People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.
Nestlé is ceasing involvement in the Evolved Nutrition Label (ENL) while the four remaining companies, Unilever, Mondelez, PepsiCo and Coca-Cola, have put trials for food "on hold".
The Court of Justice of the European Union (CJEU) has decided taste cannot be protected by copyright law because it is ‘too subjective’ to stand up legally.
Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.
PepsiCo's head of European agriculture explains what the company is doing to make its directly sourced crops more resilient to climate change. "We're taking on the latest and greatest agricultural practices to figure out better ways to...
Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.
Large corporations are increasingly using open innovation as a way to tap into the entrepreneurial energy of start-ups. Seeking out investment targets, these “pirate mavericks” often have to challenge corporate culture in their search for collaboration.
Waitrose has unveiled its 2018-18 food and drink report, pinpoint some of the hottest ingredients hitting the shelves and shining a light on the emerging ‘mindful consumer’.
Clear Labs thinks it has a big role to play in the future of food safety. The company has just completed a $21m finding round and is gearing up for growth.
With just five months to go until Brexit – and little clarity on the UK’s future trading relationship with the EU – British food makers are worried. Here are some insights into what is keeping them up at night.
The Oreo maker will launch an innovation hub ‘SnackFutures’ next month that will invest in snack startups through partnering with early-stage entrepreneurs.
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.
