Food choices are primarily neurological responses activating pleasure centers of the brain. As product developers seek to create “cravable” new products, including those with improved nutritional profiles, such as lower-fat and -sodium, one must understand the eating experience.
Danisco has taken natural food protection one step further, by converting its entire MicroGARD® and NovaGARD® ingredient lines to “gluten-free,” in response to growing consumer demand.
Jelly Belly is no stranger to fusing flavors. The confectionery giant has jelly beans in the flavors of popular alcoholic beverages (its Cocktail Classics line includes Mojito and Pomegranate Cosmo), jelly beans with sour fruits and Bertie Bott’s Every Flavor Beans, centered around the sweet treats (and sometimes tricks) from the Harry Potter universe.
Successful food and beverage products must taste good. This article explores three approaches that target the masking of undesirable tastes in foods and drinks.
Bell Flavors & Fragrances has compiled two different flavor and fragrance lists that will help developers understand consumer demands in 2011- and in years to come.
Recently, IOI-Loders Croklaan, a fully integrated palm oil producer, welcomed its first bulk vessel shipment of Roundtable on Sustainable Palm Oil (RSPO)-certified sustainable palm oil to North America.