From convenience to hydration and satiation, consumer preferences for beverages offer manufacturers an opportunity to hone in on value, attributes and nutrition with taste and simple ingredients as a common driver, according to Hartman Group’s Modern...
In this month’s NutraIngredients’ podcast, Dr Lisa Ryan took time out to discuss some of the issues the food and nutrition industry could consider when formulating food for the elderly population.
Protein remains a key product attribute that keeps bringing in consumer dollars. A new report details how consumers made protein purchasing decisions this past year, and how that may shape trends for the next year.
The fierce competition in the protein space means paying close attention to organoleptic properties is the only way to remain competitive, said the CEO of one of the legacy brands in the business.
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
How are the next generation of natural flavors being developed? Elaine Watson caught up with Christian Kopfli, CEO of New Jersey-based FlavorHealth, which is taking high-throughput cell-based screening to the next level to identify novel natural compounds...
The competition in the astaxanthin space to extend this the ingredient to new dosage forms and product matrices continues to heat up with the announcement of an encapsulated offering from Algatech featuring Virun’s delivery technology. The ingredient...
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
The addition of cyclodextrins to ginseng-containing beverages could reduce the bitter flavours associated with the functional ingredient, according to new research.
A new study exposing oral nutrition supplements (ONS) to a ‘boredom test’ has found that unpleasant taste and mouthfeel effects build up with repeat consumption, potentially increasing risk of poor compliance with high-volume prescriptions.
There may be a shred of truth to sisters telling their brothers that they have better taste than them but we’re not talking about fashion or music, according to findings of a new study.
A dried stock made from the bonito fish – a stock used extensively in Japanese cuisine – may improve the palatability of reduced-salt products, suggests new research.
Ingredient firm Bergstrom Nutrition has said that its MSM joint
health ingredient has received GRAS status, opening up the market
for its use in food and beverage products.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
Symrise is investing in understanding the flavour and nutrition
needs of consumers in Asia with the 'dramatic' expansion of its
regional Sensory and Consumer Science Center in Singapore.
Blue Pacific Flavors has entered into an exclusive partnership with
nano processing firm MicroFluides, a move the company says will
allow it to create new food solutions that combine the science of
taste receptor technology and nano...
Biodar's new line of microencapsulated vitamins and minerals for
kids' chewable applications could help improve diets and even save
food makers money, writes Anthony Fletcher.
Danisco has taken up the low-carb, low-sugar baton and run with it,
developing a line of flavors aimed at food manufacturers developing
artificially sweetened and reduced sugar beverages and dairy
products.
New research into the mysterious domain of taste by a US
neuroscientist suggests that calcium plays a key role in the
detection of tastes by taste cells in the tongue.
Health food manufacturers look set to gain significant advantages
from ground-breaking new technology by a private US biotech firm.
Three leading ingredients companies have been quick off the mark to
invest in the research.
Freshly formed Bunge-Dupont soy ingredient joint venture, The Solae
Company, is to plunge into flavors and to work on the taste of soy
protein through a new collaboration with flavor scientists at the
Linguagen corporation.
Researchers have identified a flavour enhancer that could be used
to reduce salt, sugar and monosodium glutamate levels in our foods.
The new compound is said to be the first to be found possessing
salty, sweet and savoury flavour...
Flavor and mouth-feel of soy-protein drinks should not present a
barrier to consumer preferences, claim researchers, assessing the
acceptability of soy drinks compared to those made with whey
protein.
Top heart charity launches 'pinch of salt' consumer awareness
campaign in the UK to tackle salt consumption while scientists in
the US investigating the link between salt and taste forsee new
healthy salts in the future.
From one sense to another - taste. As children, and indeed adults,
how many of us have been forced to swallow bitter-tasting medicines
? But there could be a solution for present and future generations,
and a natural one at that.
Illinois-based food manufacturer Spectrum Foods has developed a new
line of non-GMO and organic soy ingredients to be sold under the
Nexsoy brand name.
Scientists report this week that our biology plays a major role in
determining our food choices.While specific food cravings are
generally thought to be the product of temporary biological changes
our bodies may well determine what...
Biotech company Linguagen has been awarded a patent for its 'bitter
blockers' - compounds that inhibit the bitter taste response. The
company says the compounds could one day act as a healthier
substitute for salt in processed...
The acuity of senses like taste and smell, essential for our
enjoyment of food and drink, decreases with age. Such changes in
sensory capacities will clearly have an impact on the choice the
older consumer makes with regards to their...
The American arm of Danish ingredients company Danisco announced
this week that in order to capitalise on the most influential
segment of US shoppers in America - women - the company has
launched a new juice bar novelty idea, Elevations...
