One of the biggest challenges in the production of plant -based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product.
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In the food industry, various ingredients, additives and bio-polymers such as emulsifiers, stabilisers, carbohydrates or thickeners are commonly used in order to optimise the texture or the flavor of food. In this application note, WITec explore the use of confocal raman microscopy as a tool for food analysis.
The report suggested that storytelling is becoming increasingly important for consumers' flavour choices, with surveys highlighting that this is influencing purchasing decisions more and more.
Gen Z, who are still relatively ‘new’ drinkers, are reportedly not bound by traditional flavours - with 31 percent opting for new, trendy options and 30 percent choosing flavours classed as unusual.
Food and beverage manufacturers need to take a fresh approach to how they do business.
Texture testing is used to measure properties such as the softness, tackiness and density of food. In a webinar led by AMETEK Brookfield, attendees can learn about its varied applications and benefits.
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
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.
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.