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Researchers in the US have published a study which they say will significantly expand the understanding of the hop genome, potentially providing brewers with more hop varieties.
Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
Pies and pastries were deemed most in need of a plant-based overhaul according to respondents to a survey intended to shed light on the boom in plant-based purchases,
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
Jose Alves from Old El Paso spoke to our Editor about the importance of listening to consumers and how this has helped to shape the popular Mexican brand’s range.
Bethan Grylls explores how our cultural backgrounds and life experiences influence our preferences when it comes to the food we love.
Flavours define a beverage product and are routinely monitored for quality assurance and control purposes or analyzed to determine key flavour compounds and ingredients used.
As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...
Kerry is confident that the acquisition will enable it to expand its customer base in China, where the Jining group is one of the major players in the savoury flavour and prepared food markets.
Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.
Scientists in Spain think they have identified a way of testing almonds to weed out bitter nuts from their sweeter counterparts – a potentially crucial weapon in fighting food fraud.
Off odors in paper products are determined by solvent-free Thin Film(TF)-SPME coupled with automated TD-GC-MS/O combining MS and olfactory detection.
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.
