Food Tech Summit & Expo 2019

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 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...

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...