A top packaging expert suspects the 'timing is coming good' for beverage packaging that encapsulate smells to woo consumers after PepsiCo’s patent filing seeking US protection in this field.
Boston based startup Ministry of Supply (MOS) has crowd sourced $204,000 to commercialize coffee-fiber infused socks that keep feet smelling fresh, in a novel use for spent beans.
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...
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
Scientists in Australia will harness the sensory ability of insects
and worms to improve the electronic noses used by the food and
beverage industry, particularly in the wine industry.
Ramifications for food formulation as fundamental research on
chocolate smells finds olfaction is uniquely a "dual" sense, in
that the brain perceives the same smell molecule differently if it
arrives through the nose rather...
Kraft Foods is helping to finance a seat at the Monell Chemical
Senses Center, which should help scientists - and food companies -
to learn more about the intensity and quality of flavors.
A unique measuring device capable of measuring how much aroma is
penetrating a material is being developed at Iggesund Paperboard's
laboratory for sensory and chemical analyses in Strömsbruk, Sweden.
Researchers exploring the flavour thresholds of orange juice have
made strides towards designing more precise flavour profiles for
better quality citrus juices that will ultimately cut costs for
beverage manufacturers and provide...
