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The report suggested that storytelling is becoming increasingly important for consumers' flavour choices, with surveys highlighting that this is influencing purchasing decisions more and more.
New Food discovers how the food and beverage market changed over the last year.
Gen Z, who are still relatively ‘new’ drinkers, are reportedly not bound by traditional flavours - with 31 percent opting for new, trendy options and 30 percent choosing flavours classed as unusual.
Food and beverage manufacturers need to take a fresh approach to how they do business.
Texture testing is used to measure properties such as the softness, tackiness and density of food. In a webinar led by AMETEK Brookfield, attendees can learn about its varied applications and benefits.
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
Research has investigated how different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans, and how this ultimately alters the flavour of the chocolate.
In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
MSU and UNMC research team suggest French government-funded study that claims common food additive to be unsafe lacked appropriate research.
Findings suggest a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
New survey shows that taste, texture and experience are most important to consumers when buying bakery, patisserie and chocolate goods.
A new study confirms that processing, including fermentation, is important in relation to the final quality of the cocoa.
As the health conscious craze continues to surge in popularity among consumers, the demand for clear labelling and nutritious, buzz-word ingredients becomes ever more important.
Factors such as its low allergenic potential, as well as nutritional and functional advantages, have boosted the pea protein market.
