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Tate & Lyle unveils mouthfeel trends shaping the future of food and beverages
Tate & Lyle's new report reveals nine key trends, providing insights for brands and manufacturers to innovate and optimise food texture.
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Sensory technology
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Identifying key sensory-active flavour compounds in plant‑based tuna
Sensory Directed Analysis (SDA) using gas chromatography (GC-O/MS) identifies key sensory compounds in plant-based tuna, enabling manufacturers to replicate real tuna flavor in replacement products.
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Improving food quality with AI-driven sensomics
Professor Chiara Cordero discusses the latest application of her team’s AI smelling machine as methods are developed to measure quality in hazelnuts, a consumer favourite in sweets and chocolates.
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Emerging tech trends report
Download our new report on emerging technologies to watch as we move towards a safer, more efficient and sustainable food system.
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Measuring the product experience
When considering the testing processes in food production, most minds will gravitate to laboratory analysis. Here, we find out about another important test – sensory experience and fulfilment – and how it can make or break a product.
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The future of food manufacturing
Marcel Koks, Industry and Solution Strategy Director, Food and Beverage at Infor, discusses what the food factory of the future will look like.
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The less you nose the better – can food aromas make people eat healthier?
Scientists from Ohio State University are researching whether our sense of smell can be influenced to encourage healthier eating.
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Identifying cocoa off-flavours reliably
There has been a need to develop a more reliable way to detect off-flavours in cocoa, which have previously caused immense economic damage for producers. Now we have one...
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What makes a good vegan Easter egg?
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
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The future of food auditing
Following an intriguing panel session on food auditing at GFSI, New Food's Bethan Grylls recaps some of the key highlights mentioned during the session.
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Understanding the capabilities of your lab method
Two Nestlé experts outline important information around fit-for-purpose methods within analytical chemistry and what it means for the food manufacturer.
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‘E-nose’ could deliver perfectly cooked chicken every time
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
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Researchers from Japan find new way of testing for antioxidants
Professor Masashi Kunitake, who led to research group, thinks the new method of testing could lead to an increase in value for some foods, and help dictate best practice when it comes to cultivation and production.
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An interview with a Master Sommelier
New Food Advisory Board member, Jaclyn Bowen, speaks to Brett Zimmerman, a Master Sommelier, about his efforts to champion diversity and sustainability in alcoholic beverage production, and the trends he’s witnessing in the wake of Covid.
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Grilled beef flavour produced using Artificial Intelligence
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
