Reducing the salt content of low-fat cheese has a greater impact on the flavour than similar reductions from high fat cheese, suggests new research from France.
Flavour giant Givaudan is using new sensory validation techniques to measure how salt impacts on aspects of taste, and is using this as the basis for new ingredients.
There may be a shred of truth to sisters telling their brothers that they have better taste than them but we’re not talking about fashion or music, according to findings of a new study.
A process that integrates aroma into plastic packaging enhances taste perception and reduces the need for unhealthy ingredients in food products, claims its US developer.
Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.
Flavour firm Symrise has added new development labs and a sensory and consumer research centre to its site in Moscow, as it aims to increase understanding of Russian tastes.
With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.
Food manufacturers are well aware that, in order for a product to succeed, they must understand consumer wants and needs. But according to a new paper from Frost & Sullivan, they need to delve even deeper into the link between flavours and emotions.
A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
A flavor company says it has improved its pear and strawberry
products to give them a more natural fruit taste to meet the demand
in the US for natural foods and beverages.
Food makers meeting the challenges of unpleasant off-tastes in
their health-profiled formulations could benefit from a new series
of flavor masking tools from flavor firm Symrise.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
A year after signing a R&D deal with Givaudan, RedPoint Bio has
patented the use of its technology for discovering ways to modulate
the way the human body detects taste.
A new primer on human taste perception underscores the importance
of this primal sense in life experience and gives an insight into
the link between the taste of certain nutrients and compounds and
our very survival.
There is increasing scope for healthy yet indulgent products as
consumers refuse to sacrifice taste for nutrition, according to a
new Datamonitor study.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
American and Japanese researchers have identified how peptides in
food activate human bitter taste receptors, data that could have
implications for the food industry and food formulators.
Volatile extracts from celery can enhance the flavour of chicken
soup, and could offer novel flavour enhancers for food
formulations, suggests new research.
Consumer tastes are polarised along two trends: exotic flavours,
and retro flavours that conjure up memories of the good old days,
according to a new report from Datamonitor.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
The top 10 trends to watch for next year include fresh and organic,
superfruits, bold flavors, and probiotics beyond yogurts, according
to Datamonitor's Productscan database.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Mastertaste has developed a new line of natural botanical extracts
using a process that allows for specific aromatic factions to be
isolated, then blended into a custom solution for use in beverage
or dairy products.
Symrise is investing in understanding the flavour and nutrition
needs of consumers in Asia with the 'dramatic' expansion of its
regional Sensory and Consumer Science Center in Singapore.
Takasago Flavors has completed the expansion of its confection and
beverage applications laboratories, a move forming part of a
multimillion dollar expansion project.
The color of a drink can affect peoples' perception of its taste,
according to new research, which claims to be the first of its kind
to examine how attributes such as color, price or brand can impact
consumer preferences.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
A patent covering the use of the human bitter taste receptor to
screen for compounds could give Senomyx a significant edge in the
race to identify new flavour ingredients.
The reason why some people dislike vegetables such a broccoli and
sprouts is due to the genetic defence mechanism to potentially
harmful compounds in the plants, a result that deepens our
understanding of taste.
US-based scientists say they have identified a protein responsible
for the perception of sourness, backing up a similar recent study
into a taste that is still relatively poorly understood.
Quest has developed what it calls its '3-D approach' to snack
flavour development in order to offer customers greater flexibility
and identify key trends earlier.
US-based scientists say they have identified two proteins
responsible for the perception of sourness, a taste that up until
now has been poorly understood.
Fundamental research from a UK-US collaboration could lead to
development of a small, robust, low power flavour tester that can
not only distinguish between the four basic tastes, but also umami
and metallic.
Blue Pacific Flavors has entered into an exclusive partnership with
nano processing firm MicroFluides, a move the company says will
allow it to create new food solutions that combine the science of
taste receptor technology and nano...
Food preferences and flavour perceptions may be formed in the womb,
and form the basis of understanding selection and consumption,
experts told delegates in Orlando.
Exter Aroma has launched a clean label bouillon flavour (HVP) based
on sunflower that offers food makers an allergen free, non-GM, 100
per cent vegan flavouring option.
More attention should be paid to taste and sensory qualities of
vegetables if consumers are to increase their intake and meet diet
recommendations, researchers say.
A recent study comparing consumer acceptance of cheeses with expert
assessments suggests that food makers should pay closer attention
to consumer tastes.
A new study reveals why our taste perception is enhanced as the
temperature of food and beverage products increases, explaining why
beer is more bitter and ice cream is sweeter when consumed warm.