Basic flavour preferences are known to start developing even before birth – but revulsion may be less changeable than liking in infants, according to new research.
Consumer demand for hotter, spicier, foods has continued to increase on both sides of the Atlantic, says natural extracts specialist Kalsec, which has tied up with Mintel to develop ‘heat indexes’ measuring usage of peppers in retail and foodservice.
The perception of flavours relies on a complex mixture of signals from all of our senses, but receptors on our tongue can only recognise five 'tastes' ... right?
While any flavor house with sufficient resources can monitor what’s happening in stores, restaurants and bars to get a sense of emerging trends, this only tells you what’s happening now, not what the future might taste like, says Firmenich senior marketing manager Linda Lakind.
Europeans tend to be quite conservative when it comes to flavour, but there are ways to create innovative tastes even around well-established popular flavours, says Euromonitor ingredients analyst Lauren Bandy.
Our understanding of how we taste is evolving, and with it, the opportunities to create foods that are tastier – and healthier.
Sugar, salt and fat reduction have topped the research agenda for most large food companies for years – but when it comes to replicating the flavour of these crucial ingredients, it’s still early days.
Flavour and fragrance firm Omega Ingredients has partnered with US-headquartered The Lebermuth Company to provide mint oils throughout Europe.
Residues of spices on pottery from the 7th millennium BC show that prehistoric hunter-gatherers cooked food using spices to add flavour, say experts.
Genetically influenced responses to sweeteners may mean that food and beverage companies require a range of artificial sweeteners to accommodate different consumer tastes.
Mondelez has filed a patent for a quicker way to release flavors and actives in chewing gum using a 3-D object made of polymers.
FoodNavigator’s new app for Android and iPhone is now available (and free) to download, allowing you to keep up with the latest food and beverage industry developments, even when you’re not connected to the internet.
The global market for savoury flavours and seasonings has grown by of almost €1.5 billion in the last five years - eating in to the market share of sweet flavours significantly, according to new market data from RTS Resource.
The FDA’s decision to give the thumbs up to spirulina as a source of blue color in candy and gum finally gives US firms a natural alternative to artificial FD&C Blue #1 ('brilliant blue') and opens up new opportunities in natural greens, say color suppliers.
I think everybody agrees that in vitro production of meat could have big potential in solving world hunger. But the technology will not be to everybody's tastes ... and until the technical challenges of flavour are addressed I imagine it will be to nobody's tastes!
Pregnant women regularly consume foods and drinks that contain toxins believed to pose a potential risk to developing babies, say researchers.
Flavour and fragrance firm Symrise AG has reported a 7.2% increase in revenue during the first half of 2013, and a 12% increase in net profit to €93.4m.
Salt reduction campaign group Consensus Action on Salt and Health (CASH) has been slammed by ham producers for potentially putting people’s lives at risk by calling for immediate further reductions in the salt content of ham and other cured meat products on supermarket shelves.
Chr. Hansen has finalised its acquisition of the final 50% of shares in its Turkish subsidiary, Peyma Chr-Hansen A.S.
The European Food Safety Authority (EFSA) has concluded that aspartame-derived sweetener advantame is safe for human consumption.