While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
Israeli researchers found that while taste remains king, oversweetness is the most commented consumer concern, providing potential opportunities for the bakery and snacks sectors to overcome the tension between taste and health, and lower the sweetness...
Ingredion explores how producers can deliver on taste, texture and nutrition while proactively providing front-of-pack labels like the EU’s Nutri-Score, and within parameters of the UK’s soon-to-be implemented HFSS (high in fat, sugar and salt) initiative.
The global flavour and ingredient supplier has extended its sensory capabilities to help brands create standout products that deliver on taste – still a top purchase driver for consumers.
Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.
COVID-10 has changed the way the world works and in particular, brought forth a seismic change in consumer habits and preferences. This, says Puratos, has implications for all players in the bakery, patisserie and chocolate sectors.
Kerry is preparing to ramp-up promotion of its plant-based innovation service to brands in APAC and the Middle East, while also doubling down on emerging taste trends and better-for-you product innovation.
Consumers are demanding more than just indulgence – they want a treat that’s healthy but still tasty; sustainable yet comes with an extended shelf life; is portable and size proportioned; is Instagrammable; and comes with a story or purpose.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
As the popularity of snacking continues, consumers are balancing their desires for health and indulgence. Marcia Mogelonsky, director of Insight, Food and Drink, Mintel, shares with BakeryandSnacks her annual review of the salty snack industry.
With healthy snacking now a mainstream trend, nutrition bars are expected to grow in popularity, particularly as manufacturers find new ways to incorporate protein without compromising on taste, texture and nutrition, says Paul O’Mahony, product strategic...
Mike Hughes, head of Research and Insight at FMCG Gurus, emphasizes the importance of not overestimating the influence of high protein claims in the cakes & pastries sector.
Gluten-free crackers brand, Crunchmaster, has launched a protein cracker range, noting that adding a 'massive amount of protein' may not be the best way to target protein snack eaters.
Asian flavors will grow in the snack market, but many US consumers are not ready for them yet, corporate executive chef at Asenzya, Dax Schaeffer, told BakeryandSnacks at IFT held in Las Vegas last month.
Ingredients provider Doehler has extended its multisensory expertise into bakery, a relatively new area for a company known for its innovations for the beverage industry.
Nestlé has renewed its collaboration with US-based life sciences firm Chromocell to cut salt levels in its global portfolio, after investing nearly €12 million in 2012.
Sensory profiling and product testing can be complicated, but Norwegian researchers have developed methods that are simpler, faster and cheaper, allowing smaller companies to carry out their own new product development, they say.
General Mills tells BakeryAndSnacks.com that its new Pillsbury Minis were ‘the big buzz’ at AWMA 2015 last week, with its distribution partners excited to see new innovation in the packaged bakery category.
Manufacturers need to consider texture, sound and visuals when developing reduced-fat products because consumer expectations stretch far beyond taste, says Datamonitor Consumer.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
European consumers have got a taste for exotic flavors and a desire for healthier snack alternatives which means spiced nuts and seeds have enormous potential, an analyst says.
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest researchers.
Looking at images of calorie-rich foods could affect how the brain processes tastes, leading to greater appreciation for even neutral tasting foods, suggest researchers from Nestle.
JBT Food Tech has launched a dry-fry system for coated products that it claims can reduce oil-pick up by up to 50% compared to standard coating machines while maintaining flavour and appearance.
Establishing a common language to describe textural nuances is vital to product development, according to vice president of research and development at TIC Gums, Matthew Patrick.
Masking the flavor of salt offers big opportunities for products, such as sports beverages, where salt is a winning ingredient and can boost perception of sweetness, claims flavor technology company Comax Flavors.
With food manufacturers and retailers striving to strip down food ingredient labels to a bare minimum, FoodNavigator.com takes a look at how ingredient firms have stepped up their game to help meet the growing demand for clean label products.
Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
Compounds that activate calcium receptors on the tongue may enhance the flavour of low-sugar or low-salt foods, thereby reducing the need for extra flavourings, says a new study from Ajinomoto.
Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.
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.
