The all-day breakfast surged in popularity during the pandemic as consumers sought out comfort. Now, with 95% maintaining this trend, why should product developers limit these flavours to the morning-only occasion?
Food provides a gateway to new experiences, including flavours, textures and colours that excite the senses and evoke emotional responses. As more consumers turn to food as a source of comfort and enjoyment, nostalgic and indulgent options are in high...
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’.
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?
McCormick is hoping to apply the trends it has discovered from global and foodservice markets into innovating new flavour products for retail in Australia, on the back of its new local HQ being launched next year.
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...
Organic certified flavour and colour specialist Flavorchem has inaugurated its SRS Center for Taste Innovation in Illinois, designed to create a boutique customer experience to encourage innovation, collaboration and experimentation.
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
Sensient Flavors has published its latest ‘Trends to Taste’ flavour collection depicting current factors affecting consumers’ mindset and behaviour to provide inspiration for on trend bakery and snack launches.
IOFI and IFRA, the industry bodies for the flavour and fragrance sector, have launched a new Sustainability Charter. The sectorial approach ‘establishes a framework, sets a bar and raises everybody’, representatives from the two organisations tell us.
Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.
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.
Danisco has cut a deal to sell its flavours division to Firmenich
that will let it focus resources on its bioingredients, texturants
and sweeteners competencies - while still keeping some interest in
flavours through a partnership...
Number one flavours and fragrance firm Givaudan ambles along in the
first quarter with higher sales in flavours offsetting a drop in
the fragrance division, suggesting that strategies to boost profit
announced back in January this...
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.