The influence of non-GMO claims on purchase intent is declining, while claims such as “no artificial ingredients,” “natural flavors” and “no added sugar” are more impactful, Carla Saunders, senior marketing manager, Cargill, explained to FoodNavigator-USA.
From convenience to hydration and satiation, consumer preferences for beverages offer manufacturers an opportunity to hone in on value, attributes and nutrition with taste and simple ingredients as a common driver, according to Hartman Group’s Modern...
While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
Taste remains paramount if consumers are going to be tempted to try and repeatedly purchase healthier and more functional products, claims ingredient giant Symrise.
Using 3D-printed food, researchers have found it's possible to change the way we taste by the way food is structured. 3D-printing a structure of chocolate and cream cheese, they found that the order the two foods were printed in, which determined...
With an infusion of $10m in series A funds announced today the biotech and data science company Aromyx soon will be able to help more food and beverage brands quickly measure consumer perceptions more accurately than traditional taste test panels, which...
Almost a year since the start of the pandemic in Europe, many of those infected who reported losing their sense of smell and consequently taste -- even without displaying other symptoms -- still haven’t recovered these senses. What implications could...
Consumer desire for new flavor experiences is leading them on a global adventure with stops in 2018 in Hawaii, France and US South, according to Packaged Facts’ 2018 trends forecast released earlier this month. Brightly colored foods, pepper, figs and...
Cooling sensations give an energy to food and are gaining traction beyond traditional mint flavours, says Firmenich as it secures exclusive licencing rights to Senomyx’s Coolmyx cooling ingredient.
Stevia specialist Sweet Green Fields (SGF) is deploying so-called ‘intelligent tongue’ technology in its quest to identify blends of steviol glycosides and other natural ingredients (taste enhancers, modulators) that most closely match the taste profile...
‘Floating food’ that delivers more intense sweet, bitter and umami flavours via ultrasound could be the start of a culinary trend that sends combinations of food items directly to consumers’ taste buds.
Hope Foods has raised $7.4m by selling the 59,000sq ft industrial building in the Colorado Technology Center in Louisville, Colorado, where it manufactures its organic hummus and dips, to California-based Adler Realty Investments – and has struck a long-term...
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
Competition in the roasted chickpea snack segment is heating up as more players enter the field, including newcomer Lebby Snacks, which stands apart from the others by offering a soft and chewy – but still roasted – version of the legume rather than the...
Is there a science to flavor preferences and combinations? And how can companies market and brand products designed to satisfy the emerging American 'global palate' trend authentically?
How are the next generation of natural flavors being developed? Elaine Watson caught up with Christian Kopfli, CEO of New Jersey-based FlavorHealth, which is taking high-throughput cell-based screening to the next level to identify novel natural compounds...
Geneva, Switzerland-based Natural Taste Consulting (NTC) is launching a natural bitter blocker capable of significantly reducing the undesired bitter/metallic taste of potassium salt.
Small changes in how Spindrift approached the fast-growing sparkling water category added up to a big opportunity for the brand, sales of which have grown 16 times since 2009, according to the company’s CEO and Founder Bill Creelman.
Finding solutions to reduce sodium, sugar and calories in finished products is essential as regulators and consumers demand healthier products – but the increasing desire for “clean labels” adds a complicating twist to the process of sourcing suitable...
Athletes and health conscious consumers who for years have endured the strong taste and off-putting texture of wheatgrass and the mess that comes with juicing it as a tradeoff for its nutrient density no longer have to make these sacrifices thanks to...
Botanicals, floral notes and savory, sour and bitter ingredients are increasingly popular flavor profiles in beverages, according to The Coca-Cola Co. and Food IQ, which teamed at FMI Connect in Chicago in June to showcase ways to make cutting-edge flavors...
Nestlé has renewed its collaboration with US-based life sciences firm Chromocell to cut salt levels in its global portfolio, after investing nearly €12 million in 2012.
Frozen meal delivery service Veestro’s revamped branding that launched this month aims to expand the company’s consumer-base by making vegan-eating easier and more approachable for consumers who follow a variety of diets.
ADM has opened a new flavor creation, application and customer service facility in Cranbury, New Jersey designed to help customers work collaboratively with ADM’s flavorists, mint specialists, and application technologists on product development.
The co-founders of SuperLeaf hope the upcoming national distribution and launch in March of new flavors of Detox Water will show Americans aloe can offer significantly more benefit than just easing the pain from sunburns.
WILD Flavors and Specialty Ingredients’ expands its line of natural flavors and showcases its natural colors to help packaged foods and beverages tap into the farm to table trend in a way that previously was restricted to fresh, unprocessed foods, a spokeswoman...
Increasingly adventurous consumers may say that they want a wide selection of flavors from which to select, but if manufacturers provide too many options they may actually deter shoppers, warns the CEO of a leading market analytics firm.
Elaine Watson caught up with Anton Angelich, group VP marketing at New York-based flavor house Virginia Dare, to get the lowdown on new flavor trends and product concepts, from rooibos-based tea for kids and vodka that tastes of birthday cake, to banana...
Increasing consumer interest in bitter flavors could help manufacturers regain momentum on sodium reduction initiatives, many of which are stalled due to the common perception that less salt equals less flavor, suggests market research from Mintel.
Subscription snack boxes can be a cost effective alternative to in-store demonstrations, which often are viewed as a golden standard for driving initial product trial and gathering consumer feedback.
The competition in the astaxanthin space to extend this the ingredient to new dosage forms and product matrices continues to heat up with the announcement of an encapsulated offering from Algatech featuring Virun’s delivery technology. The ingredient...
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
Salt of the Earth’s new Umami-Essence Sea Salt can help food manufacturers reduce sodium up to 50% while preserving a clean label because it does not use MSG or artificial ingredients, the Israeli company claims.
Brooklyn start-up Raaka is carving out space in the crowded chocolate category by skipping the traditional step of roasting the cocoa bean to create “virgin chocolate” that highlights the “true flavors” of the beans, according to a company representative.
Advances in technology can help firms more quickly and easily reduce sodium in breads and grain-based packaged foods – a previously repetitive and expensive trial and error process, according to Janice Johnson, food applications leader in salt at Cargill.
Chicago-based Sensient Flavors has unveiled a new toolbox of natural flavor masking ingredients that can tackle bitterness associated with everything from stevia to caffeine by selectively targeting multiple taste receptors.
In the latest installment of FoodNavigator-USA’s What do you do series, we talked with Kai Sacher, head of global product development at leading yogurt manufacturer Chobani, about his roots on Austrian dairy farms, the importance of timing in new product...
San Diego-based flavor innovator Senomyx has entered into a collaborative agreement with PepsiCo to identify flavors with "modifying properties intended to restore the desired salty taste in products with reduced salt".
"Until now, Americans have been eating yogurt more because they ought to instead of because they want to," claims Barb Yehling, chief marketing officer at Muller Quaker Dairy (MQD) the joint venture between PepsiCo and Theo Müller Group. In...
Packaged food companies continue to see mid-range market share stolen from an increasingly sophisticated store brand segment. So they’ll look to stay relevant with continued focus on convenience and popular messaging like high protein.
Opertech Bio, the Philadelphia-based start-up behind a groundbreaking new approach to high-throughput taste evaluation using highly trained rats, has struck a deal with natural ingredients giant Diana Group.
Obesity may drive fundamental changes in our perception of sweet tastes by modifying the number of cells that respond to sweet stimuli, according to new research in mice.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
The perception of flavours relies on a complex mixture of signals from all of our senses, but receptors on our tongue can only recognise five 'tastes' ... right?
