Kerry is preparing to ramp-up promotion of its plant-based innovation service to brands in APAC and the Middle East, while also doubling down on emerging taste trends and better-for-you product innovation.
Pakistani food and beverage manufacturers are increasingly leveraging on the similar food trends and eating habits that they share with the local population in order to find success Middle East markets.
How do food processors know how much salt is needed to give peanuts the best flavour and how much goes to waste? An Australian research team hopes to provide the answer after developing a new 3D modelling technique to show how flavour particles react...
Researchers in Japan have identified links between how palatable a taste is and blood circulation across different parts of the face—going some way to giving an explanation for the squinting mechanism caused by the taste of something bitter.
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.