Sugar Reduction in an Age of Clean Labeling
Reduced-sugar foods and beverages can be made sweeter with smell, sight, sound, and touch.
Article Content
Let’s start by defining or rather redefining “flavor.” Flavor is not just the five primary tastes of salty, sour, sweet, bitter, and umami in the mouth. Some experts believe that flavor is more than 80% smell or aroma in the nose. In addition, there is t…
Latest News
Expanding the Scope of Sensory Analysis
At Massey University’s Feast lab, Joanne Hort and her team are measuring consumers’ emotional responses to food, adding innovative new approaches to traditional sensory methodologies.
Ingredient Companies Debut New Products and Share Research Findings
News about food industry suppliers
Innovation at the Expo
IFT FIRST mini supplier profile – Ingredion.
Feeding Better Brain Health
This column covers why brain health claims are difficult to substantiate with our current scientific literature, but that providing the essential nutrients known to improve brain health should be supported across the lifecycle.
Asian Flavor Notes
A visually oriented overview of Asia-Pacific cuisine, flavor, and ingredient trends.