Plant-based proteins may be booming but if sustainable eating is to become mainstream – and companies are to maximise sales – they should avoid vegan or vegetarian labels, says the executive director of the Good Food Institute (GFI).
Kinomi blends exotic flavours like Indian green mango and kombu seaweed with nuts including baru - a nutritious but little-known nut from Brazil. “I season lightly so the hero flavour is always the nut," the company's founder says.
Blaming genes for failing to lose weight may no longer be an excuse – in fact, genetic predisposition for obesity actually could magnify diet-based weight loss efforts, according to new research in The BMJ.
FlavorWiki’s patent-pending digital technology measures taste perception and consumer flavour preferences at scale, promising to fine-tune the new product development (NPD) process at a tenth of the price of traditional sensory panels.
The European Food Safety Authority (EFSA) is requesting additional data from the food industry on the use of sucrose esters derived from fatty acids (E473), a food additive used in baked goods and flavoured drinks.