Innovation in food trends for 2021

“Influenced by feelings of stress and anxiety, shifting priorities caused by the ongoing pandemic, and changes in social connectivity, consumers are taking a more holistic and proactive approach to health and wellness. Based on a compilation of seven research reports by ADM and findings from its proprietary OutsideVoice consumer insights platform, the report highlights howContinue reading “Innovation in food trends for 2021”

Myths & Truths about Texture in Bakery (TAURA)

“Innovation in bakery is driven by consumer interest in more nutritious and ‘clean’ versions of bakery products without compromising appealing sensory attributes. How can fruit inclusions come up to the challenging expectations from consumers? Tips for creating bakery products that are surprisingly indulgent and healthy are below. Topics Bringing soft mini fruit spots in thinContinue reading “Myths & Truths about Texture in Bakery (TAURA)”

Making sense of sensory

“Reactions to the characteristics of food, as they are perceived by the five human senses of sight, smell, taste, touch and hearing, are scientifically measured, analyzed and interpreted in a process known as sensory evaluation. Now, in a fluctuating food and drink market, with a myriad of challenges to which manufacture need to respond, includingContinue reading “Making sense of sensory”

20 New Sustainable Packaging Innovations

“Packaging consultancy shares 20 new sustainable packages and technologies that reflect broader industry trends, including compostability/biodegradability, reusability, and recyclability, among others. With live events verboten, packaging innovation consultancy ThePackHub  took to the (computer) screen in May for a Sustainable Packaging Review webinar that provided “a whistle-stop tour of the latest initiatives.” Hosted by Paul Jenkins, Managing Director ofContinue reading “20 New Sustainable Packaging Innovations”

Climate change is making our food less safe

This article talks about climate change putting food safety at risk and the need for action to prepare the food system for the challenges ahead. UN’s Food and Agriculture Organisation (FAO) investigate to see if there is a connection between climate change and food safety. Topics Climate impacts and heightened risk Unprepared supply chains andContinue reading “Climate change is making our food less safe”

Consumer acceptance of novel food technologies

“Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industryContinue reading “Consumer acceptance of novel food technologies”

The top 3 FoodTech Trends to Spot in 2020

The following are the top Food Technology Trends in 2020. They are generally classified into 3 main categories. Topics Reinventing Protein: from plant-based to insect alternatives ‘Farming and Big Data’: Minimising risks and optimising crops Waste Reduction: Upcycling food and waste management technology 1. Reinventing Protein: from plant-based to insect alternatives Companies in the alternative proteinContinue reading “The top 3 FoodTech Trends to Spot in 2020”

Digging deeper into global flavors

“Americans are seeking the spiciness of Mexico, digging deeper into Japanese flavors and experiencing the complex flair of Moroccan cuisine. A search for ethnic flavors also has people finding food colors that are “Instagram-able.” In some cases consumers are mixing and matching the ethnic flavors of the world. Millennials, US Latinos, single people and EuropeanContinue reading “Digging deeper into global flavors”

Agro-waste: A potential source of natural colorants

“Almost 1.3 billion tons of food waste are produced per year. That’s a lot of residue. 50% of this waste is from fruits, vegetables, and root crops; all of which are rich sources of different colorant compounds. The largest fraction of this waste derives from the food industry, who could highly benefit from the reuseContinue reading “Agro-waste: A potential source of natural colorants”

Texture & Chocolate (TAURA)

This articles investigates the different texture combinations in chocolate products that can influence so much more than “simply” the pleasure of eating or an extra descriptor on pack. Texture in chocolate means much more than bringing us a sensational mouthfeel. It can also include other benefits: Push towards clean labelAs texture is linked to perceivedContinue reading “Texture & Chocolate (TAURA)”