FHC 2002
Date
03 Sep 2002 - 06 Sep 2002
Location
Organizer
Hong Kong Exhibition Services Ltd
Functional Ingredients
Sourness study reveals consumer insights for targeted F&B formulation
Scientists in the US have found that consumers experience sourness in food not just as a taste but also as a puckering (mouth-tightening) sensation and drying, due to different organic acids that impart the “sour”...
Functional Ingredients
Functional mushrooms move beyond supplements into mainstream F&B ingredients
Functional mushrooms are moving beyond capsules and powders into mainstream F&B — from mushroom coffee and energy drinks to chocolates and gummies. However, as consumer awareness of species like lion’s mane and...
Functional Ingredients
Cargill study finds 98% correlation between ingredient perception and purchase decisions in APAC
Asian consumers aren’t rejecting food science — but they are turning away from scientific-sounding ingredient names. Cargill’s APAC IngredienTracker 2025 finds that naming, familiarity, and brand credibility...
