Taste and nutrition company Kerry has announced it will increase its footprint in South East Asia by building a second manufacturing facility in Karawang, Indonesia.
Kerry, the taste and nutrition company, has released its annual Taste Charts for 2021, uncovering flavors and ingredients it believes are set to inspire innovation and taste excellence across the food and beverage landscape.
Kerry has launched its new, expanded range of organic-certified extracts and flavorings in compliance with the upcoming European Union regulations for organic flavor labeling.
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
Five trained descriptive panelists from the Center for Sensory Analysis and Consumer Behavior at Kansas State University, Manhattan, KS, participated in a study to further develop an existing lexicon for use in describing the flavor characteristics of...
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
The Center for Taste and Feeding Behavior in Dijon, France, conducted a scientific study using a new sensory evaluation method to identify how exactly eating cheese with wine impacted an individual’s tastes and preferences.
"Until now, Americans have been eating yogurt more because they ought to instead of because they want to," claims Barb Yehling, chief marketing officer at Muller Quaker Dairy (MQD) the joint venture between PepsiCo and Theo Müller Group. In...
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
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.
Consumers are capable of noticing small reductions in salt in dairy foods, and gaining acceptance of reformulated dairy products like cheese may be advanced to advertising the benefits of sodium reduction.
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
High content analysis (HCA), a technology previously used in pharmaceuticals, is being utilised by Food for Health Ireland (FHI) to pioneer functional health ingredients from the most potent bioactive compounds from milk.
Synergy Flavors has commissioned a sensory research program at North Carolina State University to examine how dairy proteins affect taste perception, with the aim of diminishing undesirable flavors.
Swiss over-50s need appealing new dairy products to encourage increased calcium intake and reduce osteoporosis risk, says a new survey that identifies the tastes and preferences of this important consume groups.
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.
A new primer on human taste perception underscores the importance
of this primal sense in life experience and gives an insight into
the link between the taste of certain nutrients and compounds and
our very survival.
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.
Symrise is investing in understanding the flavour and nutrition
needs of consumers in Asia with the 'dramatic' expansion of its
regional Sensory and Consumer Science Center in Singapore.
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.
The reason why some people dislike vegetables such a broccoli and
sprouts is due to the genetic defence mechanism to potentially
harmful compounds in the plants, a result that deepens our
understanding of taste.
A breakdown in the processing method of Unilever's Flora Original
Spread brand in the UK has led the company to recall some of the
product throughout the country.
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.
A UK food research centre has endorsed a new sensory testing
procedure to help paper packaging firms meet EU standards on
packaging components passing into the foods they wrap, writes
Chris Mercer.
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.
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.
