Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
Frito-Lay’s limited edition Pepsi-flavored Cheetos in Japan aren’t anything ground-breaking, but the new taste profile could be used as a platform to reduce salt levels, an innovation expert says.
Market Expansion Services group DKSH has opened a new innovation centre for confectionery and bakery ingredients in Taiwan to cater to the unique flavour preferences in the country.
Flavour giant Givaudan is working with scientists at the Massachusetts Institute of Technology (MIT) to come up with a ‘flavour algorithm’ that could one day replace human taste testers.
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
Pactiv Corp has announced the final phase of a multi-million dollar equipment upgrade to it polystyrene tray line to meet increased demand from US food processors.