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.
