A low-calorie sweetener that tastes exactly like sugar and could
help control diseases like diabetes and obesity could be just round
the corner, according to a new study.
Growing pressure on food manufacturers to cut salt levels has led
to a frantic search for alternatives. Joan Watsabaugh tells
FoodNavigator-USA.com why AlsoSalt could provide the
industry with a viable solution.
Food makers will benefit from new findings that deepen our
understanding of how the human brain distinguishes between
different types of taste, writes Lindsey Partos.
Biodar's new line of microencapsulated vitamins and minerals for
kids' chewable applications could help improve diets and even save
food makers money, writes Anthony Fletcher.
Number four flavour house Symrise builds a tool that brings new
opportunities in product development for food technologists through
a stronger understanding of the complex nature of foodstuffs,
writes Lindsey Partos.
A new molecular biology center could transform our understanding of
taste and smell perception and help the food industry tackle
pressing issues such as salt substitution, writes Anthony
Fletcher.
Genetic ID's taste evaluation test could help exporters objectively
evaluate key taste qualities in order to better meet the
preferences of local consumers.
Condemned for contributing to the worsening health problems in the
population, food makers are under orders to slash salt levels in
their processed food formulations but replacing this cheap flavour
enhancer is a challenge for food...
The foods that children, and later adults, choose are linked to
taste profiles set at a very early age, suggest new findings from
the UK, reports Lindsey Partos.
Scientists blow food formulation wide open, confirming the
influential role genetics plays in the taste profile of
individuals, reports Lindsey Partos.
An increase in research and development and other expenses caused
Senomyx's revenue to slip 23 percent in Q4, according to the
results published by the company last week.
Food technology company Senomyx has recently taken a step closer to
commercializing several of its savory enhancers after submitting
them to be registered as GRAS, reports Philippa Nuttall.
Scientists have unveiled the first artificial throat for the food
industry that could lead to reduced development costs and faster
flavour development for food makers, writes Lindsey Partos.
Danisco has taken up the low-carb, low-sugar baton and run with it,
developing a line of flavors aimed at food manufacturers developing
artificially sweetened and reduced sugar beverages and dairy
products.
Foods of the future may well be anchored in individual taste
profiles as fundamental research by scientists at the Swiss food
giant Nestlé details the diversity of bitter taste receptors in
monkeys, chimpanzees and humans, writes...
A bitter-blocking ingredient developed by Linguagen has been backed
for use in foods, beverages and oral pharmaceutical dosage forms by
the country's regulatory authorities.
Each country has its own distinct culinary taste, and this has
proved to be both a help and a hindrance to the world's major food
groups. The British, for example, have taken to curry as if they
had invented it themselves, but...
New research into the mysterious domain of taste by a US
neuroscientist suggests that calcium plays a key role in the
detection of tastes by taste cells in the tongue.
Massive savings for food manufacturers and new formulations for
health foods could be just around the corner as ground-breaking
research into how to trick the taste buds receives a cash injection
from three leading ingredients companies.
Freshly formed Bunge-Dupont soy ingredient joint venture, The Solae
Company, is to plunge into flavors and to work on the taste of soy
protein through a new collaboration with flavor scientists at the
Linguagen corporation.
Researchers have identified a flavour enhancer that could be used
to reduce salt, sugar and monosodium glutamate levels in our foods.
The new compound is said to be the first to be found possessing
salty, sweet and savoury flavour...
Top heart charity launches 'pinch of salt' consumer awareness
campaign in the UK to tackle salt consumption while scientists in
the US investigating the link between salt and taste forsee new
healthy salts in the future.
The consumer desire to reduce salt intake, combined with increasing
criticism of the food industry with regards to the generous use of
salt in processed foods, is leading ingredients companies to
develop low salt alternatives.
From one sense to another - taste. As children, and indeed adults,
how many of us have been forced to swallow bitter-tasting medicines
? But there could be a solution for present and future generations,
and a natural one at that.
Scientists report this week that our biology plays a major role in
determining our food choices.While specific food cravings are
generally thought to be the product of temporary biological changes
our bodies may well determine what...
Although sweet, bitter and umami tastes are different, researchers
are finding that information about each of these tastes is
transmitted from the various taste receptors via a common
intracellular signalling pathway.
The acuity of senses like taste and smell, essential for our
enjoyment of food and drink, decreases with age. Such changes in
sensory capacities will clearly have an impact on the choice the
older consumer makes with regards to their...
The American arm of Danish ingredients company Danisco announced
this week that in order to capitalise on the most influential
segment of US shoppers in America - women - the company has
launched a new juice bar novelty idea, Elevations...
The American arm of Danish food ingredients company Danisco this
week announced the launch of a flavour concept designed to target
the ice cream and frozen novelty segment and to maximise on the
persuasion techniques of children.
A new hand-held electronic tongue aims to provide accurate and
reliable taste measurements for companies currently relying on
human tasters for their quality control of foods.
