Gastrograph, the AI service for predictive food & beverage product development, has expanded its repertoire with a texture database offering beneficial insights for food, drink, and gummy developers.
New consumer research from taste and nutrition company Kerry has revealed botanical extracts generate several emotions with consumers including energy, excitement, creativity and fun.
Givaudan’s flavour business, Givaudan Taste & Wellness, is launching a new tool that leverages artificial intelligence for the ‘next generation’ of product development. “Success comes from combining the output of the tools with the sensitivity and...
The seismic events of 2020 have shaped consumer behaviours and expectations. The COVID-19 pandemic has reached every part of our lives – and the flavours we crave are no exception. Here’s our round-up of the flavour trends we can expect to tickle out...
Carob, baklava, fig and rum and raisin are just a few of the potential Mediterranean flavour trends that could enter the sports nutrition market in 2020 and beyond, according to a new report from taste experts Synergy Flavours.
Taste and mouthfeel challenges are the biggest hurdles to overcome when formulating clear protein beverages for the sports nutrition and functional foods markets, according to Arla Foods Ingredients.
An ageing population is a time bomb for the food sector, which must innovate to address the specific needs of this rapidly expanding consumer group. We spoke to Professor Wender Bredie from the University of Copenhagen about the challenges and opportunities.
The healthy components of fibres such as oats and rye can also
enhance their flavour if the correct processing techniques are
used, claims new Finnish research.
