FlavorWiki’s patent-pending digital technology measures taste perception and consumer flavour preferences at scale, promising to fine-tune the new product development (NPD) process at a tenth of the price of traditional sensory panels.
The European Food Safety Authority (EFSA) is requesting additional data from the food industry on the use of sucrose esters derived from fatty acids (E473), a food additive used in baked goods and flavoured drinks.
Chr. Hansen has named Mauricio Graber as the man who will succeed Cees de Jong as chief executive. What will change at the top mean for the ingredients supplier’s strategy and could it signal any portfolio shifts?
Manufacturers' Evolved Nutrition logo makes foods high in sugar, fat and salt seem healthier than they are, according to campaign group Foodwatch which has compared products under the UK's traffic light and the industry-own label.
Gluten-free products’ health benefits can be combined with environmental advantages, says an industrial-academia pact looking into boosting sustainability practices whilst improving the products’ nutritional value.