Food Research

Comax research reveals more than half of US consumers tested prefer juice with pulp

07 Sep 2017 --- Comax Flavors has released new primary research on consumers’ behavior, usage and attitudes towards Juice. Comax Flavors’ research finds that 58 percent of 174 adult US respondents prefer pulp in their orange juice compared to 42 percent who prefer no pulp. Comax Flavors has released new primary research on consumers’ behavior, usage and attitudes towards juice. 

PerkinElmer introduces speedy fipronil detection device for eggs

05 Sep 2017 --- US biotechnology company PerkinElmer is introducing a fipronil detection device that identifies pesticide levels in eggs within minutes. As the fipronil egg scandal still rocks the food industry around Europe and elsewhere, the multinational is putting forward a solution: Qsight Triple Quad LC/MS/MS.

Sports nutrition market expected to grow by US$5.5bn in 2021

29 Aug 2017 --- The global sports nutrition market was estimated to be worth approximately US$12 billion in 2016 and expected to amount to US$ 17.5 billion in 2021. This corresponds to an impressive CAGR of 8 percent, according to a new report on Sports Nutrition & Dairy Ingredients from 3A Business Consulting. 

Caffeine triggers the temptation for sweets

28 Aug 2017 --- Caffeine, the widely consumed stimulant and igniter of sluggish mornings, has been found to temper taste buds temporarily, making food and drink seem less sweet, according to new Cornell University research. Caffeine is a powerful antagonist of adenosine receptors, which promote relaxation and sleepiness.

Less-pure forms of protein retain functionality, finds protein study

28 Aug 2017 --- Proteins extracted from potatoes, blood plasma and peas retain their functionality, even in less-pure forms. In fact, sometimes their functionality is improved. Researchers from Wageningen University & Research, NIZO and TNO came to this conclusion after a two-year study – a Strategic Innovation Project (SIP) – carried out by the Protein Competence Center. The results provide manufacturers with new approaches to improve the sustainability of protein production.

Report: Recalls of UK meat at highest since 2002

09 Aug 2017 --- According to a report from Stericycle ExpertSOLUTIONS, recalls of chicken and other poultry meats are at their highest level since 2002. It has also been revealed that chicken has overtaken red meat as the most popular meat to be consumed in the UK. 

Secret to cell size found in world’s biggest food producer

27 Jul 2017 --- Scientists at The University of East Anglia (UEA) have discovered a gene which regulates the size of diatoms, which contribute 20 percent of global primary production in food chains. The discovery could have implications for understanding the potential effects of climate change on future food webs.

AI predicts recipe ingredients after analyzing food photo

24 Jul 2017 --- As social media grows and more people post pictures of their favorite food online, technology is being developed which uses artificial intelligence to look at an image then pick out the ingredients that have been used in the recipe. The smart food recognition system, dubbed Pic2Recipe, even has potential to be developed into a “dinner aide” to help people figure out what’s in their food when they don’t have explicit nutritional information.

Demand for ancient grains is outstripping supply, claim Cornell researchers

24 Jul 2017 --- After a century of markets dominated by a few types of wheat and white flour, ancient and heritage wheat varieties are making a comeback. Restaurants and bakeries that promote organic and local agriculture have sprouted up across the country in the last decade, meeting a rising consumer demand for tasty and nutritious foods that support an ethic of sustainability.

Study raises concerns over high levels of antibiotic-resistance in Indian poultry farming

20 Jul 2017 --- A new study from India raises questions about the dangers to human health of farming chicken with growth-promoting antibiotics – including some of the same drugs used in raising millions of chickens in the United States and worldwide. 

Kerry Research Pinpoints Consumers’ Clean Label Definition

06 Jul 2017 --- “All-natural,” “non-GMO” and “no additives or preservatives” are the most common product attributes consumers associate with clean label, according to new research from taste and nutrition company Kerry. 

Bell Sensory Program Partners with University to Expand Consumer Research Demographics

12 Jun 2017 --- Bell Flavors and Fragrances have announced the partnership of Bell’s Sensory program with a local university in Northbrook, Illinois, to expand Bell’s consumer research with Generation Z and young millennial demographics.

Research Reveals Eating in Front of a Mirror Makes Eating More Appealing

09 Jun 2017 --- Researchers at Nagoya University reveal that eating in front of a mirror—or even with a picture of yourself eating—makes food more appealing.

Study: Comax Unveils Consumers’ Coffee Behaviors

07 Jun 2017 --- Comax Flavors has embarked on a new food and beverage primary market research program to better understand consumers’ behavior, usage and attitudes towards a variety of food and beverage market segments. 

Study Shows Presence Antibiotic-Resistant Bacteria in Ready-to-Eat Foods

06 Jun 2017 --- Research presented recently at the ASM Microbe 2017 meeting in California, has shown that antibiotic-resistant bacteria are present in many ready-to-eat foods such as fresh produce and dairy products and may serve as a source of human exposure to antibiotic-resistant bacteria.

Consumers Value Biodiversity, Says Barometer Survey

02 Jun 2017 --- Biodiversity has been cited as a source of inspiration and innovation essential to connect to consumers turning to natural ingredients. 

Research Shows American-Grown Fruit Adds Appeal to Juices in China

22 May 2017 --- Fruit juices made from ingredients grown in the USA are highly appealing to many Chinese Millennial fruit juice drinkers, according to new consumer research from Welch’s Global Ingredients Group. 

Full-Service Restaurants Face Uphill Battle Heading into 2017

12 May 2017 --- A recent Technomic report has indicated that the restaurant industry overall fared relatively well in 2016, but full service has experienced some highs and lows, with annual sales growth dipping to 1.4% and unit growth remaining flat. Traditional casual-dining chains most heavily contributed to this segment’s troubles. The top five largest full-service brands, four of which are casual dining, all either had negative or slow sales in 2016.

Study: Latino Taste Impacts Foodservice Trends

05 May 2017 --- A recent study conducted by Technomic has revealed insight on Latinos’ foodservice behavior, attitudes and preferences as well as the latest trends for Latin American cuisine.

Milk Proteins: Researchers Call for Greater Consumer Knowledge

01 May 2017 --- New knowledge on milk composition and quality is of essential importance to consumers as well as the industry. There are therefore considerable research efforts in milk worldwide. One of the major topics concerns milk's content of different proteins and their importance to human health. Basically, milk consists of two protein types - whey and casein. Casein can be further divided into four categories. One of these, beta casein, attracts particular attention. Several beta casein types exist and A1 and A2 are the most common.