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’...
Food and drink manufacturers must understand how to combine touch, smell and sight to enhance the taste of their products in order to boost consumers’ overall enjoyment.
Nutrition and health specialist DuPont says its Dansico ingredients range provides bakers with the solution to longer-lasting crispiness in bake-off bread.
Global food and drink firms will launch new products designed to release the untapped potential of multi-sensory experiences based on sound and vision, a leading cognitive neuroscientist has revealed.
Adding odourants to foods can fool your taste buds into thinking foods are sweeter and saltier than they really are, opening up new possibilities for...