All news articles for March 2010

Flavor firms can slash sodium but keep taste, says Bell

Flavor firms can slash sodium but keep taste, says Bell

By Caroline Scott-Thomas

Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?

FDA warns on raw milk

FDA warns on raw milk

The Food and Drug Administration (FDA) has issued a warning on the potential danger of consuming raw milk, following a campylobacteriosis outbreak that has been linked to at least 12 illnesses in Michigan.

Ingredient companies talk creativity at RCA

Ingredient companies talk creativity at RCA

By Caroline Scott-Thomas

Ingredients companies packed the expo hall at the Research Chefs Association meeting in Phoenix last week, with innovative ingredient systems to inspire creative new foods.

Trigeminal sensations: An emerging area for innovation

Trigeminal sensations: An emerging area for innovation

By Caroline Scott-Thomas

Hot, cold, spicy, tingling and electric sensations could be used to enhance consumers’ enjoyment of foods and drinks, according to Michael Nestrud, a sensory science PhD candidate at Cornell.

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