New Opportunities in Sensory Innovation for Flavor Ingredients

New Opportunities in Sensory Innovation for Flavor Ingredients

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The report helps to understand these drivers and their effects. In addition, emerging technologies, new business practices and novel R&D are driving developments in sensory innovation.

Ethnic Food

The impact of travel and immigration has led to a general increase in the range and complexity of foods available (and expected) in most developed regions. The number of people traveling to all continents has increased in recent years. Increased travel means increased awareness and knowledge about diverse cultures, food and flavors.

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Garlic—a flavor often associated with ethnic and international food—accounted for 2.0% of new product launches in this food group. The popularity of garlic in the natural foods group shows a trend towards the fusion of natural foods with ethnic foods.

Other topcis discussed: Healthy and Indulgent; Naturals; Functional foods; Dark chocolate; Confectionery; Ethical Flavors for the Future