According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.
Fuchs North America introduces “Mouthwatering Mashups” seasoning collection
July 6, 2021
Fuchs North America introduces the Mouthwatering Mashups Collection, a new line of seasonings that bring unexpected flavor combinations to life. This latest collection delivers unique textures, innovative flavors, and even a unique sensory experience. From a sweet dessert turned savory to a tingling mouthfeel, consumers will be drawn to these new flavor twists offered in our collection.
Motif to expand work with Professor Alejandro Marangoni and the University of Guelph Ontario to create plant-based cheese that stretches and melts, and plant-based meat with healthier, marbleized fat
May 14, 2021
Motif will have exclusive access to these food technologies, which hold the promise to address two of the most significant challenges in plant-based foods: achieving melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.
Profile Food Ingredients (PFI) introduces its latest product line for traditional and non-traditional frozen dessert applications. Many vegan and keto products in the frozen dessert market tend to have issues providing the stability, consistency of texture, and mouthfeel—when compared to traditional dairy frozen desserts.
Class is in Session: Tate & Lyle launches Fiber University
February 2, 2021
Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is pleased to announce the launch of Fiber University, a new on-line modular course to help formulators and food scientists solve even the toughest fiber formulation challenges. This comes at a time when most consumers are not getting enough fiber in their diets.
Kemin’s new interactive tool helps manufacturers improve corn tortilla performance, shelf life
December 18, 2020
Kemin Industries has added a new interactive mold inhibitor calculator to its Kemin Food Technologies – North America website. The tool is designed to help formulators improve texture, control microbes and molding in corn tortilla products to improve shelf life and overall performance.
The new pasta contains three times the fiber and two times the protein of traditional wheat-based pasta
October 8, 2020
Explore Cuisine, a global alternative pasta brand, announced that it will be adding a new pasta to its better-for-you pasta alternative, Fava Bean Fusilli. The product is an organic, gluten-free pasta-alternative made from fava beans. The Fava Bean Pasta is Explore Cuisine's closest pasta yet to traditional pasta in terms of taste, texture, and appearance.
Kemin Food Technologies showcases Bakery Innovation Center in new interactive brochure
October 7, 2020
Kemin Industries is offering bakers an interactive tour of its new Bakery Innovation Center located at its worldwide headquarters in Des Moines, Iowa. The state-of-the-art innovation center with pilot-plant equipment technology and capabilities helps bakers get the next generation of great-tasting baked goods to market quicker.