Better understanding and utilisation of the abstract links between basic tastes and certain shapes could help manufacturers to gain a competitive advantage in the marketplace, say researchers.
The US Patent and Trademark Office has approved a new patent for a method that claims 'significant flavor enhancement' of beverages such as Perrier and wine in taste tests, when these products are exposed to acoustic waves from a transponder...
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest researchers.
Greater understanding of the fundamental way people detect flavours through taste and smell may help consumers enjoy the taste of healthy foods as much as they enjoy sweet treats.
The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside, says the ingredients giant.
Success in the developing markets of Latin America, Africa and Asia combined with an ‘impressive’ innovative platform has secured strong Q1 results for Givaudan’s flavour business, according to one analyst.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
Israeli company LycoRed said it has carried out focused research in the past six months to optimise a clean label and tomato-derived salt and MSG replacer, with industrial scale trials showing its effectiveness in a range of soup applications.
Encapsulating flavors in erythritol crystals may offer food formulators a delivery system with unique performance characteristics, according to ongoing development from Firmenich.
Looking at images of calorie-rich foods could affect how the brain processes tastes, leading to greater appreciation for even neutral tasting foods, suggest researchers from Nestle.
Brighton-based firm Hampstead Farm aims to woo health-conscious consumers with a four-strong range of salt-free cooking sauces the firm's founder believes could establish a new sub-category within 'free-from' retail offerings.
Increased expectation and perception of a foods sensory properties will increase consumer taste acceptance, according to new research which highlights the importance of effective sensory labels.
The newest, west African-sourced addition to Naturex’s whole flavours range can offer mask off-notes from constituents like potassium at less than five parts per million (PPM), the company says.
A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.
A German research team has identified key aroma and taste compounds of cocoa relying on molecular sensory science and report a way to improve the taste of chocolate, which could manufacturers control and improve the flavour of cocoa products.
Seventy per cent of eight-month-old babies have a salt intake higher than the recommended maximum level, due to being fed salty and processed foods, says new research.
Savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from Unilever scientists.
Taste cells may not work individually, like other sensory cells, but together in a circuit that produces a wide array of receptors and transmitters, according to a new review.
The wide spectrum of people’s perception of bitter foods may be related to unusually high levels of genetic variation in their bitter-taste receptors, according to a new study.
After years of unsuccessful attempts to culture taste cells, a team of researchers from the Monell Chemical Senses Center has demonstrated that living human taste cells can be maintained in culture for at least seven months.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
Feelings of hunger, or food associated images, do produce ‘mouthwatering’ sensations, or increase saliva flow, in the same way that the smell or taste of food does, according to new research.
The understanding of how taste receptors are stimulated is constantly developing, but there is a long way to go until industry can accurately replicate such stimuli, according to a new review.
A new study has added to previous evidence that certain odours can give consumers a positive taste impression of reduced sodium foods by drawing on consumers’ memory of foods perceived as being salty.
The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
The addition of cyclodextrins to ginseng-containing beverages could reduce the bitter flavours associated with the functional ingredient, according to new research.
Symrise is rolling out a new evolution of its Taste for Life platform that underscores product development and customer dealings, covering the spectrum of consumer asks from health to pleasure.
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.
A new study from Denmark sets out a basis for understanding sensory aspects of consumers’ belief that food products have been sold using misleading marketing materials, and could lead to new tools to test ‘sensory-fairness’.
With food manufacturers and retailers striving to strip down food ingredient labels to a bare minimum, FoodNavigator.com takes a look at how ingredient firms have stepped up their game to help meet the growing demand for clean label products.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
Commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests than the ‘normal’ salt version, says a new study from Ireland.
Compounds that activate calcium receptors on the tongue may enhance the flavour of low-sugar or low-salt foods, thereby reducing the need for extra flavourings, says a new study from Ajinomoto.
Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
Swiss over-50s need appealing new dairy products to encourage increased calcium intake and reduce osteoporosis risk, says a new survey that identifies the tastes and preferences of this important consume groups.
The mapping of ‘taste dialects’ could help food firms develop products that appeal to the specific preferences of consumers in certain geographical locations, according to a taste psychologist.