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Penn State scientists have developed an “electronic tongue” that employs sensors and AI to identify liquid samples like milk with different water content and various coffee blends. Corresponding author Saptarshi Das, professor of engineering science and mechanics, tells us how the technology, inspired by the human tongue’s sensitivity to taste, can enhance food safety and production. |
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Texturizing agents are essential for creating F&B products with the right appeal for consumers demanding differing qualities. However, meeting these varying qualities is becoming more challenging amid the surge in demand for plant-based, clean label and fortified foods. We speak to experts from Lallemand and Valio to discover the latest trends and technologies. |
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Cocoa price volatility has challenged food manufacturers to balance cost efficiency and quality. Flavor Dark SW, a natural yeast extract by Biolev, offers an innovative solution, enabling up to 70% cocoa reduction without compromising flavor. This vegan, non-GMO ingredient boosts chocolate and dark notes, helping brands achieve superior taste and sustainability. |
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