Insights

Chinese consumers increasingly make dairy purchase decisions based on health benefits. Products with a lower fat content, reduced calories and added fibre, that maintain a luxurious texture, enable customers to address a variety of health and wellness concerns. Products with a lower fat content...

Plant-based dairy alternatives, such as vegan cheese and nut-milks are evolving global consumer trends. Greater interest in nutrition claims and lifestyle changes are driving consumers to purchase previously unconsidered products as part of their weekly shop. The market for plant-based alternatives...

Replication of ‘crunchy’ sounds could influence our texture perception of food, even when the associated feeling is absent in the mouth. A recent study by the National Institute of Industrial Science and Technology (AIST) Japan, reported on in food and beverage publication Food Navigator, found that...

Not only does salt/ sodium bring a unique salty taste and act as a flavour enhancer, but it also acts as a preservative, bonding agent and texture modifier. Sodium also plays an essential role in the biological function of cells and fluid balance. Salt is ubiquitous in food and essential to common...

Consumers around the world understand the digestive health benefits of fibre and want to increase their consumption of fibre. They are on the lookout for products that provide fibre but still deliver great taste and texture, while promoting the growth of beneficial gut bacteria. “Fruit and...