Food and flavours collide with the film world and a fictional favourite as a University of Warwick professor explores the most famous creations of chocolate idol Willy Wonka ahead of its reimagined release premiering in December 2023.
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...
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,...
Clean label can imply a base level of health for confectionery products, whose high-sugar and high-fat status can make consumption hard to justify, says a new report by Euromonitor.
India's first chocolate subscription service Cocoatrait still has only a small number of subscribers, but is reaching regions previously untouched by premium chocolate and proving chocolate deliveries in the country can overcome melting risks, says...
Packaged Facts predicts major candy makers’ efforts to satisfy clean-snacking consumers will help the US confectionery market rebound after slightly sluggish sales in 2016.
Brooklyn start-up Raaka is carving out space in the crowded chocolate category by skipping the traditional step of roasting the cocoa bean to create “virgin chocolate” that highlights the “true flavors” of the beans, according to a company representative.
Obesity may drive fundamental changes in our perception of sweet tastes by modifying the number of cells that respond to sweet stimuli, according to new research in mice.
Wrigley has filed a patent to use a compound in gum that creates a cooling sensation without unwanted flavors and odors associated with options currently on the market.
Consumers who prefer milk chocolate have a significantly lower threshold for bitter tastes, according to a new study that suggests manufacturers could benefit from testing consumer rejection thresholds as part of their R&D process.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
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.
San Diego-based flavor firm Senomyx has reported increased revenues and narrowed loss in the third quarter – and also announced it has received GRAS status for two new savory flavor enhancers.
A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.
A German research team has identified key aroma and taste compounds of cocoa relying on molecular sensory science and report a way to improve the taste of chocolate, which could manufacturers control and improve the flavour of cocoa products.
A novel sucrose enhancer that could help firms slash sugar in products by up to 50 percent has been moved into the development phase at San-Diego-based flavor innovator Senomyx.
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.
Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.
Flavour development company Senomyx has forged a partnership with confectionery manufacturer Cadbury Adams USA, a Kraft Foods division, to develop and commercialise new flavor modulators for gum and medicated confectionery products.
Americans are looking for more complex and intense flavors and are consuming more spices than ever before, according to McCormick’s annual flavor fusion forecast.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
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.
Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
The mapping of ‘taste dialects’ could help food firms develop products that appeal to the specific preferences of consumers in certain geographical locations, according to a taste psychologist.
GSB Flavor Creators continues to tap into the trend for more adventurous flavor combinations with the launch of three new pairs of ‘shuffled flavors’ for the Christmas holidays.
Flavour firm Symrise has added new development labs and a sensory and consumer research centre to its site in Moscow, as it aims to increase understanding of Russian tastes.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
There is increasing scope for healthy yet indulgent products as
consumers refuse to sacrifice taste for nutrition, according to a
new Datamonitor study.
Volatile extracts from celery can enhance the umami and sweet
properties of chicken soup, and could offer novel flavour enhancers
for food formulations, suggests new research from Japan.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Mastertaste has developed a new line of natural botanical extracts
using a process that allows for specific aromatic factions to be
isolated, then blended into a custom solution for use in beverage
or dairy products.
