Sustainable coffee: biodegradable and edible capsules are here
The pleasure of drinking coffee has remained intact over the centuries, but the ways of consuming it have changed completely. In recent decades, the traditional coffee machine has given way to others that simplify its preparation with a simple capsule that contains all the intense aroma and flavour of this treasured beverage. These small containers have found a place in homes and offices all over world, and with them the plastic and ...
Clean label, the food industry’s commitment for 2018
Taking a look at the label on any food product and finding more preservatives, sweeteners and chemical additives than natural ingredients is a reality that many consumers encounter every day when doing their shopping and that more and more companies are trying to change with clean label, which has gone from being a trend to a standard within the food industry. According to a study carried out by C+R Research, some 69% of consumers ...
From the edible landscape to the glass: vegetables drinks, yogurts and ice creams
Soya, coconut, oats, almonds and even rice. The market for vegetables drinks has expanded beyond fruits and vegetables to include legumes and nuts in the last few years. This trend has been driven by the rise in popularity of veganism and healthy food, as well as increased lactose intolerance. In particular, it has opened up a wide range of possible innovations in the sector as regards the development of new healthy products adapted ...
How will water be sold in the supermarkets of the future?
Billions of bottles of mineral, spring or just drinking water are sold around the world every day. The consumption of this product has grown exponentially in the last decade and in 2017 experts predict that global figures will reach 391,000 million litres. This increase has also resulted in high levels of plastic waste, since most of these bottles are made with polyethylene terephthalate (PET), a material that takes up to 100 years to biodegra...
Five o’clock cheese tea is here
It is estimated that 90% of China’s population is lactose intolerant, so traditionally cheese has never been part of their diet. However, in recent years cheese imports into China have increased significantly. Why? Globalization and Instagram are partly to blame. First, China took to the pizza and now it has given in to cheese tea, two staples that a priori do not go together; nonetheless, people throng to the places where it is served. From ...
Four ideas for innovating with food that we picked up at the World Food Innovation Awards 2017
Over 265 food and beverage products competed at the World Food Innovation Awards 2017. This UK event, which counts on the support of the International Food & Drink Event (IFE), the most important trade fair in the sector in the UK, grants awards for new flavours and concepts presented by food companies, from multinationals to start-ups. Given the jury’s verdict and having studied the common characteristics of the 23 winning products, at Sensory Value we have extracted four ideas that we believe are worth taking into account when trying to innovate.
United States and Latin America, two possible new markets for fruit-flavoured beers
Demand for beers with a touch of fruit is spreading like wildfire in the United States. Although the beginning of the decade saw numerous launches for new fruit beers in Europe, demand for it here has now stalled. But the trend has now arrived with a bang in the Americas, both in North America and further south, with Brazil leading the boom in Latin America.
Using artificial intelligence to get a recipe from looking at a photo
Have you ever wanted to know how to prepare a dish just using photos you’ve seen on Instagram or Pinterest? Have you just seen some delicious-looking chocolate chip cookies on the Internet and you now want to know the ingredients you’ll need and the main steps to make them? This is now possible thanks to an experimental artificial intelligence project called Pic2Recipe.
The secret of chocolate’s success
What are the reasons that make consumers choose certain products or certain brands over others? Basically the things that attract us to a particular product are its unique sensory properties. Depending on whether these fulfil our "ideal" levels of sensory satisfaction to a greater or lesser degree, we like them more or less.
Cold brew coffee proudly takes its place on the podium of top drinks
The “cold brew” method, the cold infusion of coffee beans, is becoming a real hit this summer, both in Europe and in the United States. What started out as a niche product at the beginning of this decade has now entered the global market thanks to big chains such as Starbucks, Costa Coffee or Dunkin Donuts. (suite…)