By René Floris, NIZO Food Research Division Manager
If consumers don't like a product, they won't buy it. Testing with sensory panels can help determine consumer liking, so what kind of sensory panel should manufacturers go for?
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
Optimising the structure of food ingredients so that they create a sediment in the stomach could help to enhance feelings of fullness, say researchers from NIZO Food Research and the IFR.
Dutch scientists have developed a new methodology to mimic the actions of the tongue, which could enhance the formulation of low-fat versions with the texture of their high-fat originals.
Companies are starting to take another look at waste as by-products from food production pose a major problem to industry. Disposal can be costly and if a firm must pay for the whole fruit, they may as well find a way to use it all.
The European subsidiary of a Malaysian plantation giant is set to
sign a four-year deal with Nizo food research in order to tap the
latest innovations in vegetable oil.
