Natural vs organic flavours in food production: Differences, terminology, and regulations

Posted on: September 2, 2024
Reading time: 5-6 minutes

Flavour formulations that meet consumer demands for clean labels and health, while ensuring the authenticity and quality of ingredients, is a priority for food industry professionals. In this blog, we clarify the distinctions between natural flavours, extracts, and organic options, unravel naming conventions like WONF and FTNF, and guide you through the regulatory landscape affecting flavour choices in your end product. Savour these insights, one flavour at a time, and make well-informed decisions for your product development.

Corporate sustainability reporting directing for food companies

Posted on: June 19, 2024
Reading time: 8-10 minutes

The Corporate Sustainability Reporting Directive (CSRD) is a new European Union directive which requires large and listed companies to report on the financial risks they face for social and environmental matters as well as how they impact people and the planet. In this blog, we will offer an overview of the CSRD and its requirements, focusing on two key aspects: the double materiality assessment and the European Sustainability Reporting Standards (ESRS), and including some key highlights for F&B businesses.

Sugar reduction: Innovative ingredients for food producers

Posted on: May 22, 2024
Reading time: 6-8 minutes

This blog is the fourth of the “1-2-Taste healthy food making” series which addresses personalised nutrition, clean label food and much more.
In this fourth article, we explore sugar reduction strategies providing guidance on different sugar substitutes.

Practical sodium reduction strategies for food industry professionals

Posted on: May 21, 2024
Reading time: 6-8 minutes

This blog is the third of the “1-2-Taste healthy food making” series which addresses personalised nutrition, clean label food and much more.
In this third article, we explore how you can reduce sodium effectively in food applications without sacrificing quality.

Green horizons: Exploring the plant-based movement in food science

Posted on: April 4, 2024
Reading time: 9-11 minutes

This blog is the first of the “1-2-Taste sustainability” series which addresses plant-based products’ challenges, waste reduction, and much more.
In this first article, we dive into the rising plant-based movement and share some ingredients inspirations for the R&D teams that want to create tasty vegan food products that consumers can trust.

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1-2-Taste blogs

Natural vs organic flavours in food production: Differences, terminology, and regulations

Corporate sustainability reporting directing for food companies

Sugar reduction: Innovative ingredients for food producers

Practical sodium reduction strategies for food industry professionals

Green horizons: Exploring the plant-based movement in food science

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