Researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich have discovered to chemical combination to recreate the aroma of walnuts.
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’...
A series of trials to reduce the sodium content of plant-based, vegan and vegetarian meat alternatives has been completed successfully by Salt of the Earth.
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.
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.
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.
Nutrition and health specialist DuPont says its Dansico ingredients range provides bakers with the solution to longer-lasting crispiness in bake-off bread.
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.
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.
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.
Sensient Flavors has analysed the sensory attributes of three varieties of Indian mango – alphonso, kesar and badami – to produce a range of natural mango flavourings for drinks. The base for these flavours is Sensient’s natural extracts, which are derived...
In the wake of the Department of Health’s (DH’s) new Salt Strategy, which was launched on March 12, the launch of DSM’s new sodium reduction toolbox couldn’t be more timely.
Swedish salt processing company Salinity is launching SaltWell, a new naturally formed low-sodium salt, mined from a vast mineral rich Jurassic sea deep below the Chilean desert.
Tate & Lyle says its new salt reduction ingredient, Soda-Lo Salt Microspheres, enables manufacturers to reduce salt levels by up to 50% without sacrificing on a product's taste.
Food giant Nestlé has teamed up with a US life sciences company, Chromocell Corporation, to identify compounds with the potential to be used as “taste-giving ingredients” as replacements for salt in a range of foods.
Finding the right fat, sugar or salt replacer is only part of the challenge when reformulating or developing new, 'healthier' foods. Arguably, balancing the flavour profile of the reduced fat, sugar or salt product is a far more difficult task,...
Brighton-based firm Hampstead Farm aims to woo health-conscious consumers with a four-strong range of salt-free cooking sauces the firm's founder believes could establish a new sub-category within 'free-from' retail offerings.
In Jane Austen's novel Sense and Sensibility, two Dashwood sisters have differing virtues. Marianne takes an emotional approach to the pursuit of a partner, while Elinor is more practical.
More than 40 food and drink manufacturers in the US and Canada are experimenting with a new breed of microscopic salt crystals from UK-based firm Eminate enabling firms to slash sodium and retain their clean-labels.
The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
An artificial tongue has been invented by professor Toko of Kyushu University, Japan. He aims to identify all tastes automatically using a special polymer membrane, electronics and some fancy maths. He warns no secret food or drink recipe will be safe....
The first fruits of a collaboration between flavours giant Firmenich and biotech firm Senomyx will bear fruit this month with the launch of a new ingredient that enhances the taste of the high intensity sweetener sucralose.
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...
The first products containing ingredients that can effectively fool our taste buds into believing we are eating foods far saltier, sweeter and richer...
Ambient ice cream that tastes ice-cold, low-salt snacks that taste saltier than a Big Mac, coffee without that bitter taste and sprouts that your kids can stomach. New research into taste and genetics could mean big bucks for the food industry. Elaine...
