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.
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...