UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
Gastrograph, the AI service for predictive food & beverage product development, has expanded its repertoire with a texture database offering beneficial insights for food, drink, and gummy developers.
The pandemic has fundamentally altered the way people snack, shifting away from on-the-go treats towards at-home eating – and baking! Our vulnerability has been forced into the spotlight, placing greater emphasis on health; the restricted footfall in...
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...
The chocolate maker dedicated to building a slave-free supply chain dips into texture with Milk Chocolate Honey Almond and White Raspberry Popping Candy.
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,...
Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.