American and Japanese researchers have identified how peptides in
food activate human bitter taste receptors, data that could have
implications for the food industry and food formulators.
Volatile extracts from celery can enhance the flavour of chicken
soup, and could offer novel flavour enhancers for food
formulations, suggests new research.
Consumer tastes are polarised along two trends: exotic flavours,
and retro flavours that conjure up memories of the good old days,
according to a new report from Datamonitor.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
The top 10 trends to watch for next year include fresh and organic,
superfruits, bold flavors, and probiotics beyond yogurts, according
to Datamonitor's Productscan database.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Mastertaste has developed a new line of natural botanical extracts
using a process that allows for specific aromatic factions to be
isolated, then blended into a custom solution for use in beverage
or dairy products.
Symrise is investing in understanding the flavour and nutrition
needs of consumers in Asia with the 'dramatic' expansion of its
regional Sensory and Consumer Science Center in Singapore.
Takasago Flavors has completed the expansion of its confection and
beverage applications laboratories, a move forming part of a
multimillion dollar expansion project.
The color of a drink can affect peoples' perception of its taste,
according to new research, which claims to be the first of its kind
to examine how attributes such as color, price or brand can impact
consumer preferences.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
A patent covering the use of the human bitter taste receptor to
screen for compounds could give Senomyx a significant edge in the
race to identify new flavour ingredients.
The reason why some people dislike vegetables such a broccoli and
sprouts is due to the genetic defence mechanism to potentially
harmful compounds in the plants, a result that deepens our
understanding of taste.
US-based scientists say they have identified a protein responsible
for the perception of sourness, backing up a similar recent study
into a taste that is still relatively poorly understood.
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-based scientists say they have identified two proteins
responsible for the perception of sourness, a taste that up until
now has been poorly understood.
Fundamental research from a UK-US collaboration could lead to
development of a small, robust, low power flavour tester that can
not only distinguish between the four basic tastes, but also umami
and metallic.
Blue Pacific Flavors has entered into an exclusive partnership with
nano processing firm MicroFluides, a move the company says will
allow it to create new food solutions that combine the science of
taste receptor technology and nano...
Food preferences and flavour perceptions may be formed in the womb,
and form the basis of understanding selection and consumption,
experts told delegates in Orlando.
Exter Aroma has launched a clean label bouillon flavour (HVP) based
on sunflower that offers food makers an allergen free, non-GM, 100
per cent vegan flavouring option.
More attention should be paid to taste and sensory qualities of
vegetables if consumers are to increase their intake and meet diet
recommendations, researchers say.
Different tastes are associated with different behavior, and it is
all controlled by specific cells in the brain, says new research
from UC Berkeley, findings that could have implications for the
food industry.
A low-calorie sweetener that tastes exactly like sugar and could
help control diseases like diabetes and obesity could be just round
the corner, according to a new study.
Growing pressure on food manufacturers to cut salt levels has led
to a frantic search for alternatives. Joan Watsabaugh tells
FoodNavigator-USA.com why AlsoSalt could provide the
industry with a viable solution.
Though consumers are still not prepared to sacrifice taste for a
low-sodium diet,the food industry is beginning to make headway in
find alternatives to salt despite numerous challenges, writes
Anthony Fletcher.
Biodar's new line of microencapsulated vitamins and minerals for
kids' chewable applications could help improve diets and even save
food makers money, writes Anthony Fletcher.
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.
Ingredients firm Frutarom is targeting the growing US functional
ice cream market with a range of ingredients such as aloe vera to
"support inner beauty" and "relieve stress," writes
Anthony Fletcher.
Condemned for contributing to the worsening health problems in the
population, food makers are under orders to slash salt levels in
their processed food formulations but replacing this cheap flavour
enhancer is a challenge for food...
The foods that children, and later adults, choose are linked to
taste profiles set at a very early age, suggest new findings from
the UK, reports Lindsey Partos.
Scientists blow food formulation wide open, confirming the
influential role genetics plays in the taste profile of
individuals, reports Lindsey Partos.
An increase in research and development and other expenses caused
Senomyx's revenue to slip 23 percent in Q4, according to the
results published by the company last week.
Food technology company Senomyx has recently taken a step closer to
commercializing several of its savory enhancers after submitting
them to be registered as GRAS, reports Philippa Nuttall.
Scientists have unveiled the first artificial throat for the food
industry that could lead to reduced development costs and faster
flavour development for food makers, writes Lindsey Partos.
Danisco has taken up the low-carb, low-sugar baton and run with it,
developing a line of flavors aimed at food manufacturers developing
artificially sweetened and reduced sugar beverages and dairy
products.
Foods of the future may well be anchored in individual taste
profiles as fundamental research by scientists at the Swiss food
giant Nestlé details the diversity of bitter taste receptors in
monkeys, chimpanzees and humans, writes...
New research into the mysterious domain of taste by a US
neuroscientist suggests that calcium plays a key role in the
detection of tastes by taste cells in the tongue.
Massive savings for food manufacturers and new formulations for
health foods could be just around the corner as ground-breaking
research into how to trick the taste buds receives a cash injection
from three leading ingredients companies.
Freshly formed Bunge-Dupont soy ingredient joint venture, The Solae
Company, is to plunge into flavors and to work on the taste of soy
protein through a new collaboration with flavor scientists at the
Linguagen corporation.
Top heart charity launches 'pinch of salt' consumer awareness
campaign in the UK to tackle salt consumption while scientists in
the US investigating the link between salt and taste forsee new
healthy salts in the future.
The American arm of Danish ingredients company Danisco announced
this week that in order to capitalise on the most influential
segment of US shoppers in America - women - the company has
launched a new juice bar novelty idea, Elevations...
