Ralf Schäffer, executive director at Sollich, gives his opinion on which ingredients and consumer demands will continue to be popular this year.
Flavours from around the world, especially the Middle East, seem to be the driving force of the trends.
Consumers are looking for unique tastes, such as sourness, throughout the food and beverage market, including confectionery. How can manufacturers incorporate this into their products but maintain product appeal? By Edwin Bontenbal, director Business Development, Food Corbion Purac Asia Pacific
Taste has always been an important component in food, and is becoming even more so to consumers in recent years. Manufacturers can combine several extracts to meet growing consumer demand for more ‘adventurous’ flavours. By Gary Augustine, executive director, Market Development, Kalsec Incorporated
People might pay more for smaller portions if the food successfully appeals to their senses of taste, smell and texture, research suggests.
Tribology, a field of study that is most commonly used in the automotive industry, may be the key to unlock the mystery behind the sensory difference of reduced or zero calorie food products. By Andre Vander Wulp, regional technical director, FIS APAC, Cargill
For many years, the food industry has been relying on manual sensory tests to evaluate the taste of products. Advances in technology has seen the introduction of electronic taste sensors that can determine the initial taste and aftertaste profiles of food. By Dr Ikezaki Hidekazu, CEO, Insent.
Scientists discovered that liking of salty and sweet tastes reflects in part the biology of the child.