Layered fermentation: Muri draws on kvass and kombucha to create a complex wine alternative

Matching the complexity of wine’s flavors and aromas poses a sizeable challenge for low and no alcohol alternatives. But Muri – a range of NoLo wine alternatives launching in the UK – is drawing on fermentation techniques from kvass and kombucha to offer the depth of flavor and mouthfeel required. The brand launched in Copenhagen

Industry insights from NIZO (P3): Improving the sensory experiences of plant proteins

In this series, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. Today, he focuses in on the hot topic of improving the organoleptic profile of plant proteins. Continuing our exploration of the protein transition, this month I again spoke to Fred

AI for accurate predictions of consumer perception and preference

“The right taste and texture are critical to brand success while speed and accuracy are key in getting the right product to the right consumers. ​ Historically, the world’s numerous languages are bountiful with adjectives, and the only way to describe taste was to rely on those adjectives. Today, Analytical Flavor Systems, the New York-based

Efficient food sensory technology for sweets and snacks

Interview on ProSweets 2021 with Bianca Schneider-Häder, DLG Food Centre Which role does food sensory evaluation play in the sweets and snacks section? How is the Corona pandemic currently affecting food sensory aspects within the companies? How can sensory tests and training be carried out in the present situation? How will the food sensory section