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A flavor lexicon for cocoa and chocolate

 29 Jan 2018

The subject of taste has intrigued scientists and philosophers for centuries, with five basic tastes of sweet, salty, sour, bitter and umami now firmly established and other candidates now including fatty and kokumi. Barry Callebaut has introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste. The chocolate sensory language finds its foundation in the book Hidden Persuaders in Cocoa and Chocolate, as this highly indulgent product looks to go further in ultimately being established in flavor complexity in a similar manner to wine. FoodIngredientsFirst spoke with lead author Renata Januszewska, Global R&D Sensory Methodologies Manager at Barry Callebaut about the role for hidden persuaders in chocolate.

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15 Jan 2021 | CNS Media

In this week’s NewsBite, we recap some of the latest industry-related stories from the last few days. Significant highlights include food-tech developments in the spaces of emergent sweeteners, a host of wellness-fortifying offerings and industry’s first “completely different donut texture” inspired by... Read More

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08 Jan 2021 | CNS Media

This week, FoodIngredientsFirst spoke with Novozymes who discussed its latest enzyme solution for “better tasting” high protein beverages. New Wave Foods completed a US$18 million Series A round to finance the rollout of plant-based shrimp and Mondelez acquired the rest of Hu Master Holdings.

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18 Dec 2020 | CNS Media

In this week’s NewsBite, we recap some of the latest industry-related stories from the last few days. Among significant highlights are launches of plant-based offerings tapping into the burgeoning APAC market, new upcycling ingredient potential and forecasted flavors for the upcoming year.

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11 Dec 2020 | CNS Media

Europe’s largest plant-based meat production facility is on course to open in England, while Nestlé makes its official plant-based food debut in China with the launch of Harvest Gourmet, it’s plant-based food brand. Barry Callebaut revealed how it slashed its overall footprint by 8.1 percent in the last... Read More

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04 Dec 2020 | CNS Media

This week, FoodIngredientsFirst spoke with DDW who discussed its innovations in food colors, including greens and blacks which are gaining popularity. Cultured chicken meat was green-lighted for sale in Singapore as an ingredient in chicken bites. UK-based CPI technology innovation center partnered with 3DBT... Read More

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27 Nov 2020 | CNS Media

Royal DSM is bolstering its lactase portfolio with a new “one-stop-shop” enzyme for regular and organic lactose-free dairy products, while Beneo reveals its latest precooked functional native rice starch for enhancing clean label claims in foods. GNT predicts the color red will shake up the food and beverage... Read More

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20 Nov 2020 | CNS Media

The commercialization of Aleph Farm’s cultured steak, grown directly from non-GMO cells of a living cow, is one step closer, with the first phase of its BioFarm’s construction getting underway. In other food tech news, Moolec Science is piloting an emergent concept called molecular farming to bioengineer... Read More

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13 Nov 2020 | CNS Media

In this week’s NewsBite, we recap some of the latest industry-related stories from the last few days. Highlights include new moves fast food’s transition to plant-based offerings, innovations in cellular agriculture and the unveiling of high-performance alternatives for confectionery ingredients.

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06 Nov 2020 | CNS Media

In this week’s NewsBite, we recap some of the latest industry-related stories from the last few days. Highlights include new investments in the microbial production of novel proteins, the launch of a new Black Forest ham-inspired flavoring for meats, and a Nestlé acquisition valued at nearly US$1 billion.

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30 Oct 2020 | CNS Media

This week, a global initiative was set up to tackle the spread of African swine fever and its potential threat to food security. New research revealed that more than every second chicken meat sample from the three poultry companies in Europe is contaminated with resistance to at least one antibiotic.... Read More

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23 Oct 2020 | CNS Media

NewsBite recaps some of the latest industry-related stories from the last few days. Highlights include how “Transparency Triumphs” leads Innova Market Insights’ Top Ten Trends for 2021. Cultivated meat pioneers Aleph Farms launched a “steaks in space” program and Barry Callebaut’s new brand Cabosse Naturals... Read More

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16 Oct 2020 | CNS Media

This week in industry news, chicken giant Pilgrim’s Pride agreed to pay US$110.5 million following an investigation into alleged price-fixing, while Tesco suspended an avocado supplier following human rights abuse allegations. Kerry published its latest research findings on evolving consumer motivations in... Read More

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09 Oct 2020 | CNS Media

This week, FoodIngredientsFirst spoke with key plant-based players who gave their thoughts on the meat and dairy alternatives labeling ban. Roquette revealed it is on track to open the world’s largest pea protein plant in Canada before the end of the year and Friend of the Sea certification program is to be... Read More

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25 Sep 2020 | CNS Media

This week, FoodIngredientsFirst spoke with Givaudan who said the COVID-19 pandemic is boosting the plant-based dairy category. The Climate Week NYC 2020 summit threw responsible sourcing, food security and climate resilience into the spotlight and according to Kerry, COVID-19 has driven up demand for at-home... Read More

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18 Sep 2020 | CNS Media

In this week’s NewsBite we recap some of the latest industry-related stories from the last few days. Highlights include the exploration of an untapped plant-based segment poised for growth and the formulation of dairy-free chocolates leveraging “completely different production techniques” that deviate from... Read More

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11 Sep 2020 | CNS Media

For the first time, Mars Wrigley publicly revealed an interactive map detailing where it sources cocoa from to boost its supply chain strategy. The confectionery giant pledges to achieve a 100 percent deforestation-free supply chain for cocoa by 2025 and says the new map boosts transparency. Bunge Loders... Read More

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04 Sep 2020 | CNS Media

This week, ingredient innovation was in the spotlight. FoodIngredientsFirst spoke with Chr. Hansen, who launched its latest cheese culture solution for reduced browning on pizzas by up to 100 percent. US start-up Renewal Mill is making moves in transforming waste into premium ingredients such as “oat okara,”... Read More

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