The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Recent advances in sensory evaluation have provided an increasingly sophisticated framework for understanding how consumers perceive food products. Researchers are now employing innovative ...

Food companies trying to understand how consumers feel about a new product have relied on surveys, focus groups, and sensory panels for decades. But according to Mario Ubiali, founder and CEO of ...

Cutting back on animal protein in our diets can save on resources and greenhouse gas emissions. But convincing meat-loving consumers to switch up their menu is a challenge. Looking at this problem ...

OpenAI’s ChatGPT tool has found widespread adoption, from assisting with academic work and domain-specific deep research to speeding up drug discovery. People are also loving its Ghibli image ...

We have successfully closed the gap between the sensory experience of plant-based protein foods and traditional animal proteins, as demonstrated by a food sensory panel. This breakthrough not only ...

From specialty ingredient innovation to recipe testing, food brands of all sizes turn to Foodology by Univar Solutions for help tackling product development and formulation challenges. Our ...

Artificial intelligence isn't new to food R&D: McCormick, which owns brands including Frank's RedHot, Cholula and Old Bay, has been using AI in flavor development for a decade. Unilever says its ...

To persuade more people to switch to plant-based alternatives, manufacturers will need to address one of the top barriers to uptake: the sensory experience. Closing the sensory gap is critical to the ...