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Flavours in Vegan Foods
Vegan is the most trending term in foods these days, although most of the global consumers are well familiar with Vegetarian and Vegan foods. Domestically, Vegetarian is a very well-known term. However, now even the domestic consumers demand is more towards Vegan. Both these terms Vegan and Vegetarian, seem to be interchangeable but the reality is not so simple. Vegetarian […]
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Effect of Carbohydrates on Flavor Perception
Among the three macro-nutrients of the food matrix, carbohydrate provides energy to our body. Chemically they are made of carbon, hydrogen and oxygen. Saccharides are the basic building blocks of carbohydrates. Based on molecular weight, carbohydrates can be classified into four categories. Monosaccharides like Glucose, Fructose, Galactose etc. Disaccharides like Sucrose or Lactose Oligonucleotides like Raffinose Polysaccharides like Starch, Cellulose, […]
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Sensory Attributes of Fats
Among the three essential needs of human beings, food stands ahead of cloth and shelter. Food is vital for providing nutrition to our body. The macro-nutrients of food-matrix, like protein, fat, and carbohydrate, performs critical body functions. In our daily diet, fat is a chief source of energy by providing nine calories per gram. Fat is naturally occurring triglycerides whose […]
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Flavor and Protein interaction
When we talk about any food product’s food matrix, we refer to the nutrient and non-nutrients components and their relationships. Carbohydrate, protein, fat, vitamin, mineral, flavour etc., are some of its parts that arise in our mind. Among them, protein is one of the significant component having a prominent role in the food matrix. And this protein is considered an […]
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How some Flavours can easily connect with your mood
‘Sweet is Happy, and Bitter is Sad’- this is what a child would respond to when you ask the relation of flavour and mood. The mood is the way that you feel at a particular time when we are happy we say we are in a good mood. Often our memories are linked to food or its flavour, and they […]
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Flavour concepts that continue to stay relevant even today
We often think what’s in a name that makes it so significant. Well, it’s the identity of the thing to which the name is attached. Right! Names of certain things become very popular because these things have some unique characteristics, liked by many. When we talk of something ‘famous’, we see it from various angles, but what is it that […]
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Off-taste Masking through Flavourings
In today’s modern world of food and beverage products, pure taste and mouth feel are no longer enough for the consumer. Today’s modern consumer is looking for far, healthier options. Obesity is an issue, especially in children, tooth care, diabetes, salt content, fat content. The inclusion of vitamin and mineral all are now rapidly becoming the benchmark. These are very […]
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Confectionery as a category and Indian Market
It is tough to specify confectionery definition in the exact term. It is an art of making sweet items, that are rich in sugar and other speciality ingredients to make it more delightful and attractive in terms of texture, colour, taste and flavour. The others include liquid glucose, acids, colours, flavours, stabilisers, emulsifiers, fats, milk solids etc. History of confectionery […]
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Sugar Reduction with Flavours
In today’s modern and ever more health-conscious world, there is a growing demand and need for there to be a reduction in the level of sugar consumed. It is especially required in beverages as it contains the maximum amount of sugar. Why is this necessary? Table Sugar, as we know, is Sucrose which is a DiSaccharide. The basic chemical formula […]
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Sodium Reduction with Flavours
The world’s favourite and most effective flavour enhancer is salt. All other flavour enhancers such as Monosodium Glutamate, The Ribonucleotide (I+G) are highly effective but only in conjunction with salt. What we refer to as salt is Sodium Chloride (NaCl). It is a highly stable molecule since it is the perfect match between the most reactive Group 1 element Sodium. […]
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- Pinned
- Recent
- Flavours in Vegan Foods
17 Sep 2021
- Effect of Carbohydrates on Flavor Perception
25 Oct 2020
- Sensory Attributes of Fats
26 Sep 2020
- Flavor and Protein interaction
26 Aug 2020
- Flavours in Vegan Foods
17 Sep 2021
- Effect of Carbohydrates on Flavor Perception
25 Oct 2020
- Sensory Attributes of Fats
26 Sep 2020
- Flavor and Protein interaction
26 Aug 2020
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Disclaimer
The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.