En la industria de alimentos y bebidas, existe un concepto relacionado con “ese toque único” que conquista paladares del cual la mayoría de los profesionales han oído hablar, aunque generalmente sólo es dominado por los técnicos de laboratorio. Nos referimos a los “sabores de reacción”, tema central en una ponencia de “Flavor Summit 2024 (Teórico-Práctico)”, […]
Los próximos martes 11 y miércoles 12 de junio del 2024, Alfa Promoeventos realizará en el hotel BelAir Unique Mexico City su nueva jornada de actualización técnica para profesionales de la industria de alimentos y bebidas; donde tienen cabida desde tomadores de decisiones en el desarrollo de productos, hasta estudiantes que buscan estar un paso […]
Tratar de definir en pocas palabras qué es lo que “enamora” a un consumidor respecto de sus alimentos y bebidas favoritos, no es sencillo. Mientras algunos dan prioridad a los aportes nutricionales, otros buscan etiquetas limpias y la menor cantidad de aditivos sintéticos posibles; mientras unos se fijan en aspectos éticos (desde la tendencia vegana […]
Flavor house Firmenich has launched its new biotechnology pilot plant and laboratory in Geneva, Switzerland. Leveraging novel digital technologies, the facility is touted as opening “a new era for the development of ingredients and clean label solutions” by providing faster speed-to-market and greater flexibility for customer collaboration. Integrated into the group’s flagship ingredients production site […]
Immunity has become a focal point for consumers during the coronavirus pandemic. Many consumers continue to embrace home remedies, known as “grandma’s kitchen ingredients” in India, as preventive measures against the common cold and ‘flu. Popular remedies feature ingredients such as Indian gooseberry, neem, turmeric, basil, black pepper and ginger. Meanwhile, many food and beverage […]
Sprüngli has launched the Grand Cru Absolu, the world’s first chocolate with only two ingredients. The Switzerland-based producer of grand cru chocolate describes the product as an “intense chocolate experience, unlike any other.” Made from Bolivian single-origin cacao beans and juice from the cacao fruit, Sprüngli has unveiled handcrafted dark chocolate truffles and elegant macarons, […]
Advances in food printers provide opportunity for flavor, texture and nutritional content customization. 3D printing today goes beyond layering food into shapes. The Digital Food Processing Initiative (DFPI) based in the Netherlands is testing new food printing technology, which can be adjusted for flavor, texture and nutritional content. The collaboration is an ongoing project between […]
Kerry Group expanded its clean label food protection capabilities through the acquisition of two companies, Georgia-based IsoAge Technologies and Biosecur Lab, located in Quebec, Food Ingredients First reported. The purchases were completed at the end of 2019, but announced in late April. Financial terms were not disclosed. In outlining the benefits of the deals, the […]
Roquette a global leader in plant-based ingredients and a pioneer of plant proteins, has obtained the Non-GMO Project Verified certification for its NUTRALYS® and NUTRIOSE® food ingredients. The Non-GMO Project offers independent verification for products made under rigorous best practices for avoidance of genetically modified organisms. “The demand for non-GMO food ingredients is increasing and […]
Mane has designed a 3D sweetness modulation called Sense Capture MS Genuine, which is a high-performance, natural and simple solution for managing sweetness. The three dimensions of sweetness are intensity, timing and quality. Intensity factors in the desired sweetness level, timing relates to matching the taste release dynamic and temporal profile of sugar and quality […]
Global ingredients and cuisine, new twists on comfort foods, creative combinations of the natural and the exotic are trends that continue to gain momentum. Some trends have lasted long enough that they’re now considered fundamental changes in the way consumers eat. The penchant for healthful, less-processed foods, including lower-sugar options, stands out as an example, […]
Could the fruit from the majestic African baobab tree flourish in the clean label flavour space? The clean label trend among consumers is encouraging brands to formulate using natural flavours, and even ‘no added flavours’, creating space for botanical ingredients. “Flavour remains an important feature of new product launches. Brands offering originality in this area can […]
When it comes to snack flavors, consumers increasingly are interested in specifics. Not barbecue but Hawaiian barbecue. Not coffee but cold-brew coffee. Not berry but raspberry. “Snacking is such a varied category in and of itself,” said Julie Laughter, market manager at Fona International, Geneva, Ill. “You go from meat snacks to granola bites to […]
Flavors associated with health, nature, adventure and nostalgia are slated to trend in 2019. The flavors identified by developers and marketers capture trending tastes, but also the mood of the U.S. consumer. “Food as medicine is a concept well-established and practiced in the east in countries like India and China for centuries,” said Keera Perumbala, […]
Naturalness in flavors is expected to lead the way in 2019, although classic flavors are still anticipated to be in high demand across all categories. New combinations including botanical, ethnic and exotic flavors currently have the potential to meet consumers’ increasing demand for exciting new creations. These trends are tipped to become increasingly popular for […]
