Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all?
The California Walnut Board and Commission is elevating the message of the walnuts, noting the humble nut will ramp up not only the nutritional value but also the market positioning of bakery and snack products.
Israeli vegan food producers, private chefs and volunteers have united to fuel frontline soldiers and evacuees with nutritious free from meals; the IBIS Rice Conservation Co has enlisted wildlife TV presenter Chris Packham as brand ambassador; 84.51°...
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
Using the genomics concepts, a combination of instrumental-analytical techniques and sensory analyses, scientists have decoded the secrets of sourdough - which they believe can be used as ‘a kind of blueprint’ for the replication of sourdough breads in...
From pickled strawberries to black tahini and the complex heat of ethic spices, the subscription-based healthy snack producer contends that staying on top of flavour trends will be key in grabbing a piece of the $100bn action.
T. Hasegawa USA is ramping up its mission to ‘make life taste better’ through next gen tech innovations that not only perfectly replicate the flavours of nature, but pinpoint specific nuances, which could be a game-changer in getting your baked treat...
With more than a third of snackers citing ‘the excitement of flavour’ as the reason to indulge, the flavour experts at T. Hasegawa - one of the world’s top 10 flavour houses - get to grips with what both the better-for-you (BFY) and indulgent-minded consumer...
Research shows that consumer demand for protein is at an all-time high, with 29% of Americans stating that protein has become more important over the past year.
PepsiCo Frito-Lay’s US Snack Index reveals the crunch factor is the most demanded component of the perfect snack this holiday season, while Gen Z and Millennials are gearing up to get experimenting in the kitchen with Lay’s.
Increasingly challenging consumer demands for products that can satisfy both taste and convenience needs are accelerating format and flavour innovation within the ready-to-cook (RTC) foods sector, according to Tyson’s APAC VP.
Priority is given to products that offer genuine sensory appeal – providing new and experimental flavours, as well as those associated with comfort, familiarity and simplicity.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Flavour localisation is a crucial strategy for healthy snacking brands to win over Asian consumers’ ‘sophisticated tastebuds’, according to Vietnam’s Lecka, which is rapidly expanding across the region.
Griffith Foods is celebrating 100-plus years as a product development and service partner for some of Europe’s biggest food brands, building a reputation on its ability to optimise taste, texture and nutrition to specific ontrend requirements.
The latest US Trend Index from Frito-Lay found that 90% of respondents who snack daily not only care – but care deeply – about what the producers are up to.
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
Blueberry appears to be booming as an on-trend ingredient across Asia, with the number of new product launches soaring in everything from sauces to pizza.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
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.
