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 ...
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 ...
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