Monthly Archives: August 2019

Taste is all in the Mind

Whether people prefer bitter or sweet beverages, such as coffee or cola, depends more on how they make them feel than their taste, research suggests.

Northwestern University Scientist Marilyn Cornelis searched for variations in taste genes that could explain people’s beverage preferences. Instead, she found that preferences are based on genes related to the psychoactive properties of these beverages.
“People like the way coffee and alcohol make them feel. That’s why they drink it. It’s not the taste,” explained Cornelis, Assistant Professor of Preventive Medicine at Northwestern University’s Feinberg School of Medicine.

In the study, beverages were categorised into two groups: one bitter-tasting group which included coffee, tea, grapefruit juice, beer, red wine and liquor; and a sweet-tasting group which included sugar-sweetened beverages, artificially sweetened beverages and non-grapefruit juices.
Scientists collected 24-hour dietary questionnaires from 336,000 individuals in the UK Biobank and counted the number of servings of these bitter and sweet beverages consumed.
The study – which is claimed to be the first genome-wide test for bitter or sweet beverage preferences – highlights important behavior-reward components to beverage choice and adds to our understanding of the link between genetics and beverage consumption.

Alcohol intake is related to more than 200 diseases and accounts for about 6% of deaths globally. Understanding taste preferences could indicate ways to intervene in people’s diets, but Cornelis said these results highlight the potential associated with this approach.
She found people with a variant in the FTO gene preferred sugar-sweetened beverages, which was surprising considering it was previously related to a lower risk of obesity.
“It’s counterintuitive,” Cornelis said. “FTO has been something of a mystery gene, and we don’t know exactly how it’s linked to obesity. It likely plays a role in behaviour, which would be linked to weight management. The paper is published in Human Molecular Genetics.

Article published in What’s New in Food Technology & Manufacturing | Jul/Aug 2019

2019 Food and Beverage Industry Awards WINNER!!!

At a gala event in Doltone House in Sydney’s Darling Harbour on 18th July 2019, the winners of the 16th Annual Food and Beverage Awardswere announced.

WINNER – BEST OF THE BEST – INOX
Proudly sponsored by Platinum Sponsor Flavour Makers, the Best of the BestAward recognises excellence in food and beverage manufacturing, celebrating the best product of the year. All finalists are automatic entrants for the Best of the Best Award.

WINNER – INNOVATIVE TECHNOLOGY OF THE YEAR – INOX
INOX Australia supplied a Melbourne based company in 2019 with a beef, chicken, seafood and vegetable stock processing system that provided their customer with increased yield, improved processing time (from 12 hours down to two hours) and included a heat recovery system to provide heated water for the fully automated clean in place system that cleans the processing system to ready it for the next batch. The system was designed in conjunction with the customer from its initial feasibility study, through the process design, design of the equipment and installation and commissioning of the entire process.

Good Appearance in Beverages


Increasing the comfort of healthy food has become a global trend this year. Mintel (2019) has said that a new generation of food and drink consumption has come to a close. The consumer preferences nowadays are advancing demand for more natural, nutritious, or customizable products. It can help people who have busy schedules to consume them without worrying about their health or curiosities of the ingredients, flavors or formats.

In beverage industries, they are going to produce healthy beverages, such as juice and fiber based beverages. Both have specific quality parameters, i.e.. high turbidity and cloudy visualization. It challenges the industry because of the two forms of foam on the bottom.

Formulators need to make clouding agents to stabilize the cloudy appearance in the products. The additive is the presence of emulsifying agents in water, so it wants to create a cloudy appearance in beverages.

Besides adding the clouding agents, the turbidity appearance can be done by adding essential oil, such as citrus oil. This oil is known as flavor emulsion because of its functional character as flavor enhancer and maintaining the turbidity. However, adding the clouding agents to the beverages wants to be dispersed into unstable liquids. That is because the microscopic oil droplets in the water are interacting, so they want to be separated from water.

To ensure the quality of the clouding agents based on its stability, it is necessary to use emulsion technology. Making clouding agents usually starts with a breakdown of the oil droplets into small pieces in the water phase. gum and / or modified starch, so the oil droplets will not blend. To maintain stability, the addition of other emulsifiers (co-emulsifiers) in beverages with clouding agents also needs to be done.