Walkers KFC crisps: how flavour houses recreate restaurant dish flavours for snacks

Following the launch of Walkers KFC crisps, PURE NPD looks at the techniques used by flavour houses to create professional food and drink flavours

Textured plant protein: How is it made and what are the options?

PURE NPD delves into the topic of textured plant protein, highlighting the main examples and detailing the science

How do you reduce the fat content of a dressing/sauce but without affecting the creaminess?

In a commercially produced ranch dressing, for example, you could reduce the fat content by reducing the oil content. Most manufactured ranch dressings are effectively...

How do you make ice cream with hardly any calories?

The bulk of the calories in ice cream are coming from the sugar and fat content. Depending on the variety, one may be making up more of that total than the other

What are the benefits of dry-ageing meat, from a flavour/texture perspective?

Freshly slaughtered meat has relatively few inherently interesting sensory properties. It’s why meats are seasoned, seared or roasted to create the umami associated with the Maillard reaction

What supplements can you use to help substantiate immunity claims for your F&B product?

Our head of NPD discusses the challenges with immunity claims with health-focused products

What exactly is ‘biohacking’?

As nootropics continue to rise in popularity, our head of NPD details the larger biohacking concept

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