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Identifying consumer preference segments in NPD
Alex Baverstock, JinHo Cho and Josef Zach from Ipsos explain Sensory Spatial Segmentation (SSS), their novel technique for analysing consumer preferences.
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Sensory technology
news
Food analysis firms team up to boost transparency in food supply
Two American companies have announced a partnership aimed at using new techniques and analytical chemistry expertise to uncover nutritional value in food.
news
Japan-American collaboration automates soybean-quality evaluation
Until now, farmers have had to inspect the quality of soybean harvested, bringing work to an abrupt halt. But thanks an international research collaboration, all that seems set to change.
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Webinar Review: Scanning GC-Orbitrap
In the fourth instalment of Thermo Fisher’s webinar series, senior applications specialist Dominic Fisher holds a Q&A on the Orbitrap GC-MS.
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The fundamental importance of mass spectrometry to our food
Naren Meruva, PhD, MBA, Sr. Business Development Manager, Food & Environmental, Waters Corporation discusses exclusively with New Food the importance of mass spectrometry to the food industry.
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Issue #3 2016 – Digital version
In this issue: Fibre; Spectroscopy; Food Safety; Chocolate; Sensory Science; Ingredients; Food Authenticity; Certification; and much more...
whitepaper
Whitepaper: Application of aroma release monitoring in real time as a powerful tool to understand consumer perception
Aroma is one of the key determinants of flavour perception and therefore one of the main factors driving consumer preferences. This is the reason why the analysis of Volatile Organic Compounds (VOCs) has become a major topic for food industry. Indeed, a huge variety of analytical techniques have been developed…
whitepaper
Whitepaper: Advancing the understanding of emulsions using state of the art microscopy
This paper demonstrates how microscopy techniques can be used to characterise, understand and monitor the stability of emulsions...
