The scale of innovation in the beverage industry, coupled with consumers’ constant appetite for something new, is boosting the evolution of flavours, according to Treatt.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
Technology and digital media influence the taste, appearance and experience of food more than ever before, says Mandy Saven, head of food, beverage and hospitality at innovation and trends consultancy Stylus.
General Mills tells BakeryAndSnacks.com that its new Pillsbury Minis were ‘the big buzz’ at AWMA 2015 last week, with its distribution partners excited to see new innovation in the packaged bakery category.
Round-the-clock availability of tasty foods has caused obesity rates to balloon – or has it? Per Møller of the University of Copenhagen suggests the contrary – foods that satisfy the senses may be more likely to satisfy the appetite.
Barbecuing is sociable, fun and above all tasty – and increasingly consumers are open to experimenting, according to ingredients firm Frutarom, which aims to tap into the trend with a new range of marinades.
Should fat be recognised as one of our basic tastes, alongside sweet, sour, salty, bitter and umami? A new paper in the journal Flavour reviews the evidence.
The use of ‘kokumi’ substances could improve the taste of low-fat foods, aiding efforts to reduce levels of fat and calories in foods, say researchers from Japanese firm Ajinomoto.
Many different approaches have been taken to reducing salt, from mineral-based salt replacers to gradual reduction to alter consumer preference – but some ignore salty flavour altogether.
Helene Möller, product manager for ingredients at WILD Flavors, tells BeverageDaily.com that energy drinks is the category with the most possibilities for innovation.
A new approach to flavour formulation, which focuses on reproducing the complex concoction of molecules generated through slow cooking, could provide industry with a new generation of natural and clean label solutions for convenience foods, says Givaudan.
Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased Research centre.
The founder of Ireland’s best-selling health drink VITHIT insists the brand can succeed in the UK where US vitamin waters have failed, and reveals plans to launch the drink in the States via PepsiCo’s system.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
Global food and drink giant PepsiCo’s future success will hinge on it continuing to innovate, differentiate itself from the competition and raise its operational efficiency to grow its consumer base, according to the company's executive vice president.
How do food processors know how much salt is needed to give peanuts the best flavour and how much goes to waste? An Australian research team hopes to provide the answer after developing a new 3D modelling technique to show how flavour particles react...
San Diego-based flavor innovator Senomyx has entered into a collaborative agreement with PepsiCo to identify flavors with "modifying properties intended to restore the desired salty taste in products with reduced salt".
Scientists have developed an electronic tongue to distinguish between different beers with 82% accuracy and claim the invention could be used to improve product quality and reduce fraud.
Despite ever-growing consumer demand, when it comes to low fat reformulation a number of key challenges remain - and industry cannot take a 'one size fits all' approach.
Obesity may drive fundamental changes in our perception of sweet tastes by modifying the number of cells that respond to sweet stimuli, according to new research in mice.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
Smell, taste and flavor assessments of Diageo whisky The Singleton changed by up to 20% when people sampled it in different ‘multisensory’ rooms, say Oxford University researchers.
Global consumers, whether from Europe or China, are looking for natural and authentic tasting foods – a preference that far exceeds other parameters, new DSM research shows.
The perception of flavours relies on a complex mixture of signals from all of our senses, but receptors on our tongue can only recognise five 'tastes' ... right?
Sugar, salt and fat reduction have topped the research agenda for most large food companies for years – but when it comes to replicating the flavour of these crucial ingredients, it’s still early days.
The way a food’s flavour is perceived is not just about its basic ingredients – colour contrast and even the type of cutlery used can also influence taste, according to new research.
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.
Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH)...
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.
Texture is one of the defining attributes of foods and beverages and influences our eating and drinking experience – but how is it important in product development?
Natural Taste Consulting (NTC) has developed a new natural fat enhancer that works by stimulating fat taste receptors, replicating the taste and aroma of fat.
The discovery of until now ‘elusive’ taste stem cells on the tongue will help researchers and industry better understand the complexities of human taste, say researchers.
Coca-Cola has reformulated Glacéau vitaminwater for the British market by revamping packaging and reformulating its eight-strong range with a stevia-based sweetener that cuts sugar levels by 30% and cuts the calorie count by 30 per bottle.
Flavor trends blending familiar ingredients with formerly exotic tastes such as Asian savory sauces and Mexican caramel will drive food product and restaurant menu innovation in the coming year according to the McCormick Flavor Forecast 2013.
Manipulating the texture and flavour of foods and drinks – to give them a thicker and creamier taste – could help to increase the feelings of fullness from low calorie foods and drinks, say researchers.
Nestlé has entered a collaborative agreement with US-based life sciences firm Chromocell to develop ingredients for reduced-salt foods that correspond with consumer taste expectations, the company has said.
Obese children have less sensitive taste-buds than those who are of normal weight, according to new research that suggests the blunted ability to taste may be causing excess intake.
Texture-modified foods for the elderly are likely to become an important area for R&D in the coming years as the population ages – but there are many challenges to producing foods that provide all the nutrition elderly people need that are still palatable...
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.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
Adding salty smells to food products could help industry reduce sodium levels by up to 25% without affecting the overall taste profile, say researchers.
