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Unique Ice Cream Flavours: Scooping Into The Future
Imagine a world where every scoop of ice cream transports you to a new realm of taste—exotic fruits, indulgent chocolates, fragrant flowers, ethnic flavours, childhood nostalgia, and surprising whimsical combinations. Here are some flavour trends and consumer preferences which are poised to shape the future of ice cream flavours and revolutionize the ice cream industry. Plant-based, dairy-free innovations and novel […]
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ELEVATE YOUR SNACK OFFERINGS WITH A RANGE OF SIGNATURE SAVOURY TOP NOTES BY KEVA FLAVOURS!
In our fast-paced world, people seek constant novelty, making innovation crucial for staying relevant. The snack industry faces the ongoing challenge of creating appealing products aligned with consumer preferences, demanding substantial research and development investments. Innovative savoury top notes are the solution to tackle this issue. They help you thrive in this competitive snack manufacturing landscape. At Keva Flavours, we […]
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Saffron Flavour: The Golden Elixir of Culinary Excellence
Saffron’s legacy gleams as a radiant thread woven through the fabric of human history—an enigmatic journey that exudes allure. Its time-defying odyssey mirrors opulence, taste, and tradition. From antiquity to present-day kitchens, saffron’s indelible mark persists. It graced regal tables, symbolizing riches, and its aroma and taste enhancing generations of recipes. Saffron, a special spice, comes from the stigma of […]
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Sensory Evaluation of Food Products
Senses behaviour: Human body has 5 organs that help us in the process of sensorial assessment of a food product. These are (1) Eye – senses colour, surface and shape (2) Nose – senses taste, odour, aroma (3) Tongue – senses surface, taste, elasticity, hardness, roughness, crispness (4) Finger –surface, shape, elasticity, hardness, roughness, crispness and (5) Ear – crispness. […]
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Effect of Carbohydrates on Flavor Perception
Among the three macro-nutrients of the food matrix, carbohydrate provides energy to our body. Chemically they are made of carbon, hydrogen and oxygen. Saccharides are the basic building blocks of carbohydrates. Based on molecular weight, carbohydrates can be classified into four categories. Monosaccharides like Glucose, Fructose, Galactose etc. Disaccharides like Sucrose or Lactose Oligonucleotides like Raffinose Polysaccharides like Starch, Cellulose, […]
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Sensory Attributes of Fats
Among the three essential needs of human beings, food stands ahead of cloth and shelter. Food is vital for providing nutrition to our body. The macro-nutrients of food-matrix, like protein, fat, and carbohydrate, performs critical body functions. In our daily diet, fat is a chief source of energy by providing nine calories per gram. Fat is naturally occurring triglycerides whose […]
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Flavour and Protein interaction
When we talk about any food product’s food matrix, we refer to the nutrient and non-nutrients components and their relationships. Carbohydrate, protein, fat, vitamin, mineral, flavour etc., are some of its parts that arise in our mind. Among them, protein is one of the significant component having a prominent role in the food matrix. And this protein is considered an […]
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How some Flavours can easily connect with your mood
‘Sweet is Happy, and Bitter is Sad’- this is what a child would respond to when you ask the relation of flavour and mood. The mood is the way that you feel at a particular time when we are happy we say we are in a good mood. Often our memories are linked to food or its flavour, and they […]
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Caramelization Reaction in Browning
Have you ever wondered how sugar turns into delicious caramel when heated? Have you ever noticed how the crust of bread turns brown when baked? Have you ever thought how white potato turns brown when fried? The reason behind this magic is a browning reaction or, Maillard reaction. Browning reactions are very well known for the development of the brown […]
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Process Flavours
It is said that the sense of smell is the earliest identified sense of human being in history. When compared to the sense of other animals, the human is far more developed. This sense can help us to distinguish between various flavours and their combinations. A flavour is a substance which is a combination of certain aroma chemicals giving characteristic identity […]
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The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.