-
The rise of Dairy Alternatives
Lately, there has been a huge surge in dairy alternatives and more and more research is being focussed in this direction. Abstaining from dairy could be a result of health problems such as lactose intolerance, IBS or any other inflammatory diseases, or due to lifestyle choice such as being vegan or following alternative medicine systems ... Read more
-
Different Types of Tea Flavours
The aromatic cuppa that wakes us up in the morning or refreshes us during our 4 pm break has no doubt undergone a massive transformation. Tea as a beverage has its origin in Asia where the health benefits are celebrated as part of the culture. Tea is a rich source of several phytochemicals such as ... Read more
-
Snacking Indulgence with Health Benefits
In the fast-paced modern times, snacking or convenience “go to” food is an integral part of our lives. Snacks are instant food products manufactured and packaged in a way that they have an extended shelf life. No doubt, snacks are stocked in every house, pantries of corporates, armed forces, hospitals etc. and even figure in stockpiles ... Read more
-
Technology to increase shelf life of flavours
The main principles for the development of encapsulated powder flavourings are for any one of three main reasons. To produce a flavouring with an increased shelf life To produce a flavouring with improved thermodynamic stability To produce a flavouring that is soluble in water Encapsulated Flavour Powders Firstly, an emulsion is made. This is done ... Read more
-
Flavours for reduced fat products
Consumer preference for a food product is dictated by its taste and aroma. Though health conscious consumers are on a lookout for low fat low calorie products, they are in no mood for bland tasting cardboard food. With public health organizations emphasizing on limiting fat intake to 30% of the total calories consumed, there is ... Read more
-
Flavor release and perception in mouth
Eating is the phase at which food flavour is discharged, detected and judged by the consumer. The connections between flavour component and sensory perception are not properly cleared. When we consume food, flavour perception is controlled by nature and measure of volatiles present in food, the availability of these volatile compounds to the sensory system ... Read more
-
Flavour and sensory perception
Flavour is paramount in an individuals’ development of likes and dislikes towards food products. Flavors are characterized by the presence of top, middle and base notes. The crisp, sharp, effervescent and noticeable aromas that you notice first are top notes. Fruity aromas such as citrus, berry, pear make up the top notes. Binding the top ... Read more
-
Difference between taste and flavour
Do taste and flavour mean the same? Is there any difference in both sensations? In reality, we can say that flavour and taste both are two sides of one coin and that coin is food. To describe the difference between flavour and taste, let’s have a look at it. Taste is defined as the sensation ... Read more
- Pinned
- Recent
- The rise of Dairy Alternatives
11 Jan 2019
- Different Types of Tea Flavours
20 Dec 2018
- Snacking Indulgence with Health Benefits
12 Dec 2018
Flavouring Legislation and Food Safety12 Sep 2018
- The rise of Dairy Alternatives
11 Jan 2019
- Different Types of Tea Flavours
20 Dec 2018
- Snacking Indulgence with Health Benefits
12 Dec 2018
- Flavouring Legislation and Food Safety
12 Sep 2018
Blog Archive
-
2019
-
January (1)
-
2018
September (1)
July (1)
March (7)
January (4)
2017
October (2)
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.