Items Tagged with 'sensory evaluation of food'

As people worldwide navigate instability and digital overload, shared eating and drinking occasions are becoming a joyful way to come together, express identity, and feel grounded. This shift is transforming the look and feel of food and drink, putting color at the center of experiences that feel more social, expressive, and emotionally resonant. 

Mintel’s latest predictions highlight how resourcefulness, inclusive nutrition, and multisensory experiences will redefine product development through 2026 and beyond. Brands embracing heritage, diversity and empathetic design will be best positioned to meet the needs of the next generation.

Imbibe’s taste solutions—SweetSense and NonSense—offer targeted support to mitigate off-notes, round out flavor profiles, and enhance sweetness perception, enabling developers to meet clean label goals without compromising on taste.

The Culinary & Sensory Institute comprises commercial and residential kitchen spaces where Lactalis chefs actively address customer and consumer needs by hosting customers to explore innovative ways to expand menu and retail offerings using equipment found in restaurants and home kitchens.

Ushering in a new era of innovation at Hain, the company's consumer-centric and data-driven approach is helping to shape the future of better-for you, as people seek brands that inspire and support healthier living.

Looking to the year ahead, the overarching consumer need is that they want something new. They want fresh ideas, unique options that break through the noise, and innovations that are engaging and exciting – something that’s enough to wake them up from their “bed rotting” and “doom scrolling.” 

Physically active consumers want convenient, protein-packed options to fit into their on-the-go routine. “Plant-powered” ready-to-drink (RTD) and ready-to-mix (RTM) protein beverages are emerging as a perfect solution to fill this niche nutrition category and grow into the mainstream market.

“Our goal with T-Box is to understand the cultural, social and physical implications that affect the way we respond to food,” said Maria Tzoumaki, director of discovery and open innovation at Kalsec Global.

Officials praise the new location as more efficient with state-of-the-art equipment upgrades. Moreover, they said it’s designed to accommodate future growth, expansion, and increased output—all without sacrificing lead times.

The interactive platform is not just a digital adventure—but a comprehensive online flavor lexicon. It has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle.