The snack foods of the future will combine flavour and health

Posted on 24 April, 2018

It’s nothing new that consumers are increasingly looking for healthy foods that improve their quality of life. This is a trend that also applies to snack foods and appetisers consumed between meals. In fact, the dividing line between snack foods and what is considered proper food is becoming more and more unclear. Adults, who lead increasingly complicated lives, look for snack foods that fulfil the function of a full meal. And snack food ...

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Colour and food come together to create unprecedented products

Posted on 17 April, 2018

Neurogastronomy has shown us that the palate is not the […](Read More...)


3 restaurants in France that focus on the consumer experience and sensoriality

Posted on 10 April, 2018

French cuisine no longer occupies the highest position on the […](Read More...)


Healthy cooking and ready meals, a combination to satisfy the consumer

Posted on 20 March, 2018

When we discuss healthy ready meals, we cannot refer to a single type of consumer. In fact, four factors guide the trends around this type of product: healthier food in terms of its nutritional properties, clean label, preparations with hedonic or “whimsical” elements, and less invasive production processes. Healthy ready meals for everyone One of the average consumer’s biggest concerns at the moment is that there is not a sufficiently ...

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The effect of coffee on the senses

Posted on 20 March, 2018

A cup of coffee in the morning fills us with […](Read More...)


Techno-emotional cuisine and its presentation

Posted on 19 March, 2018

Today we turn what were previously no more than routine, […](Read More...)


The sensory effect of pastries and biscuits on the consumer

Posted on 26 February, 2018

The notion that human beings eat with the eyes is nothing new. However, it is a one-sided affirmation. Actually we eat using all the senses. And all this is more than evident when we think about the sensory effect that pastries and biscuits exert on the consumer. The experts in sensory analysis are the people who study all this. Here we give you an overview.

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A biscuit made using artificial intelligence?

Posted on 21 February, 2018

It had to be Google. No one else would have […](Read More...)


Four ingredients most used in of Italian pastries that will surprise your taste buds

Posted on 14 February, 2018

When we think about Italian gastronomy, it is usually the […](Read More...)


The three most unusual food trends in 2018

Posted on 7 February, 2018

The food trends that took off in 2017 will be […](Read More...)