INSIGHTS: Useful & interesting information

These are the classic American foods people are giving up | Quartz

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Food trends will always be a thing. Sometimes they are dictated by economic circumstance or ethical considerations, and sometimes they are shaped by emerging nutrition science that redefine how we…

The Smell of Money (trademarking of scents) | American University Intellectual Property Brief

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Recent interpretation and amendments to US and EU Trademark law have allowed for the trademarking of scents. As commercial businesses seek to capitalize on nostalgia and sensory marketing to boost…

Top 100 Aromas in Wine – A to Z – Social Vignerons

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1- Primary Aromas This is the term used to describe the smells and flavors that come from the fruit itself, from the grapes (as opposed to the winemaking). Different grape…

What makes ice cream so addictive?

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Ahhh ... just thinking about why ice cream is so "addictive" brings with it cravings for the sweet frozen treat. Even as a nutritionist concerned with healthy eating, ice cream…

PepsiCo uses data science to decide its next crisp flavour, now it could inform its marketing | The Drum

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Over the past five years PepsiCo UK has been working with prediction marketing startup Black Swan, using open online data to pinpoint which ingredients are tickling consumers’ palates. Now, it’s…

The History of Vanilla | National Geographic

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There’s a little waffling here: one source claims that actually it’s Democrats who prefer vanilla, while Republicans go for chocolate; and a Baskin-Robbins poll found that there’s a substantial contingent…

The unstoppable rise of veganism: how a fringe movement went mainstream | The Guardian

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Late on a Thursday afternoon in early March, just off Brick Lane in the heart of London’s nightlife hotspot Shoreditch, 23-year-old Louisa Davidson is taking calls and co-ordinating cables and…

Sherry proponents fight back against drink’s misconceptions

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David Flaherty is the marketing director for the Washington State Wine Commission. This article does not necessarily reflect the opinions of the editors or management of Nation's Restaurant News. Sherry…

Why we are still avoiding MSG, even though its ‘health effects’ have been debunked | The Washington Post

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On April 4, 1968, a biomedical researcher wrote a letter that would forever change how America eats. In it, Robert Ho Man Kwok described a strange illness he contracted at…

Why We Love The Flavours of Potato Chips | NPR

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If the recent Lady Doritos furor is anything to go by, then consumers have very strong opinions about how we're meant (or not meant) to eat our chips. One could…

Food-Related Podcasts Worth a Listen

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I listen to food podcasts to help me fall asleep. That’s not a dig at their quality or content — quite the opposite. Food podcasts are typically a calm audio…

Here’s Why You Love Dessert-Scented Perfume – Racked

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A signature scent is simultaneously one of the most important and underrated decisions in a person’s life. Impelling others to associate a fragrance with your memory can be a subtle…

Clean-Label Customers Fall into Five Categories, Industry Report Finds | Nutritional Outlook

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As natural product marketers try to pinpoint consumers' clean-label priorities, a new report released by ingredients supplier Kerry (Beloit, WI) at this year’s Natural Products Expo West trade show sheds…

The Most Expensive Wine From Every Country in the World | VinePair

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There are more than 70 countries worldwide producing wine. Historically, 90 percent of the world’s wine came from 15 countries, according to the United Nations’ Food and Agriculture Organization. To…

Taste Buds Dull As People Gain Weight. Now Scientists Think They Know Why

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In Robin Dando's lab, several mice chowed down on a specialized diet designed to make them as fat as possible. "I can say the mice are happy. They love this…

2018 Flavour, food & beverage trends you can’t ignore for the summer

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The Novotaste website is constantly updated with recent flavour, food & beverage trend articles from a variety of different sources. We have compiled a summary list that summarizes the trends…

Wine tasting: How to master the art of the sniff test

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The wine expert gently lowers her nose into the glass, closes her eyes and takes a slow, thoughtful sniff. "Ah," she says, smiling. "Apple. A hint of wax. Some lemon."…

Combining flavor and AI is the new food tech trend

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Artificial Intelligence is making its way into our food system in a big way. It’s on dairy farms monitoring milk quality, in restaurants powering food-running and burger-flipping robots, and even in the…

Food supplements for young children that may help prevent allergies

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Many parents are looking for guidance to navigate the often nerve-wracking process of figuring out exaclty when, and how, to introduce allergenic foods to their babies and toddlers. Some companies…

Incubate, accelerate, acquire … or just keep knocking-off?

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Specialty Foods Association President Phil Kafarakis says as Big Food companies create new products, they must do a better job allocating resources, valuing passion and changing age-old values. Food industry…

Everything You Need to Know About Brewing and Drinking Black Tea

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The category of 'black tea' is diverse, flavorful, and filled with fantastic teas, many of which are our favorites. But what is considered a black tea? Where does it come…

Turning to microbes to manufacture scents and flavors

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A company in the United Kingdom can transform chemicals found in oranges into the coveted flavor of grapefruit. By mixing the orange compounds with molecules made by living organisms, Oxford…

The Food Lab’s Complete Guide to Sous Vide Smoked Brisket

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This guide was produced for Serious Eats as part of our partnership with Anova, the makers of the Anova Precision Cooker. You can download the Anova Precision Cooker App (it's…

What Manufacturers Really Mean By Natural And Artificial Flavors?

