Frutarom Industries Ltd. is one of the ten largest flavor and fragrance companies in the world, in 2011 it had sales of over $518 million. The company’s shares are traded on the London Stock Exchange and the Tel Aviv Stock Exchange, where it is a constitute of the TA-100 Index of leading shares. Wikipedia.
Caven-Quantrill D.J.,Frutarom |
Caven-Quantrill D.J.,Anglia Ruskin University |
Buglass A.J.,Korea Advanced Institute of Science and Technology
Journal of Chromatography A | Year: 2011
A stir bar sorptive extraction (SBSE) method coupled with gas chromatography-mass spectrometry was optimised for the analysis of volatile components of a model wine, based on a previously optimised method used for analysis of the same components in model grape juice. The presence of ethanol in the model wine sample matrix resulted in decreased sensitivity of the method toward most of the volatile constituents. Mean percent relative recoveries and reproducibilities (%CV) were 22.8% and 7.1%, respectively, compared with 28.4% and 8.5% for model grape juice. The mean limit of detection (LoD) ratio (juice:wine) was 0.25. Similar sensitivities for the two sample matrices using this method were achieved by changing the split ratio from 20:1 (grape juice) to 5:1 (wine), giving a mean limit of detection ratio (juice:wine) of 1.0, thus allowing direct comparison of chromatograms of volatile components in the two matrices. This enabled direct comparisons of grape juices and the wines derived from them by alcoholic yeast fermentation. The influence of ethanol concentration in the range 9-15% on method sensitivity is discussed, using an overlay of the total ion chromatograms. The use of a gas saver device for the 5:1 split ratio analysis of desorbed model wine aroma compounds is discussed in terms of preventing extraneous reaction of sorbent and stationary phases with air during analysis. © 2011 Elsevier B.V. Source
Frutarom | Date: 2012-03-15
The invention is directed to the use of a specific group of polysaccharides for reducing the symptoms of heartburn and gastroesophageal reflux isease. In addition, a pharmaceutical preparation is provided comprising a specific group of polysaccharides having a high hydration rate, a high viscosity, and a high stability at low pH. Such a preparation is particularly effective in reducing the symptoms of heartburn and/or gastro-oesophageal reflux disease, particularly when consumed in dry form.
Agency: Cordis | Branch: FP7 | Program: BSG-SME | Phase: SME-2012-1 | Award Amount: 1.51M | Year: 2012
The main objective of the TASTE project is to develop flavour ingredients from edible seaweeds (Ascophyllum nodosum, Saccharina latissima, and Fucus vesiculosus) with the potential to replace sodium in food products. This can be done through two options, namely flavour enhancing properties or mineral content. Health authorities worldwide have recommended reducing salt in processed foods in order to reduce the risk of high blood pressure. Salt, i.e. sodium chloride, is a recognised flavour potentiator. Thus, the reduction of salt in food leads to reduced flavour besides a lack of salty taste. Seaweeds have a naturally salty taste being abundant in minerals like potassium, magnesium besides sodium. This salty taste improves the flavour profile of foodstuffs. In addition, some seaweeds contain a range of potential flavour components that can naturally enhance the flavour of the food. Mild processing can release potential flavour components like proteins, amino acids and reducing sugars. In particular, the proteinaceous compounds that are present in the seaweeds may be responsible for enhancing flavour characteristics (e.g. umami, meaty and roasted) in addition to providing textural mouth feel. The aim of the project is therefore to produce flavour-active building blocks from seaweeds by applying suitable processing and to develop flavour ingredients with these for application in different salt-reduced foods. By doing so, this project offers innovative processing solutions, new healthy flavour ingredients and novel approaches to meeting salt reduction targets to a group of SMEs in the food sector. This consortium is well positioned to implement the project according to its objective. Successful development of different flavour ingredients, with the properties to replace sodium in food products, will have a great impact on strengthening the current market status of the SME partners, resulting in growth in income and employment.
Frutarom | Date: 2011-07-05
Soybean seedlings and therefrom extractable compositions are described. Such compositions comprise prenylated isoflavones and at least one isoflavonoid, said isoflavonoid being selected from one of the chemical classes of isoflavones, coumestans and pterocarpans. Such compositions usually comprise at least 5% prenylated isoflavones, in particular prenylated isoflavones selected from prenylated daidzein, prenylated hydroxydaidzein, prenylated glycitein, prenylated hydroxygenistein, and prenylated genistein. Such compositions also comprise pterocarpans, preferably in amounts of at least 20%, and with a novel ratio of glyceollin I to glyceollin II to glyceollin III to glyceollin IV. Also described is a production method comprising the step of fermenting the soybeans under stress, in particular in the presence of cultures of fungi, preferably in the presence of
Agency: Cordis | Branch: FP7 | Program: CP-FP | Phase: KBBE-2008-2-3-02 | Award Amount: 4.13M | Year: 2009
Up to today there are many foodstuffs (including beverages and wine) where sulphites are used as antioxidant and preservative agents. Examples for this foodstuff are dried fruits, some kinds of fruit juices, seafood and convenience food (especially containing potatoes). But these sulphites containing agents are in suspicion to cause some damage to the health and they were blamed for some allergy. Aim of the project is not to find a universal replacer for sulphites containing agents for all foodstuffs, but to develop tailor made solutions to the following foodstuffs - dried fruits - wine and beverages - convenience food (especially containing potatoes) - package and processing. For each line of products special expert groups will be established. These expert groups chose 3 to 5 products for detailed research. While these groups are working on additives the group package and processing will focus on solutions within the process. This could be the environment were the process takes places but also solutions within the package are possible. The process of research is closely linked with a legislation- and sensory evaluation part. This should guarantee clean products referring to the marketability and their sensory properties.