Expert Answers

What’s Sweet in 2018?

21 February, 2018
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The following excerpts have been taken from the article What’s Sweet in 2018 from the February 2018 edition of The World of Food Ingredients. For the entirety of the article, click here. Key suppliers offer their thoughts on trends to watch in sweet goods. Which trends are driving new product development and where are the […]

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How does food colour affect consumer preferences compared to flavour, aroma, texture and other key attributes?

31 May, 2012
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How Does Food Colour Affect Consumer Preferences Compared to Flavour, Aroma, Texture and Other Key Attributes? Louisville, KY, USA — How does colour affect consumer preferences compared to flavour, aroma, texture and other key attributes? DDW explores this question in the Expert Answers Video Series. To answer this question, DDW turned to Institute of Food […]

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Jennifer Guild discusses changes in food ingredient regulations

20 March, 2012
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Jennifer Guild Discusses Changes in Food Ingredient Regulations Louisville, KY, USA — Jennifer Guild, regulatory expert and DDW’s Global Food Science & Regulatory Manager, discusses recent changes in food ingredient regulations in this episode of DDW’s Expert Answers Series. We asked Ms. Guild how the food ingredient regulatory environment is changing from a customer’s perspective. […]

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Innovations in Caramel Colour for Europe

13 March, 2012
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Louisville, KY, USA — What caramel colour and burnt sugar innovations are European retailers currently looking for? How have these innovations changed the demand from food and beverage manufacturers in Europe? John Calland, European Sales Director for DDW, answers these questions in the following Expert Answers interview. “In terms of innovation,” Calland says, “what the […]

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