Mars predictive technology, iSense flavor profiling, Ajinomoto’s umami study and more features in our roundup


‘360 degree view’: Mars Australia harnesses predictive technology to accelerate consumer understanding post-COVID and NPD

Mars Australia has stepped up its use of predictive technology and big data to improve its understanding of consumer purchasing behavior after COVID-19, as well as to accelerate new product development and innovations.

Mars Australia is partnering with data and consulting firm IRI to do this, using the latter’s data and analytics to create its own Revenue Growth Management (RGM) platform which, when completed, will guide the confectionery giant in various aspects of sales, marketing and new product development. and more.

“The Australian grocery market is more competitive than ever today. [The] relationship between brand equity and perceived value in the purchase journey [is ever more] important, and online shopping [in Australia] is also evolving rapidly ”,Mars commercial director Patrick Hughes said.

“[All of these changes] disrupt the industry environment, we [needed] to find new opportunities and achieve growth.

The Flavor Pantone: Taste-Based Profiling Technology Commits to Redefining the Flavor Industry and Driving the NPD

A food tech company making progress in Asia aims to redefine the flavor industry by focusing on taste as a never-before-used parameter that has huge potential to help food and beverage manufacturers boost product development and productivity by taking the guesswork out of it.

According to iSense CEO Mathieu Aste, right now flavors are being sold and defined on the basis of art and anecdotes that evoke feelings – but not data – which adds a lot of guesswork for manufacturers who do not have a reliable basis for comparison.

“Today’s flavors are defined by many parameters – their chemistry, their applications, their solubility, and so on. – but in a way, not according to their most important attribute, which is taste ”Aste said FoodNavigator-Asia.

Amino Acid Effect: Ajinomoto Study Finds Umami May Reduce Stress In People On Low-Sodium Diets

A study by Ajinomoto found that adding an umami substance may relieve some of the stress caused by lower food satisfaction in people on a low sodium diet.

Supplied as free L-glutamate, this finding may prompt consumers to make healthier choices without sacrificing palatability and lead to the development of umami-based food products.

Typically, people on a low sodium diet, such as hypertensive patients, have difficulty maintaining their diet due to appetite problems, which can lead to stress. Salt improves the taste and palatability of food, but also helps preserve food and helps fermentation, making salt reduction a major issue for the food industry.

Adding umami substances such as the amino acid L-glutamate can help maintain palatability of foods while also contributing to lower sodium content.

Next Generation Herbal Products: Protein Digestion Results May Inspire New Product Development – Scientists

Scientists have discovered that meats of plant origin are digested differently from meats of animal origin in a human intestinal model and suggest that these results could facilitate the formulation of a new generation of plant-derived meat analogues with a improved quality and nutritional attributes.

Conducted by researchers from China and the United States, a plant-based beef and an animal beef were subjected to a simulated gastrointestinal model, and it was found that proteins and lipids were digested differently in the two. products.

One of the authors, Professor David Julian McClements, said FoodNavigator-AsiaThe huge movement towards plant-based foods for sustainability, animal health and welfare was a reason for this study.

Fantastic light: LED technology prevents mold in strawberries and improves phenol content

LED lighting technology has been shown to inactivate mold deterioration and at the same time increase certain phenolic compounds in strawberries.

In this study conducted by researchers in Singapore, China and Korea under the direction of Professor Weibiao Zhou of the Department of Food Science and Technology at the National University of Singapore (NUS), 405nm LED lighting technology had a significant antifungal effect on Stoloniferous rhizopusand Botrytis cinereain strawberries.

The technology is marketed by a Singapore-based company, SafeLight, which has previously tested its antifungal effect on tomatoes.


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