US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
Blue Pacific Flavors has entered into an exclusive partnership with
nano processing firm MicroFluides, a move the company says will
allow it to create new food solutions that combine the science of
taste receptor technology and nano...
A low-calorie sweetener that tastes exactly like sugar and could
help control diseases like diabetes and obesity could be just round
the corner, according to a new study.
Food makers will benefit from new findings that deepen our
understanding of how the human brain distinguishes between
different types of taste, writes Lindsey Partos.
Biodar's new line of microencapsulated vitamins and minerals for
kids' chewable applications could help improve diets and even save
food makers money, writes Anthony Fletcher.
Ingredients firm Frutarom is targeting the growing US functional
ice cream market with a range of ingredients such as aloe vera to
"support inner beauty" and "relieve stress," writes
Anthony Fletcher.
Condemned for contributing to the worsening health problems in the
population, food makers are under orders to slash salt levels in
their processed food formulations but replacing this cheap flavour
enhancer is a challenge for food...
Scientists have unveiled the first artificial throat for the food
industry that could lead to reduced development costs and faster
flavour development for food makers, writes Lindsey Partos.
Foods of the future may well be anchored in individual taste
profiles as fundamental research by scientists at the Swiss food
giant Nestlé details the diversity of bitter taste receptors in
monkeys, chimpanzees and humans, writes...
Massive savings for food manufacturers and new formulations for
health foods could be just around the corner as ground-breaking
research into how to trick the taste buds receives a cash injection
from three leading ingredients companies.
Research carried out by the US-based Howard Hughes Medical
Institute has moved closer to understanding why some people cannot
resist the impulse brought on by sweets.
The acuity of senses like taste and smell, essential for our
enjoyment of food and drink, decreases with age. Such changes in
sensory capacities will clearly have an impact on the choice the
older consumer makes with regards to their...
