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Texture as trust: Why consistency counts when recipes change
Marina Boldrini at Tate & Lyle explains how preserving creaminess, crunch and indulgence during reformulation protects brand perception, loyalty and consumer trust.
Jungbunzlauer, a key player in the sustainable ingredients sector, has unveiled TayaGel Modus – a new gellan gum solution designed to elevate texturant applications.
The mouthfeel movement took over summer – But what’s next for texture innovation?
Marina Di Migueli at Tate & Lyle, reflects on the 'summer of mouthfeel' and how the texture movement continues to reshaping the way we eat, drink and indulge.
Fry-day feeling: Inside the crispy business of air fryers
From cult gadget to kitchen staple, the air fryer is heating up home cooking as brands battle for the crispiest crunch and cleanest cook. FoodBev explores.
IFF report highlights how GLP-1 drugs impact eating and drinking experience
A new report published by ingredient specialist IFF highlights how GLP-1 agonist drugs are ‘significantly’ impacting the nutritional needs and sensory eating experience of consumers.
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