From convenience to hydration and satiation, consumer preferences for beverages offer manufacturers an opportunity to hone in on value, attributes and nutrition with taste and simple ingredients as a common driver, according to Hartman Group’s Modern...
Israeli start-up MAMAY Technologies has developed an AI-powered algorithm capable of determining the ‘objective’ sweetness of a food or beverage product.
Scientists at the Université de Montréal have unearthed a new method of testing maple syrup which they say could be a potential supplementary tool to more accurately categorise other food and beverages.
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
Taste sensitivity could be an untapped sector for beverages like wine and coffee, according to new research from Cornell University. Supertasters and nontasters respond differently to sensory information, with potential for new marketing strategies.
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
Scientists have developed a way of 'teleporting' lemonade by digitally sending the flavour and colour from one internet user to another - and the technology could be used to tackle the double burden of over and under nutrition, they say.
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
Coca-Cola European Partners (CCEP) has launched a new citrus flavor for sugar-free Monster Energy Ultra, seeing a 32% rise in sales of low calorie energy drinks and a shift in interest away from traditional energy drink tastes.
The Center for Taste and Feeding Behavior in Dijon, France, conducted a scientific study using a new sensory evaluation method to identify how exactly eating cheese with wine impacted an individual’s tastes and preferences.
Small changes in how Spindrift approached the fast-growing sparkling water category added up to a big opportunity for the brand, sales of which have grown 16 times since 2009, according to the company’s CEO and Founder Bill Creelman.
Athletes and health conscious consumers who for years have endured the strong taste and off-putting texture of wheatgrass and the mess that comes with juicing it as a tradeoff for its nutrient density no longer have to make these sacrifices thanks to...
Consumer demands are trending towards simplicity and authenticity in flavors, packaging, and ingredients, according to Andy Dratt, executive vice president of Illinois-based Imbibe (a full-service beverage development company).
The co-founders of SuperLeaf hope the upcoming national distribution and launch in March of new flavors of Detox Water will show Americans aloe can offer significantly more benefit than just easing the pain from sunburns.
Elaine Watson caught up with Anton Angelich, group VP marketing at New York-based flavor house Virginia Dare, to get the lowdown on new flavor trends and product concepts, from rooibos-based tea for kids and vodka that tastes of birthday cake, to banana...
The competition in the astaxanthin space to extend this the ingredient to new dosage forms and product matrices continues to heat up with the announcement of an encapsulated offering from Algatech featuring Virun’s delivery technology. The ingredient...
The craft beer phenomenon has helped expand consumers’ taste and flavour profiles, while niche tastes such as sour and salty are set to grow, according to a UK beer sommelier.
The scale of innovation in the beverage industry, coupled with consumers’ constant appetite for something new, is boosting the evolution of flavours, according to Treatt.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
Helene Möller, product manager for ingredients at WILD Flavors, tells BeverageDaily.com that energy drinks is the category with the most possibilities for innovation.
The founder of Ireland’s best-selling health drink VITHIT insists the brand can succeed in the UK where US vitamin waters have failed, and reveals plans to launch the drink in the States via PepsiCo’s system.
San Diego-based flavor innovator Senomyx has entered into a collaborative agreement with PepsiCo to identify flavors with "modifying properties intended to restore the desired salty taste in products with reduced salt".
The most popular Texan vodkas are those that are slightly salty, US researchers have found, as the spirit’s popularity soars in the Lone Star State known for its love of beer and Dr Pepper.
Scientists have developed an electronic tongue to distinguish between different beers with 82% accuracy and claim the invention could be used to improve product quality and reduce fraud.
Smell, taste and flavor assessments of Diageo whisky The Singleton changed by up to 20% when people sampled it in different ‘multisensory’ rooms, say Oxford University researchers.
The world's largest hops company, Barth-Haas group, tells BeverageDaily.com why so-called 'flavor' hops are ushering in a revolution in beer flavors, starting with the craft beer phenomenon in the US but now spreading across Europe and...
Coca-Cola has reformulated Glacéau vitaminwater for the British market by revamping packaging and reformulating its eight-strong range with a stevia-based sweetener that cuts sugar levels by 30% and cuts the calorie count by 30 per bottle.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
The US Patent and Trademark Office has approved a new patent for a method that claims 'significant flavor enhancement' of beverages such as Perrier and wine in taste tests, when these products are exposed to acoustic waves from a transponder...
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest researchers.
A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.
German scientists claim that new research into the main substances that cause beer to deteriorate over time could unlock secrets to extending shelf life.
Masking the flavor of salt offers big opportunities for products, such as sports beverages, where salt is a winning ingredient and can boost perception of sweetness, claims flavor technology company Comax Flavors.
The addition of cyclodextrins to ginseng-containing beverages could reduce the bitter flavours associated with the functional ingredient, according to new research.
Vitaminwater, a Coca-Cola owned company, has been running a three-step Facebook campaign designed to determine consumers’ tastes in order to launch a new flavor of its low-calorie, nutrient enhanced drink next spring.
Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
Sensient Flavors has added its flavor masking technology to the raft of products that companies are offering to deal with potential off-notes associated with stevia-derived sweeteners.
A flavor company says it has improved its pear and strawberry
products to give them a more natural fruit taste to meet the demand
in the US for natural foods and beverages.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
