Perceptions of texture are shaped by variations in saliva enzyme: Study
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
Archives for October 13, 2010
Lack of innovation holding back US breakfast cereal growth, analyst
Sluggish demand for breakfast cereals in the US market has been noted by a UBS Securities research report, citing fewer new product innovations as a contributing factor.
Regulatory clarity for nutricosmetics proves elusive
Somewhere, in some time, there exists a land of beauty and promise for nutricosmetics products, where beauty supplements, foods and drinks can frolic, happy in the knowledge of their justifiable claims.The problem is that getting to this promised land...