In a new study evaluating the expectations and opinions of “food at-home and away-from-home,” Ireland-headquartered Kerry Group has completed a survey of 2,100 health-conscious US consumers. The research outlines a prominent shift in common perceptions of the clean label standard. Consumers are now looking beyond clean label status as a filter of unacceptable ingredients and […]
A study published in Food Quality and Preference examined whether the structure of rye has an impact on subjective feelings of satiety, and whether cephalic phase factors including oral processing, satiety expectations, and perceived pleasantness modulate the interaction. The researchers studied four wholegrain rye-based samples: whole grain rye bread, puffs, and flakes (which were served […]
