Cargill starts flavour production in China
Cargill has opened a new flavour facility in China, which is expected to enable it to better address regional demand and taste in Asia in a timely fashion.
Archives for March 25, 2010
Trigeminal sensations: An emerging area for innovation
Hot, cold, spicy, tingling and electric sensations could be used to enhance consumers’ enjoyment of foods and drinks, according to Michael Nestrud, a sensory science PhD candidate at Cornell.