Meet the ingredient set to disrupt chocolate and nut pairing
30 October, 2019Research from Macadamias Australia showed that macadamias are perceived to be a nutritious and indulgent ingredient that can add variety to chocolate products.
How to achieve (genuinely) clean labels in savoury foods
01 October, 2019 by Victor Foo, General Manager, GNT SingaporeDemand for clean label products continues to strengthen.
Cocoa bean processing can influence taste of chocolate
30 August, 2019Research reveals that refining the process of cocoa bean fermentation and processing can influence the beloved flavour and aroma of chocolate.
Black lemonade and rainbow noodles: ingredient trends in Asia
15 August, 2019GNT EXBERRY will showcase a range of colouring foods at Food Ingredients Asia-Thailand, in a bid to appeal to health-conscious consumers.
Top flavour trends for 2019 revealed
09 July, 2019Innova Market Insights reveals consumer trends for alternative and unusual flavour hybrids, with an emphasis on diverse flavours inspired by foreign cuisine.
How to make milk seem sweeter
25 June, 2019Adding vanilla to sweetened milk tricks the brain into thinking the beverage is sweeter, which could help reduce the added sugar content, research has found.
Flower extract could provide natural food colouring
07 June, 2019Researchers from the University of Florida are investigating the use of the Butterfly Pea flower as a natural food colourant.
Call for greater control of nanoparticles in food
14 May, 2019Research has revealed that whitening nanoparticles found in many common food items may have a harmful impact on gut microbiota.
Halt the salt in processed food
03 May, 2019The Halt the Salt guide to help food manufacturers reduce salt in processed food has been launched by the Heart Foundation and VicHealth.
Smelling food flavours with your tongue
26 April, 2019 by Monell Chemical Senses CenterMonell Center scientists have identified that human taste may begin on the tongue, which could lead to new approaches for modifying food flavour.
Natural colours crucial in sports nutrition products
01 April, 2019 by Victor Foo, General Manager at GNT Singapore Pte LtdSports 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.
How to beet artificial food colouring
06 March, 2019Cornell food scientists have found beet extract paired with a starchy partner can create a stable, natural red food colouring to replace artificial dyes.
Sensient Opalis range of natural extracts and concentrates
21 December, 2018Opalis 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.
Saliva changes how food tastes
21 August, 2018Research 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.
Beeting natural colour fade in food and drinks
18 April, 2018A natural red colour that doesn't degrade during food and drink processing has been developed.