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Like many shoppers, I find food labels confusing. In most circumstances, the implications of "artificial" and natural" are pretty clear. But once words hit food labels, the meaning starts to blur. I often wonder,…

The life cycle of a health trend: How food transforms into a miracle remedy

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From kombucha to kale to a Kardashian-endorsed honey product, new “health food” trends catch on like a cold in a kindergarten classroom. But how does a food transform from just…

Your orange juice exists because of climate change in the Himalayas millions of years ago

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According to a genetic analysis of almost 60 varieties of citrus fruits Citrus trees migrated from the Himalayas to the rest of the world after sudden changes in the climate…

Is Organic Really Better? 4 Food Myths Debunked By Science

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Myths and Misconceptions For some consumers, the mere act of shopping at the supermarket can be full of overwhelming decisions. After extended debate in the grocery aisle, after attempts to…

Clean label’s dirty little secret

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In January 2016, kids peering into their bowls of Trix cereal at breakfast found that the thrill was gone. The bright colors—lemony yellows, orangey oranges, and grapity grapes—had been replaced…

How Vanilla Conquered the World – Science Meets FoodScience Meets Food

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According to old legends told by the indigenous Totonac “Jaguar” people of Mexico, in a time before vanilla was cultivated, there lived the beautiful princess Tzacopontziza of the Totonocopan kingdom…

2018 Flavor Trends: A Comprehensive Overview

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With 2018 nearly upon us, it is time to look ahead at the global flavor trends that are set to dominate the new year.   Flavor Trends Over the past…

You Should Learn How to Talk About Flavor—Here’s How (and Why)

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No, you’re not actually an expert on good coffee. But you can become one. We asked food scientists how we can use our brains when we talk about our taste…

Analysis | Food-makers are taking salt and sugar out of food. But they’re adding fat.

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Buffeted by changing consumer demands and concerns over the health effects of excess salt and sugar, the world’s largest food companies have tried to make their products more healthful. Many have promised…

Mocktails Served Right: Flavor systems can give your mocktails the authenticity they need…and make them taste like the real thing

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Mocktails – alcohol-free cocktails – are one of the latest crazes to hit the beverage world. In tune with a growing tendency towards moderation and sobriety amongst consumers, mocktails offer…

Brewing Chemistry: Music to your Taste

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To get the best beer flavours ‘you don’t want too many lead singers’, explains Jaega Wise, head brewer at the up-and-coming London, UK, microbrewery Wild Card. Her metaphor reflects a…

The Citrus Family Tree

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All the oranges, lemons, limes, and grapefruits you’ve ever eaten are descendants from just a few ancient species. Citrus, in many ways, stands alone. So many cultivated species have come…

There’s a Scientific Reason Why You Can’t Stop Eating Salted Caramel

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Food trends tend to come and go pretty quickly: the humble prawn cocktail, SPAM, foam on everything, rainbow-dyed bagels. But since it was invented some 40 years ago, the world's…

The reason why mayonnaise is disgusting according to science

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For much of the past year, I have fought a one-sided battle with a popular fast casual restaurant chain that we’ll call “Ready.” Unlike most restaurants, Ready doesn’t make sandwiches,…

5 Synthetic Biology Startups Making ‘Fake’ Food

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About 150 million steers, pigs and sheep were slaughtered in the United States in 2016. About 8.5 billion chickens are roasted, fried and fricasseed each year, not to mention 100…

Engineered wine developed in a laboratory is a new reality

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Thanks to poor yields due to extreme weather, global wine production recently fell to the lowest levels in 56 years. While it becomes increasingly clear that climate change will cause…

Toxic. Sour. Atomic. Why We Love To Hate Gross Candy?

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In the vast anthropological catalog of contemporary humanity that is YouTube, there's an entire universe of videos where cute little kids bug out their eyes, gag and make hideous faces…

Dinner party food trends through the decades – from prawn cocktails to mini burgers

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Food trends have changed a lot in the last seven decades, from rationing in the post-war era of the Forties and Fifties, through to today, when we seemingly can’t get…

The science and art of wood and whisky

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Aging whisky in barrels isn’t new. Wood has long been an integral part of how whisky is made. Time spent resting in barrel allows the spirit to reduce its aggressive…

[Podcast] The Future of Flavor and Food With Sean Raspet

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In the newest episode of the Two Sense podcast, Perfumer Flavorist sits down with artist and Soylent flavorist Sean Raspet. Listen today for an insight into future of food, the…

Is ‘Natural Flavor’ Healthier Than ‘Artificial Flavor’?

