Demand for natural, origin vanilla is on the rise. But how to ensure supplies from cyclone-prone Madagascar are stable and sustainable? FoodNavigator spoke to Symrise about food credits for farmers, diversified sourcing and quality bonuses.
Children’s snacking choices – whether they prefer sweet, fatty or bitter flavours – could be genetically pre-programmed and understanding this could help people make healthier choices, new research suggests.
Gluten-free products are already widely perceived as a better-for-you option, but occasional gluten-free shoppers would like to see additional health claims added to the label, new consumer research reveals.