Perception

Food firms should exploit consumer senses, claims professor

20-Nov-2017 By Rick Pendrous

Food and drink firms need to better exploit consumers’ senses – including smell, sight, sound and touch – in their new product development (NPD) if they are to tempt them towards new taste experiences and reformulated products, a leading pioneer of ‘gastrophysics’...

Professor Charles Spence to offer sensory advice

26-Jan-2017 By Noli Dinkovski

An ingredients maker has teamed up with a leading psychology professor to better understand how the senses can affect bakery buying decisions.

'Enough already about horsemeat scandal'

03-Mar-2014 By Nicholas Robinson

Frozen food manufacturers must stop dwelling on the horsemeat scandal and focus on revitalising the sector, Dr Oetker UK md Peter Franks has advised.

Food manufacturers need schools for skills gap

28-Mar-2012 By Mike Stones

Food and drink manufacturers should visit schools to attract more young people into the industry rather than rely on recruiting the unemployed to fill the widening skills gap, according to the HR Forum.

Texture is ‘the key to commercial success’

28-Jan-2011 By Lorraine Mullaney

Texture is becoming an increasingly important dimension for consumer-winning foods, according to National Starch Food Innovation

Project to chew, spit then analyse

05-Jan-2010

Leatherhead Food Research has launched a new research project exploring how food breaks down in the mouth, which will involve a lot of 'chewing and...