Flavours and colours

The Nutrition Centre was developed by Tate & Lyle’s global nutrition team. Pic: Tate & Lyle

Tate & Lyle introduces new online nutrition tool

By Jim Cornall

Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has launched the Tate & Lyle Nutrition Centre, a new digital hub providing access to science on ingredients that can help address public health challenges.

Givaudan Taste & Wellness develops AI to streamline recipe innovation / Pic: GettyImages-Karendaev

Givaudan leverages AI for ‘next generation’ product development

By Katy Askew

Givaudan’s flavour business, Givaudan Taste & Wellness, is launching a new tool that leverages artificial intelligence for the ‘next generation’ of product development. “Success comes from combining the output of the tools with the sensitivity and...

Dr Morgaine Gaye predicts mochi will infiltrate doughnut, pancake, and ice cream categories in 2021. GettyImages/vasiliybudarin

Which sweet trends are predicted to stick in 2021?

By Flora Southey

This year, consumers will embrace oat-based desserts, grow their fondness for Japanese cuisine – including mochi-flavoured doughnuts – and explore combinations of sweet, sour, salty, umami and pickled flavours, according to food futurologist Dr Morgaine...

What trends will shape flavour development in 2021? / Pic: GettyImages-oleksajewicz

What trends will shape flavour innovation in 2021?

By Katy Askew

The seismic events of 2020 have shaped consumer behaviours and expectations. The COVID-19 pandemic has reached every part of our lives – and the flavours we crave are no exception. Here’s our round-up of the flavour trends we can expect to tickle out...

Pic:getty/tbralnina

Trendspotting in beverage flavors

By Rachel Arthur

What will be the top tastes of 2021? Classics like citrus will evolve with more exotic variants; botanicals and florals will offer a premium flourish; and our taste for adventure will bring flavors from the Mediterranean and Asia to the forefront. We...

Fat is shedding its unhealthy image, according to a report from New Nutrition Business / Pic: GettyImages-jenifoto

Fats in fashion: ‘Fat is the product developers’ friend’

By Katy Askew

For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.

GettyImages-Micha Wolf

Nestlé’s net zero roadmap: ‘We have no time to lose’

By Katy Askew

Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.

Getty/ipopba

AI tech offers food brands a finger on the pulse of trends

By Oliver Morrison

An Israeli start-up has launched its AI-powered food intelligence platform in the UK. The company – called Tastewise – says it can offer real-time industry insights on how consumers order, cook, and eat, to help brands with product innovation.