Food firms should be tapping into the emerging field of ‘senseploration’, claims Professor Charles Spence

Food firms should exploit consumer senses, claims professor

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’...

DuPont claims better crispiness and shelf-life with its Danisco range

In search of the right bite

By Nicholas Robinson

Nutrition and health specialist DuPont says its Dansico ingredients range provides bakers with the solution to longer-lasting crispiness in bake-off bread.

New food products and packaging will be designed to trigger multi-sensory experiences based on sound and vision, according to a Food Vision speaker

Food Vision

Foods to unlock multi-sensory experiences coming soon

By Rick Pendrous

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.


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