News & Analysis on Food & Beverage Development & Technology
Data from over 200,000 adults and children ‘provides evidence’ that consumption of sugar-sweetened beverages promotes weight gain, says a new meta-analysis from heavyweight Harvard researchers.
60-second interview: Greg Kaminski, executive research chef, Synergy Flavors
What will we be eating more of in 2014? Elaine Watson caught up with Greg Kaminski, executive research chef at Synergy Flavors to find out what’s hot and what’s not in the world of flavor for 2014.
Tata Global Beverages subsidiary Tetley USA has succeeded in its effort to dismiss a lawsuit alleging it misleads consumers with ‘antioxidant, nutrient content and health claims’ for tea products.
Europeans tend to be quite conservative when it comes to flavour, but there are ways to create innovative tastes even around well-established popular flavours, says Euromonitor ingredients analyst Lauren Bandy.
Hot new trend? Not so new, says an Ohio baker who claims to have been making doughnut-croissant hybrids since 1991.
Chobani has vowed to remove hemp seeds from its Blueberry Power Flip Greek yogurt pots, after the US Air Force banned consumption of the product over concerns about the seeds' potential to produce false positive drug test results.
New flavor trends
While any flavor house with sufficient resources can monitor what’s happening in stores, restaurants and bars to get a sense of emerging trends, this only tells you what’s happening now, not what the future might taste like, says Firmenich senior...
The perception of flavours relies on a complex mixture of signals from all of our senses, but receptors on our tongue can only recognise five 'tastes' ... right?
Kemin Industries is seeking to better harness the brain power of the scientists behind its various business units with opening of its new Molecular Advancement Center at its corporate headquarters in Des Moines, IA.