Vanilla is associated with children, roasted nuts with seniors and floral notes with adults, and the findings will provide "a deeper understanding" for tailoring new product development (NPD) to age groups, according to a recent study.
Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.
By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.
Products that claim to be low-fat, reduced sodium or cholesterol-free do not accurately represent the food’s nutritional quality, giving consumers a false sense about its health benefits, according to a US study.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
Snacking is about to get personal with food manufacturers using technologies such as visual and 3D printing to scale up bespoke eating experiences, according to Gil Horsky, global innovation leader at Mondelēz International.
Trident maker Mondelēz has broken ground for its gum R&D center in Jurong, Singapore, as part of a $65m investment in developing a global network of research and development facilities. But why did it opt for a country where importing and chewing...
AXIM Biotechnologies (AXIM Biotech) cannabinoid research and development says it has received positive pharmacokinetic (PK) data results on its CanChew Plus CBD Gum.
Wacker to debut 3D printing process at ProSweets 2017
Cutting GMOs in confectionery is relatively simple, but finding replacements for ingredients that aren’t well understood by consumers is the real challenge, says Hershey’s chief chocolatier.
Barry Callebaut has partnered with byFlow 3D printing technology to develop a 3D chocolate printer to produce what it claims is ‘the chocolate experience of tomorrow'.
Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings could help to stop weight gain after dieting.
