Front-of-pack nutritional information is largely ignored by children but combine a nutrient claim and a cartoon character and it can “significantly affect” the product choices they make, according to new research.
Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
Foods may taste better when they carry eco-friendly labels – at least for consumers who are concerned about sustainability, according to a study published in PLoS ONE.
Long-term exposure to unpalatable flavours can increase the later acceptance of foods containing such ingredients by modifiying neurones that are involved in taste perception, according to new research carried out in fruit flies.
Children from different cultures prefer different levels of fat and sweetness in foods and drinks, suggests new research that calls into question the idea that all children are predisposed to fatty and sugary tastes.
Consumers who prefer milk chocolate have a significantly lower threshold for bitter tastes, according to a new study that suggests manufacturers could benefit from testing consumer rejection thresholds as part of their R&D process.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
Flavour giant Givaudan is working with scientists at the Massachusetts Institute of Technology (MIT) to come up with a ‘flavour algorithm’ that could one day replace human taste testers.
Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
Some consumers perceive healthy food ingredients such as garlic more negatively than traditional poorly perceived additives such as GM, according to a top UK food research organisation.
Robertet has developed a broad new range of flavours to appeal to the taste preferences of Chinese consumers to help manufacturers develop products to suit regional taste preferences.
People with a 'sweet tooth', a strong preference for sweet tastes,
associate the taste with mood improvements and have impaired
control of eating more sweets, says research from the US.
The preference of fat or sweet foods amongst obese adults is equal,
and more related to personality type and eating behaviour than
gender, suggests new research from Sweden.
