Sense

Dispatches from FIE 2015

Eat with your eyes: Making sense of multi-sensory food

By Niamh Michail

Food should taste and smell good but what else should and can it do when ‘visually stimulated’ consumers like millennials engage in eating occasions? Touch, sight and sound are increasingly in the mix and driving multi-sensory NPD as FoodNavigator discovered...

New food products and packaging will be designed to trigger multi-sensory experiences based on sound and vision, according to a Food Vision speaker

Food Vision

Foods to unlock multi-sensory experiences coming soon

By Rick Pendrous

Global food and drink firms will launch new products designed to release the untapped potential of multi-sensory experiences based on sound and vision, a leading cognitive neuroscientist has revealed.

Food texture: Can we balance a dynamic process

Food texture: Can we balance a dynamic process?

By Nathan Gray

Texture is a vital part of judging whether we like a food, yet eating is a dynamic process that means texture is always changing. In this special edition, we ask how manufacturers can achieve balance in such a dynamic setting.

Flavours taste milder in noisy settings, says Unilever

Flavours taste milder in noisy settings, says Unilever

By Jess Halliday

A side portion of jazz with your lasagne? Food manufacturers often make ‘serving suggestions’ on product packaging or wine pairing ideas, but in the future they may suggest what music to listen to while you eat too, new research suggests.

Sour taste all in the genes?

Sour taste all in the genes?

By Stephen Daniells

Genetics may play a large role in determining individual
differences in sour taste perception, says a new study from the US
that may lead to identification of the still-elusive taste receptor
that detects sourness in foods and beverages.

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