Americans are looking for more complex and intense flavors and are consuming more spices than ever before, according to McCormick’s annual flavor fusion forecast.
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
Redpoint Bio Corporation says it has developed a new method using rodents to detect natural salt enhancers, which may speed the introduction of alternative sodium reduction ingredients.
The addition of cyclodextrins to ginseng-containing beverages could reduce the bitter flavours associated with the functional ingredient, according to new research.
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
Nikken Foods USA has developed a new mushroom extract ingredient for enhancing umami, reducing sodium and producing an intense mushroom flavor for sauces, soups and dressings, the company has said.
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?
Commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests than the ‘normal’ salt version, says a new study from Ireland.
Compounds that activate calcium receptors on the tongue may enhance the flavour of low-sugar or low-salt foods, thereby reducing the need for extra flavourings, says a new study from Ajinomoto.
Synergy Flavors has commissioned a sensory research program at North Carolina State University to examine how dairy proteins affect taste perception, with the aim of diminishing undesirable flavors.
Vitaminwater, a Coca-Cola owned company, has been running a three-step Facebook campaign designed to determine consumers’ tastes in order to launch a new flavor of its low-calorie, nutrient enhanced drink next spring.
Wide variation in the levels of sodium in packaged foods indicates that it is possible for food manufacturers to cut sodium without sacrificing taste or functionality, claims a new report from CSPI in Canada.
Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
Food advertising that highlights senses other than taste works better than that which focuses on taste alone, according to a new study from the University of Michigan.
The mapping of ‘taste dialects’ could help food firms develop products that appeal to the specific preferences of consumers in certain geographical locations, according to a taste psychologist.
GSB Flavor Creations has been releasing a variety of ‘shuffled’ flavors in recent months, to develop “unusual yet complementary tastes”, which it says is “like choreographing a dance”: Now it is characterizing them as specific well-known dances.
Sensient Flavors has added its flavor masking technology to the raft of products that companies are offering to deal with potential off-notes associated with stevia-derived sweeteners.
Reducing the salt content of low-fat cheese has a greater impact on the flavour than similar reductions from high fat cheese, suggests new research from France.
Givaudan has terminated its alliance with Redpoint Bio Corporation to develop novel sweetness enhancers and bitter blockers because it said a key milestone has not been achieved.
Bell Flavors and Fragrances has introduced a new sodium-reducing flavor technology for use in meats, snacks, condiments and soups, which it claims mimics the flavor of salt without its negative health impacts.
Givaudan has claimed it has discovered the bitter taste receptors triggered by Reb-A, the natural, high intensity sweetener derived from the leaves of the stevia plant.
GSB Flavor Creators continues to tap into the trend for more adventurous flavor combinations with the launch of three new pairs of ‘shuffled flavors’ for the Christmas holidays.
There may be a shred of truth to sisters telling their brothers that they have better taste than them but we’re not talking about fashion or music, according to findings of a new study.
Taste Advantage LLC has launched a new range of natural blockers which it claims can overcome the burn, bitterness and lump in the throat it says are associated with using certain preservatives.
Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.
GSB Flavor Creators is continuing to roll-out its unusual taste pairings with the introduction of a lingonberry and lavender fusion that is said to smell like the real thing.
The trend for buying local goods is not just about fresh produce as it also provides marketing opportunities for manufacturers of processed foods to add a mark of distinction, according to a report.
With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.
Senomyx and Solae said they have reached a critical milestone in the development of new bitter blockers to improve the taste of soy, but they are yet to offer a timescale for when it might reach the market.
A new development in natural raspberry flavors can match a number of the fruit’s unique taste characteristics amidst growing demands for the product in food and drinks, says its manufacturer.
A dried stock made from the bonito fish – a stock used extensively in Japanese cuisine – may improve the palatability of reduced-salt products, suggests new research.
Cargill has patented new taste technology which it claims will lead to flavor ingredient discoveries by allowing it to look at the interaction between different taste sensations.
Cargill has introduced new flavor technology to capture consistent flavors in food and beverages which is said to be safer for food manufacturers to use than liquid alternatives.
A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
A flavor company says it has improved its pear and strawberry
products to give them a more natural fruit taste to meet the demand
in the US for natural foods and beverages.
Food makers meeting the challenges of unpleasant off-tastes in
their health-profiled formulations could benefit from a new series
of flavor masking tools from flavor firm Symrise.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
A year after signing a R&D deal with Givaudan, RedPoint Bio has
patented the use of its technology for discovering ways to modulate
the way the human body detects taste.
A new primer on human taste perception underscores the importance
of this primal sense in life experience and gives an insight into
the link between the taste of certain nutrients and compounds and
our very survival.
There is increasing scope for healthy yet indulgent products as
consumers refuse to sacrifice taste for nutrition, according to a
new Datamonitor study.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
