This latest market report brings together the most up-to-date information...
Flavours | Date: 2013-07-02
The invention relates to a curcuminoid composition with enhanced bioavailability derived from fresh turmeric rhizomes and a process for its preparation.
Flavours | Date: 2015-09-17
The present invention provides a nutraceutical composition, a process for the preparation of the nutraceutical composition useful for amelioration of peri- and post-menopausal symptoms in women. The nutraceutical composition is stable, directly compressible, water soluble, free flowing form having particle size not more than 2.0 m comprising extract of Trigonella foenum-graecum, at least one bioavailable form of magnesium and vitamin E. The present invention also provides a method of treating ameliorating, treating and/or preventing peri- and post-menopausal discomforts in a subject suffering from peri- or post-menopausal symptoms comprising administering to the subject a therapeutically effective amount of the nutraceutical composition.
Flavours | Date: 2012-07-31
The present invention relates to a process for selective extraction of bioactive and bioavailable cinnamon polyphenols and procyanidin oligomers of the type A and type B, of more than 90% purity as gallic acid equivalent which comprises the steps of removing the organic solvent from the extract to produce the free flowing oleoresin and drying of the residue under optimized conditions to produce a polyphenol and procyanidin Type A & B polymer rich solid which on subsequent extraction with water or with mixture of water and acetone or water and lower alcohol and further evaporation to a solid content of not more than 6% and subsequent chromatographic separation to obtain fractions containing procyanidin type A and B polymers free of coumarins and cinnamaldehyde. The present invention also relates to stable composition comprising cinnamon polyphenol rich powder for delivering maximum bioactivity upon oral administration.
Flavours | Date: 2015-06-10
The present invention relates to a method for the preparation of the instant water soluble, stable, phytonutrient rich spice/herb extracts exhibiting significant antioxidant and other bioactivities, in a ready to use form and a composition for beverage and food applications to deliver physiologically relevant amounts of phytonutrients per serving without taste or aroma issue and in organic quality. The composition derived in the present invention include the bioactive phytonutrient molecules along with its natural counter parts comprising mainly proteins, carbohydrates and dietary fibre of the spice and/or herb.
Flavours | Date: 2014-08-05
A process for the complete fractionation of cocoa beans with zero waste into various value-added ingredients, a composition comprising cocoa polyphones/procyanidins and soluble dietary fiber, and a water dispersible and sustained release formulation of cocoa polyphones with cocoa soluble dietary fiber capable of forming a colloidal dispersion of bioactive cocoa polyphones in gastric fluid.
Flavours | Date: 2012-01-27
The present invention relates to a formulation containing curcuminoids exhibiting enhanced in vivo bioavailability and resultant improved efficacy, said formulation comprising curcuminoids and a gel forming, non digestive and soluble dietary polysaccharide fiber galactomannan and proteins derived from fenugreek [Trigonella Foenum graecum]. The invention also relates to a process for producing the said formulation and extracting non-digestible soluble dietary polysaccharide fiber galacomannans containing proteins from fenugreek seeds.
News Article | February 20, 2017
Research and Markets has announced the addition of the "A Global Overview of the Flavours and Fragrances Market - 10th Edition - EMEA" report to their offering. This report examines the European, Middle Eastern and African market for flavours and fragrances and their different uses in industry. The sections within this report cover the following market sectors: Aspects of the market covered in this study: - Consumption of flavours and fragrances by end-use application in each global region and country by value (US$), 2015-2020 The report covers the following end-use sectors: A further breakdown is provided for each end-use category, by country, in 2015 for both flavours and fragrances. For more information about this report visit