Food Research

Symrise study examines family and children snacking habits to create product concepts

13 Oct 2017 --- Symrise Flavors has announced the findings from an in-depth study on children's snacking that spans preschool to high school age subjects. A wide range of issues were explored and, using the information gathered, Symrise was able to conceptualize new solutions to address consumer needs.

Study reveals desserts are increasingly considered as an anytime occasion

10 Oct 2017 --- Consumers are slowly shifting away from the traditional view of dessert as a post-meal occasion and are increasingly defining dessert as an anytime occasion, according to Technomic’s recently released 2017 Dessert Consumer Trend Report. Planned dessert occasions are also on the rise, and 18 to 34-year-olds are increasingly likely to visit specific restaurants for a meal because of a dessert they offer.

New WUR research facility opened for fresh produce quality control

06 Oct 2017 --- Wageningen Food & Biobased Research (WUR) is opening its new research facility for quality control in the fruit, vegetable and flower sector today (October 6, 2017). The facility brings together knowledge and expertise in post-harvest technology and agro-food robotics. Worldwide, the need for quality conservation is growing: companies can keep their products fresher and reduce food waste using insights obtained at Wageningen in the Netherlands.

Food safety: Faster Salmonella test developed

06 Oct 2017 --- A new test allows for accurate, rapid testing for Salmonella, a bacteria that is one of the leading causes of food-borne illness across all regions of the world. Salmonella can infect animals as well as people, with commonly reported cases of people falling sick after handling pets and livestock. 

Animal proteins still the preferred American protein source, finds Nielsen study

05 Oct 2017 --- When it comes to protein, nearly half of US and Canadian consumers eat it with every meal, according to a recent consumer survey conducted by The Nielsen Company. For one-fifth of consumers, plant-based proteins like legumes, seeds and nuts are among their preferred sources of protein. However, animal protein from meat, such as chicken, beef, turkey, pork and seafood, ranks first, which aligns with the fact that consumers in both countries spend more than half of their protein dollars on animal protein.

Three-quarters of world’s honey contains neonicotinoids, finds study

05 Oct 2017 --- High concentrations of neonics has been found in honeys from North America, Asia and Europe, according to a study published in the leading scientific journal Science by an interdisciplinary team from the University of Neuchâtel and the Botanical Garden of Neuchâtel, Switzerland. Three-quarters of the honey produced throughout the world contain neonicotinoids (neonics) – a class of pesticides known for their role in the decline of bees and for their harm to a large number of non-target species. The measured concentrations of neonics are, however, below the maximum authorized levels for human consumption.

New Ruby chocolate forms ideal wine flavor pairings, claims pioneering researcher

02 Oct 2017 --- Since Barry Callebaut’s launch of Ruby chocolate last month, the so-called “fourth generation of chocolate,” it has caused a stir in the chocolate industry. This fourth type of chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between fruitiness and smoothness. 

Consumer nutrition knowledge study highlights untapped potential for acacia gum

27 Sep 2017 --- Alland & Robert has released the results of a survey it asked the polling organization Toluna to carry out in the UK, Germany, Japan and the US. The questions asked were about the general public’s nutritional knowledge, in particular regarding acacia gum, and the varied results are described by Alland & Robert as “both surprising and unexpected.”

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.