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.
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...
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.
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.
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.
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?
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.