Israeli start-up MAMAY Technologies has developed an AI-powered algorithm capable of determining the ‘objective’ sweetness of a food or beverage product.
In this month’s NutraIngredients’ podcast, Dr Lisa Ryan took time out to discuss some of the issues the food and nutrition industry could consider when formulating food for the elderly population.
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.
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
A multi-million Euro initiative backed by the German government has hailed the ‘good news’ of being close to market for a number of natural flavour masking ingredients for food and nutrition applications.
An unwillingness to eat foods like insects may have more to do with food appropriateness than its actual taste as findings could have implications for consumer acceptance of other protein sources.
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
Coca-Cola European Partners (CCEP) has launched a new citrus flavor for sugar-free Monster Energy Ultra, seeing a 32% rise in sales of low calorie energy drinks and a shift in interest away from traditional energy drink tastes.
Helene Möller, product manager for ingredients at WILD Flavors, tells BeverageDaily.com that energy drinks is the category with the most possibilities for innovation.
Chicago-based Sensient Flavors has unveiled a new toolbox of natural flavor masking ingredients that can tackle bitterness associated with everything from stevia to caffeine by selectively targeting multiple taste receptors.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
Coca-Cola has reformulated Glacéau vitaminwater for the British market by revamping packaging and reformulating its eight-strong range with a stevia-based sweetener that cuts sugar levels by 30% and cuts the calorie count by 30 per bottle.
Manipulating the texture and flavour of foods and drinks – to give them a thicker and creamier taste – could help to increase the feelings of fullness from low calorie foods and drinks, say researchers.
Texture-modified foods for the elderly are likely to become an important area for R&D in the coming years as the population ages – but there are many challenges to producing foods that provide all the nutrition elderly people need that are still palatable...
High content analysis (HCA), a technology previously used in pharmaceuticals, is being utilised by Food for Health Ireland (FHI) to pioneer functional health ingredients from the most potent bioactive compounds from milk.
A new study exposing oral nutrition supplements (ONS) to a ‘boredom test’ has found that unpleasant taste and mouthfeel effects build up with repeat consumption, potentially increasing risk of poor compliance with high-volume prescriptions.
With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.
Food manufacturers are well aware that, in order for a product to succeed, they must understand consumer wants and needs. But according to a new paper from Frost & Sullivan, they need to delve even deeper into the link between flavours and emotions.
Ingredient firm Bergstrom Nutrition has said that its MSM joint
health ingredient has received GRAS status, opening up the market
for its use in food and beverage products.
Mastertaste has developed a new line of natural botanical extracts
using a process that allows for specific aromatic factions to be
isolated, then blended into a custom solution for use in beverage
or dairy products.
The reason why some people dislike vegetables such a broccoli and
sprouts is due to the genetic defence mechanism to potentially
harmful compounds in the plants, a result that deepens our
understanding of taste.
Blue Pacific Flavors has entered into an exclusive partnership with
nano processing firm MicroFluides, a move the company says will
allow it to create new food solutions that combine the science of
taste receptor technology and nano...
Ramifications for food formulation as fundamental research on food
smells finds olfaction is uniquely a "dual" sense, in that the
brain perceives the same smell molecule differently if it arrives
through the nose, rather...
Danisco has taken up the low-carb, low-sugar baton and run with it,
developing a line of flavors aimed at food manufacturers developing
artificially sweetened and reduced sugar beverages and dairy
products.
New research into the mysterious domain of taste by a US
neuroscientist suggests that calcium plays a key role in the
detection of tastes by taste cells in the tongue.
Health food manufacturers look set to gain significant advantages
from ground-breaking new technology by a private US biotech firm.
Three leading ingredients companies have been quick off the mark to
invest in the research.
