Colours and flavours Archives - Asia Pacific Food Industry

Colouring Plant-Based Foods Naturally

Colour plays a huge role in food since it impacts taste perception and purchase intent. Similarly, our perception of aroma and flavour are also affected by both the hue and the intensity of the colour of the products we consume. The trend towards plant-based food is omnipresent. Concerns about…

Kerry Trendspotter Enables Food & Beverage Brands To Develop Faster Consumer-Preferred Products To Market With IBM

Kerry Group and IBM have launched a predictive artificial intelligence (AI) tool, Kerry Trendspotter, hosted on IBM public cloud, to forecast future trends in food and beverage and guide the development of winning consumer-preferred products. According to Nielsen, rapidly shifting consumer preferences contribute to the failure of 85 percent…

Snack Appeal—Five Opportunities For Fresh Snacking

Due to our increasingly hectic society, snacking is gaining in importance for today’s consumers. People have little or no time to cook or to prepare food. But food has to be fresh, appealing and satisfying even when snacking in-between meals or on the go. EXBERRY, the leading global brand of…

Into The Food Matrix With ADM

The ADM team understands the delicate process of attaining balance between taste, functionality, nutrition and texture within the food matrix to deliver on-point relevant solutions to customers. The Millennial demographic has been leading the evolution of ‘glocalised’ flavours, resulting in marketing efforts being narrowed to niche markets to create a…

East And West Cuisine: Driven By Taste And Flavour

With exotic flavours such as curries in the limelight, the vegetarian juggernaut thunders on—according to seasoning experts, RAPS GmbH. In 2016, almost every fifth person in the Asia-Pacific region was vegetarian, with India topping the bill according to Statista Germany in 2016. By contrast, only six percent and five percent…

Rethinking Nuts: Why Seasoning Is Leading The Way

A hallmark of healthy snacks, nuts are seeing more innovation, driven by both manufacturers and consumers alike. By David Woollard, group product manager, seasoning solutions, tna

Super-Stable Colours That Pass The Test

Natural colours are the basic expectations by consumers now, but it is also critical that these maintain the expected visual appearances of products, regardless of application. Christiane Lippert, head of Marketing, Food, Lycored, discusses how they tested the stability of lycopene and betacarotene in beverages and what they found.

Flavours: A Vanilla Perspective

Lionel Flutto, president, flavour, Symrise Asia Pacific, and Romy Weytens, taste competence manager, spoke with APFI at length about the vanilla industry and what the company has been doing to help smallholder vanilla farmers in the past 10 years. A first of our two-part vanilla feature, they share their insight…