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’...

DTP: will be on show at IFT16, which takes place in Chicago next week

Dry tomato pulp to debut at world's top ingredients show

By Noli Dinkovski

A dry tomato pulp (DTP) that retains its colour when used in prepared foods is one of the new ingredients on show at this year’s IFT Annual Meeting & Food Expo (IFT16), held in the US later this month.

Sensory study: 57% of people aged 65 and over had one or both senses impaired

Adapt food for older tastes, sensory study claims

By John Wood

Research into the way ageing affects the senses of taste and smell suggests that food manufacturers need to modify their food to make it more appetising for people whose senses are impaired.

The proton transfer reaction time-of-flight mass spectrometer in use by a scientist within the flavour laboratory at RSSL

Artificial nose unlocks the taste and smell link

By John Wood

New technology that can identify the chemicals we sense by smell, at the moment we sense them, has been installed at research organisation Reading Scientific Services (RSSL).

Santa Maria's growing range has helped it secure sales of £30.4M

Innovation helps Santa Maria secure £30.4M sales

By Laurence Gibbons

Mexican food manufacturer Santa Maria has posted £30.4M in value sales for the 52 weeks to February 28 2015 as a result of increased innovation in the sector, the firm claimed.

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.

Plum BPC plans to leave the UK market by the autumn

Plum PBC to ‘wind down’ UK business

By Laurence Gibbons

US organic baby food manufacturer Plum PBC – owned by Campell Soup – has announced plans to “wind down” its Plum Baby UK operations before the autumn, following a strategic review of the business.

Salt pledge pushes innovation

Salt cutting trend drives research

By Nicholas Robinson

Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased Research centre.

Innovation holds the key to PepsiCo's success, said Mehmood Khan

PepsiCo: product innovation is the key to success

By Rick Pendrous

Global food and drink giant PepsiCo’s future success will hinge on it continuing to innovate, differentiate itself from the competition and raise its operational efficiency to grow its consumer base, according to the company's executive vice president.


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