Correlation of sensory data with instrumental analysis can be a useful tool and is achieved through oral processing of food or beverages, in conjunction with texture, viscosity, particle size and rheological analysis. The International Standards Organization defines texture as “all of the mechanical, geometrical and surface attributes of a product perceptible by means of mechanical, tactile and—where appropriate—visual and auditory receptors.”
Second-generation stevia extracts were all about high-purity Reb A. In contrast, today’s third-generation stevia extracts are based on better tasting steviol glycosides with the highest commercial value, Reb A, B, C, D and M.
From flavor enhancement and blocking to formulating for an aging populace to carbohydrate systems for weight management—the future focus is on ingredients that promote better overall health
In his Prepared Foods R&D Application Seminar titled “Healthy Foods Can Taste Good!” Mel Mann, director-flavor innovation, Wixon, began by reminding the audience of the myriad conditions that must be met in order for food formulators to use the term “healthy.”
The idea of “safe” or “healthy” food colors is not new. Fueled in part by popular mythology about “unsafe” food coloring and hyperactivity in children, consumers remain choosy about color ingredients in food. Attendees at a recent Prepared Foods’ R&D Seminar learned about carotenoid color options