Healthier products with less sugar on the Italian market
The 2017 Bloomberg Global Health Index ranked Italy as the […](En savoir plus...)
Cuisine équilibrée et plats cuisinés, l’association idéale pour satisfaire les consommateurs
Lorsque l’on évoque les plats cuisinés équilibrés, il faut savoir qu’ils ne s’adressent pas à un seul type de consommateur. En fait, les tendances de ce type de produits sont articulées autour de quatre axes : des plats plus équilibrés pour ce qui est des caractéristiques nutritionnelles, des étiquettes claires, des préparations contenant des éléments « plaisir » et des processus de production moins invasifs. Des plats ...
What you mustn’t leave out of your marketing plan for 2018?
The marketing plan is a basic tool used by all companies to communicate the message, the values and the essence of their product through the various channels, in order to attract new buyers and increase sales.In the case of the food and beverage industry, the marketing plan must include a detailed strategy that focuses on the end-use customers, the consumers. It is essential to know what flavours they like, what sensations they are looking ...
Sustainable coffee: biodegradable and edible capsules are here
The pleasure of drinking coffee has remained intact over […](En savoir plus...)
Clean label, the food industry’s commitment for 2018
Taking a look at the label on any food […](En savoir plus...)
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 ...
Five o’clock cheese tea is here
It is estimated that 90% of China’s population is lactose […](En savoir plus...)
Placing the accent on the sensoriality can lead to a quick sale
Can the sensoriality change the consumers’ purchase intention? According with […](En savoir plus...)
There’s no such thing as the perfect sauce, just perfect sauces
There's no such thing as a good or a bad tomato sauce. There are just different types of pasta sauce that fit different types of people. This conclusion, reached by Howard Moskowitz in the 1980s, revolutionised food science with the concept of the sensory clustering of markets. At Sensory Value, we work in this field.