Some like it hot - but not everyone likes the same kind of hot. With Sriracha's reign waning, Korean gochujang is tipped to take over but which foods does it pair well with - and do Americans, Danes and Koreans like it equally? Korean researchers...
What will the next flavour trends be, where does inspiration come from and how can you make sure a trend has some sticking power? FoodNavigator met up with Mintel at IFT to find out.
Demand for increased taste, odour and aroma without the heat has driven the development of a savoury jalapeno flavour application that can be used in sauces, dips and beverages.
Japanese scientists have found that red pepper, also known as
cayenne pepper, suppresses fat and energy intake when added to the
diet but they say that this is not a result of the spice's
sensation on the mouth. The multi-use...
As consumers across the globe add fire to their food through the
red hot ingredient chilli pepper, the 'pope of pepper' traces the
pepper family history and looks at why, exactly, it burns so fast.