Manufacturers and suppliers have a role to play in helping elderly people enjoy a sensory connection with food, says the co-founder of Ode, a device which stimulates appetite through the use of fragrance.
While there are currently five recognised 'basic tastes', there are likely to be ten basic categories of odour - and identifying them could benefit industry, according to a new study.
TOP Packaging expert believes time could be ripe for patented technology
A top packaging expert suspects the 'timing is coming good' for beverage packaging that encapsulate smells to woo consumers after PepsiCo’s patent filing seeking US protection in this field.
Wrigley has filed a patent to use a compound in gum that creates a cooling sensation without unwanted flavors and odors associated with options currently on the market.
The world's largest hops company, Barth-Haas group, tells BeverageDaily.com why so-called 'flavor' hops are ushering in a revolution in beer flavors, starting with the craft beer phenomenon in the US but now spreading across Europe and...
Reliable electronic noses capable of consistently detecting different food aromas moved a step closer recently with the invention of a new statistical methodology by Spanish researchers.
The release of aroma from a starch-containing food is dictated by
interactions of the volatile compound with the carbohydrate,
suggests new research from France.
Quest has developed what it calls its '3-D approach' to snack
flavour development in order to offer customers greater flexibility
and identify key trends earlier.
US researchers have investigated how quickly mammals evaluate
odours, pushing back the boundaries of understanding smell, and
having implications for the food industry.
Delegates at last week's IFT conference heard why aromas are of
such critical importance to consumer decisions - and how new
technology could improve sales.
A major cereal brand is set to be re-launched in the US with new
scented fruity packaging that the manufacturer hopes will increase
the appeal of its product.
Ramifications for food formulation as fundamental research on
chocolate smells finds olfaction is uniquely a "dual" sense, in
that the brain perceives the same smell molecule differently if it
arrives through the nose rather...
With potential impact on food makers, scientists in the US have
uncovered new details of how smelly things create signals in the
nose that eventually go to the brain.
A new molecular biology center could transform our understanding of
taste and smell perception and help the food industry tackle
pressing issues such as salt substitution, writes Anthony
Fletcher.
Kraft Foods is helping to finance a seat at the Monell Chemical
Senses Center, which should help scientists - and food companies -
to learn more about the intensity and quality of flavors.
Smell recognition in human beings is more likely to depend on
nurture rather than nature, suggesting that we can learn to like an
aroma, claims fundamental research published this week.
Japanese researchers explain how herbs and spices can cover the
odour of rotten food, finding that these foodstuffs seem to
activate an area in the brain's olfactory bulb that is similar to
that signalled by the smell of rotten...
Researchers exploring the flavour thresholds of orange juice have
made strides towards designing more precise flavour profiles for
better quality citrus juices that will ultimately cut costs for
beverage manufacturers and provide...
