From the challenge of faster new product development timelines to changing communications structures, R&D executives provide insights into what makes an effective new product.
The emulsifying properties of lecithin are utilized in a wide range of products newly introduced into the marketplace. Individual components of lecithin have captured worldwide attention for their health properties.
Boasting some of the largest names and catchiest advertising in the industry, sales of breakfast and sandwich meats have seen a double-digit increase since 1997. Led by innovation in refrigerated dinner sausage and bacon, processed meats are benefiting from consumers' willingness to enjoy some fat.
Many factors need to be considered when designing sensory and consumer tests for children. What types of tests are appropriate for children, at what age and for what purpose?
Formulating beverages involves many ingredients such as sweeteners, acidifiers, emulsifiers, colors, and botanicals in many different bases. Creating the optimal product requires balancing the effects of sweeteners, acidifiers and other ingredients to maximize flavor impact. A showcase on sweet flavors is featured.
Some ethnic foods have proven popular enough to be considered mainstream. Now, a new group of regional cuisines are poised to tempt adventuresome palates.
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