The flavor sectors was in the spotlight this week, as Givaudan launched a new citrus flavor collection and Sensient opened a new R&D facility in Singapore. This came in a week in which Symrise reported a 7 percent increase in net income, fueled by growth across its flavor and nutrition divisions. However, Senomyx reported a $2.9 million loss in its fourth quarter, after it was hit by a slowdown in development revenues.

“Open innovation” remains a buzzword. This week Naturex launched a new program aimed at advancing technological breakthroughs and signed a processing agreement with Mazza Innovation on a phytochemical extraction technology. General Mills has been a key proponent of an open innovation strategy and this week moved to invest in US cottage cheese market Good Culture.

When it comes to innovation in food, alternative proteins are a key playing field. This week, a highly innovative pasta with insect flour was launched, as 23 food companies came together to form a trade body to represent the growing plant-based foods sector.

In ingredient news, Mühlenchemie developed two new enzyme systems to improve baking performance and Palsgaard promoted the case for a broad range of sustainable emulsifiers, based on segregated certified palm oil. Sustainability is particularly on the radar in the cocoa sector. Cargill published their second report on their Cocoa Promise, highlighting how it had helped better the lives of 90,000 cocoa farmers and Barry Callebaut noted aims to improve cocoa farming at a community level.