A Greek exit from the euro could lead to a strong export boom – or it could lead to a depression and hurt eurozone growth, thus wiping out export demand, according to Euromonitor economist Daniel Solomon.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
As colour specialists we are receiving more and more requests from the food industry in this regard. Great article.
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Journalist at FoodNavigator providing specialist coverage of the European food and beverage industry for a global readership, covering market trends, business and financial news, scientific developments in food and nutrition, and related regulatory news.