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Learn more The following content is provided by an advertiser or created on behalf of an advertiser. It is not written by the FoodNavigator-usa.com editorial team, nor does it necessarily reflect the opinions of FoodNavigator-usa.com. The Foundations of Flavor: How the Reaction Process Gives Authenticity to Savory Foods 12-Apr-2021 Imagine you’re attending an outdoor barbecue or tailgate party this summer. You’re sipping on an iced coffee mocha, others are drinking iced tea, family and friends are grilling smoked sausage or veggie burgers and serving up spicy hot wings. The slow-cooker is warming some roasted jalapeno queso on a table full of snacks like mesquite BBQ potato chips and fresh-cut vegetables with caramelized onion dip. Perhaps there is even a tray of baked desserts like chocolate chip cookies or fried cinnamon churros. ....
Colour plays a crucial role in food choice and the leading companies in the field are finding new and better ways to enhance the consumer experience. “We ‘eat with our eyes’ and if it looks good, we expect it to taste good and do us good,” observes Nathalie Pauleau, global product manager for natural colours at Givaudan. However, our visual connection with food is subject to change according to wider trends, and Pauleau says this has been especially evident during the pandemic. “In the current environment consumers are looking for moments of fun and optimism as well as energising experiences and important time out for relaxation, and colours can help connect with these needs,” she explains. ....
Colouring foods in India: Industry players optimistic amid clean label trend and rules changes Suppliers offering colouring foods are optimistic of growth in India, in part due to enhanced regulations, but also the broader consumer move towards clean label preferences. The Indian regulator FSSAI recently introduced that Food Safety and Standards (Food Products Standards and Food Additives) Tenth Amendment Regulations (2020), which recognises Colouring Foods as a separate category from synthetic and natural colours, the latter which are considered additives. The new standard now considers Colouring Foods as a food ingredient, for the primary function of colouring. Colouring Foods must be made from edible fruits, vegetables, spices or herbs, using water extraction that retain the original characteristics of the source material’s colour, taste and odour. ....
Researchers propose standardised testing methods to crack sensory challenge of plant-based milk Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage. There has been a surge of interest recently on the development of plant‐based milk alternatives due to increasing consumer concerns about the ethics, sustainability, and healthiness of animal‐based milks. Consequently, producers are having to quickly develop and test new formulations to meet rising consumer demand using a range of protein sources such as soy, oat, pea, almond, coconut and flaxseed. But a lack of standardized analytical methods and protocols is stifling successful innovation in the area, and the more widespread adoption of plant milks is being held back by products lacking the sensory attributes, stability, and functional performance of real cow’s milk. ....
Health campaigners call for ‘honest’ labelling on so-called healthy snacks Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts. The group analysed 118 snacks including dried/roasted pulses and processed pulse snacks such as lentil curls, chickpea chips and puffs, which are often perceived as healthy alternatives to the usual snacking options such as crisps and flavoured nuts. Despite these products being on average lower in fat, saturated fat and calories, and higher in fibre compared to standard crisps and nuts, over one in three (43%) contained more than 1.5g/100g of salt – often more than that in crisps and nuts. KP salted peanuts contain 1.3g/100g salt, while Walkers Ready Salted crisps contain 0.35g of salt in a 25g bag. ....