Demand for clean label products continues to strengthen.
Research reveals that refining the process of cocoa bean fermentation and processing can influence the beloved flavour and aroma of chocolate.
GNT EXBERRY will showcase a range of colouring foods at Food Ingredients Asia-Thailand, in a bid to appeal to health-conscious consumers.
Innova Market Insights reveals consumer trends for alternative and unusual flavour hybrids, with an emphasis on diverse flavours inspired by foreign cuisine.
Adding vanilla to sweetened milk tricks the brain into thinking the beverage is sweeter, which could help reduce the added sugar content, research has found.
Researchers from the University of Florida are investigating the use of the Butterfly Pea flower as a natural food colourant.
Research has revealed that whitening nanoparticles found in many common food items may have a harmful impact on gut microbiota.
The Halt the Salt guide to help food manufacturers reduce salt in processed food has been launched by the Heart Foundation and VicHealth.
Monell Center scientists have identified that human taste may begin on the tongue, which could lead to new approaches for modifying food flavour.
Sports nutrition is growing at a faster rate globally than every other consumer health category and is forecast to record a CAGR of 7.9% through to 2021.
Cornell food scientists have found beet extract paired with a starchy partner can create a stable, natural red food colouring to replace artificial dyes.
Opalis is Sensient's range of natural extracts and concentrates derived from edible vegetables, fruits and plants that deliver colour to enhance the user's products.
Research found taste preferences are influenced by salivary proteins, and when people were repeatedly exposed to bitter foods their saliva adapted to make it more palatable.
A natural red colour that doesn't degrade during food and drink processing has been developed.
Sensient Flavors presents its All Natural Flavour Collections which help food and beverage manufacturers to respond successfully to upcoming market trends and reflect current consumer preferences. They are split into five key botanical areas: Florals, Herbs, Spices, Tea and Ginger.