News & Analysis on Food & Beverage Development & Technology
Special edition: The New product development process
Why do Swedes like watery coffee? And why do two thirds of Dutch consumers add milk to theirs? Because they prefer the taste, or because it’s just a tradition?
US scientists have questioned claims made by ABC News, which yesterday aired a report saying that women are developing antibiotic resistant bladder infections caused by E.coli from poultry products.
What does ‘heat’ really mean in a flavoring system? Heat that burns at the back of the throat or tingles on the tongue? Heat that lingers or heat that provides an intense sensation on the tip of the tongue?
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
Combining different sweet components from the stevia leaf – in a similar way to combining artificial sweeteners – may be the next step toward improving the flavor of stevia-sweetened products, says PureCircle’s vp of global marketing and innovation Jason...
Government agencies have partnered with UC Davis and Agilent Technologies to create a new database of 100,000 foodborne pathogen genomes to help speed identification of bacteria responsible for illness outbreaks.