La cuisine techno-émotionnelle et sa mise en scène

Publié le 19 mars, 2018

Aujourd’hui, nous transformons en expériences uniques ce qui n’était auparavant […](En savoir plus...)

The sensory effect of pastries and biscuits on the consumer

Publié le 26 février, 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?

Publié le 21 février, 2018

It had to be Google. No one else would have […](En savoir plus...)

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

Publié le 14 février, 2018

When we think about Italian gastronomy, it is usually the […](En savoir plus...)

The three most unusual food trends in 2018

Publié le 7 février, 2018

The food trends that took off in 2017 will be […](En savoir plus...)

Five hot drinks that will astound your senses

Publié le 23 janvier, 2018

Coffee, hot chocolate, tea and other infusions are the hot drinks we usually think about when it comes to beating the cold. But the local customs of some not-so-far-away countries offer much more. With or without alcohol, there are hot drinks that will undoubtedly astound your senses. Hot drinks in Europe 1. Grog: the pirate drink Not all attempts to ban alcohol had the same disastrous consequences as Prohibition. Back in 1740 one of the ...

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World Sensory Bite – Chocolate

Publié le 17 janvier, 2018

When most of us think of chocolate, our bodies react […](En savoir plus...)

Do you know what mamey is? Millennials still don’t, but they already want to try it.

Publié le 9 janvier, 2018

With 2017 being the year of exotic topical fruits, as […](En savoir plus...)

Food trends in 2017 and 2018: from barbecue sauce to vegan pizzas

Publié le 19 décembre, 2017

The year 2017 has seen an abundance of innovative proposals in the food and beverage sector: ideas, projects and actions aimed at improving the quality of products, making them more practical and, ultimately, more attractive to consumers, who are demanding more and more in terms of quality and sustainability. Some of the most innovative products have been presented on special occasions for the food sector, such as the World Food Innovation ...

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Foods that have been a trending topic in 2017: Are they here to stay?

Publié le 15 décembre, 2017

The year 2017 has brought us great sensory experiences in […](En savoir plus...)