With added sugars highlighted on the updated Nutrition Facts label panels, product developers face increased pressure to reduce them in foods and beverages. Sugar substitutes and other tricks can maintain a sweet taste and functional performance.
Latest innovations can improve sustainability in cacao production and enhance brand value of chocolate.
From PHOs to azodicarbonamide, certain ingredients are being singled out by the government and consumers as candidates for replacement.
All of the senses influence what people choose to eat, so how do you stimulate them in new products?