Flavours

A growing number of young Brits want to jazz up traditional teatime treats. Pic: The Delicious Dessert Company

The young person’s guide to a cream tea

By Gill Hyslop

The days of British icons like Victoria sponge could be numbered, with research by The Delicious Dessert Company revealing that 86% of Brits under the age of 35 consider many of the country’s legendary tea cakes as ‘boring’.

Edlong embarked on the next leg of its Global Tasting Tour with plant-based cookies. Pic: GettyImages/Paper Boat Creative

Edlong's grand cookie tour

By Gill Hyslop

The US dairy flavour specialist has completed the most recent leg of its Global Tasting Tour (GTT), delivering regionally-distinct plant-based cookies to F&B decisionmakers around the globe.

There’s plenty of truth that ‘we eat first with our eyes', coined by Apicius, a well-known Roman gourmand from the 1st Century. Pic: GettyImages/Renphoto

The psychology of colour in baking

By Gill Hyslop

Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?

Pic: National Honey Board

Beyond sweetness: The functionality of formulating with honey

By Gill Hyslop

The complex nature of honey provides countless benefits to bakeries in the form of functionalities such as binding and natural shelf life extension. But more importantly to today’s consumers, all of this functionality comes from an ingredient made by...

Steady growth for US flavours

Steady growth for US flavours

The ongoing consumer desire for natural ingredients, combined with
a growing interest in more complex and authentic flavours, will
drive market demand for flavours and fragrances in the US to a
value of $4.4 billion (€3.4bn) by 2007.

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