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...
Research into multisensory eating experiences shows how closely entwined the senses are. But if food companies use sight, sound, texture and smell to make their products 'taste' better, are they manipulating consumers?
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.
The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group...
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.
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.
Scientists from the University of Nottingham have reported that
adding an ingredient that induces the sensation of cooling could
boost the perception of fruit flavours, fundamental research that
could have implications for product...