À la une
Special report: The many facets of a clean label
Just when product developers thought they had gained an understanding of consumers’ expectations of…
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Adult entertainment: Dairy flavors grow up
As millennials grow older, their palates are growing up with them. New dairy flavors…
L'innovation en action
Advances in protein mean better flavor and function
By Deirdre Piggott Exercise fanatics (and some of the rest of us) are crazy…
Non classifié(e)
Mood & food: Studying the connection between feeling and consumption
By Keera Perumbala Can what we eat affect how we feel? And can our…
L'innovation en action
Deciphering flavor labels
By Penny Marsh Ask anyone their favorite flavor and the reply is likely to…
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Modifying flavor in dairy foods
Vanilla. Chocolate. Strawberry. Consumers expect these three familiar flavors of milk, ice cream and…
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Making over meat and seafood products
Even though food manufacturers are producing more vegetarian and vegan food options and emphasizing…
L'innovation en action
Answering the need for ‘free-from’ foods
By Deirdre Piggott For decades, low-calorie foods have been marketed to consumers with pitches…
À la une
Two methods for disguising off-flavors in natural products
Taste is paramount in the baking and snack industries. Few would disagree. “Today’s educated…
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Healthy indulgence: Guilt-free frozen desserts on the rise
Recent innovations in ingredients and processing techniques have deemed the phrase “Healthy indulgence” as…