Research has investigated how different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans, and how this ultimately alters the flavour of the chocolate.
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In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
MSU and UNMC research team suggest French government-funded study that claims common food additive to be unsafe lacked appropriate research.
Findings suggest a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
A new study confirms that processing, including fermentation, is important in relation to the final quality of the cocoa.
Factors such as its low allergenic potential, as well as nutritional and functional advantages, have boosted the pea protein market.
The enzyme stabiliser market is showing strong growth with sales being highly influenced by increasing demand from the food processing industry.
The FDA is amending regulations to provide for the safe use of soy leghemoglobin as a colour additive.
Suzhou Koushuiwa Food Co., Ltd., founded in 2007, specializes in the development, production and sales of snack food. Koushuiwa Food has three major brands, Koushuiwa, Moon Street, and Jiangnan Cuisines. These brands’ best-selling products include sunflower seeds, orchid beans and other roasted seeds and nuts.
This webinar describes how Raman microscopy can help answer some of the most vital and challenging questions that researchers face in 3D imaging and microparticle analyses of food, pharmaceuticals and microplastics, along with providing measurement examples from each field. The session begins with a brief introduction to the principles of…
Snacking has traditionally been the sector where health priorities take a back seat, but new Government guidelines, specifically those recommending low fat snacks under 100 calories, has raised the bar. 'Better-for-you' snacks need to entice consumers in with their packaging and then over-deliver on taste.