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Kerry launches ‘Explore Umami and Kokumi’ initiative with research report
Kerry’s ‘Explore Umami and Kokumi’ campaign is designed to introduce product developers to the depth and deliciousness of clean label umami and kokumi ingredients in savoury products, meat applications and plant-based proteins The components of the campaign include a research…
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Study looks into the process of cocoa beans
Just as we have seen an increase in the number of microbreweries making specialty beers, the market for chocolate has also developed, so there are more high-end chocolate manufacturers who are trying to stand out by fine-tuning the taste and…
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Sound can drown out flavours and enhance others: study
Scientists at Cornell University found that airplane noise suppresses consumers’ ability to taste sweet but enhances the ability to taste umami. The study explains why tomato juice is so popular among air travellers
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A culinary odyssey
The importance of sensory – facts and myths debunked
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Ask the Expert: Texture Changes Everything
I work in the food processing industry. More specifically, my company manufactures and markets a range of starch and related products, so I have to openly admit my textural “bias.” After all I earn my living selling the most widely…