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These ingredient appears in the nutrition labels of all kinds of foods. But what, exactly, is the difference between them? It turns out the biggest distinction may be in the…

5 ways our minds play tricks with our appetites

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From the moment we wake up, we start making decisions about food. Tea or coffee? At home or from a drive-thru? Will breakfast be cereal — and which kind, in…

Rising Alcohol Levels: How Winemakers are Adjusting

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As temperatures creep up across the winemaking world, many winemakers, especially in traditionally cooler climates, such as those in Oregon and Washington, are having to figure out how to keep…

TOP 8 INGREDIENTS YOU SHOULD AVOID IN YOUR CLEAN LABEL FORMULATIONS

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What started out as a trend has now become a real movement. Clearly, consumer’s desire for clean label products is here to stay and grow. Is this the dawn of…

A language for legumes: Can the Internet of Food help us know what we eat?

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Dr. Matthew Lange explains the Internet of Food and how it’s connecting everything in the food supply chain. Lange is the principal investigator at UC Davis’s IC-Foods. The organization is…

The Most Popular Candy of Every Decade

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Halloween means Halloween candy—and while the world changes too quickly all around us, every day, we have a feeling this tradition will continue for years to come. Sorry, dentists! But…

‘Surprising’ number of food allergies begin in adulthood, study says

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  New research has found that almost half of people diagnosed with food allergies developed this condition in adulthood, with Hispanic, Asian, and black individuals most at risk. According to data made…

Evidence that within each person, smell sensitivity varies over the course of each day

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A person's ability to smell may vary throughout the day in accordance with their circadian rhythm, according to new evidence in a small study by Brown University researchers who are…

Natural Vanilla Extract Flavours: Forced to Get Creative as Vanilla Prices Soar

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As Hurricane Harvey barreled toward Texas, Rebecca Masson, owner of Houston’s Fluff Bake Bar, thought about what was most important to her; what she had to keep safe. She ran…

Food scientists try to pin down exactly what influences the taste of beef

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"Terroir" is the most important word in the wine world, the summing up of what gives each wine its distinctive flavour and qualities. Winemakers say everything that "feeds" a grape…

A New Look At The Wine And Cheese Marriage

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Few scientific sensory evaluation research papers answer what makes a “good” or “bad” pairing of the two important fermented products. That analysis has largely been left to the subjectivity of…

The Flavor of Coffee – Science Meets FoodScience Meets Food

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Like many folks all over the world, I start my mornings with a cup of coffee…or three. I’ve had a few cups that were phenomenal, and many cups that I…

The Novel Taste of Old Food

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Forget freshness: These days, chefs are falling in love with the flavor of aged ingredients. Source: The Novel Taste of Old Food

What Stinky Cheese Tells Us About the Science of Disgust

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Why does this pungent delicacy give some the munchies, but send others reeling to the toilet? researchers at the Université de Lyon used fMRI imaging to explore the brains of…

Using Science and History to Unlock the Secrets of Bread

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Nathan Myhrvold and Francisco Migoya’s myth-busting new book, “Modernist Bread,” is a call for bakers to experiment and innovate. Source: Using Science and History to Unlock the Secrets of Bread

Michelin Star requirements: how to earn the culinary world’s top award | Verdict

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The guide is notoriously secretive about their Michelin Star requirements, but what does it take to earn the culinary world's biggest prize? Michelin stars for excellence are handed out by…

40+ Delicious Fruit Flavor Combinations for Cocktails

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What fruit works well with another? When developing cocktail recipes or pairing food and drink, this study in fruit combinations is a great resource. Whether you're a cocktail connoisseur, a…

Vanilla: The Politics of Flavor

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This increase in demand for an ingredient as volatile as vanilla beans will impact the entire food supply chain. Small bakeries could see the price of natural vanilla flavor skyrocket…

Shelf Life Extension Strategies for Bakeries

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With advancements in technology, the shelf life extension of baked products have been made possible through improving texture and preventing microbial growth. Source: Shelf Life Extension | Baking Processes |…

A Brief History of Flavour

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It’s clear that people have been eating well — and cooking well — for centuries. The evidence isn’t only in old cookbooks, which are a fabulous paper trail of their…

Making it the Middle Eastern way

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Cinnamon, cloves, cumin, nutmeg, coriander, black pepper, chili peppers, thyme, and garlic tend to be essential. Expect olives, olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, and parsley…

How to make Effective Blends of Essential Oils

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If you are interested in making up your own blends, at home for solving the health-related issues via natural methods, this article will be your best guide! Source: How to…

The Science Of Leftovers: Why They Taste SO Good

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Something really weird happens between the time you put your dinner in the fridge and the time you heat it up the next day. Once heavenly fried chicken deflates into…

The mind of the meat eater – scientists reveal the psychology of carnism

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Research concludes that behind the human willingness to eat meat lies an involved belief system linked to hierarchical structures.The first international survey into the attitudes of meat eaters has found…

Smell and flavor of plants: Getting on the terpene train

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What to know about terpenes: Smell and flavor of plants, specifically marijuana Legal for everyone Medical benefits Terpene examples: Pinene, Limonene Terpenes/essential oils Photo Credit: Statix.Pexels.com Marijuana terpenes have recently…

These Are the Chemical Compounds That Make Wine Taste So Good | VinePair

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Wine tasting terms may sound ethereal, but flavor all comes down to chemical compounds. These are the ones that impact the taste of your wine. Source: These Are the Chemical…

Properties of essential oils

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