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…
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.
News about food industry suppliers
IFT FIRST mini supplier profile – Ingredion.
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.
A visually oriented overview of Asia-Pacific cuisine, flavor, and ingredient trends.