Article

Mr Bernard Lahousse is one of the founders of Foodpairing, a science-based tool that helps to develop new flavour combinations. Following his presentation at Taste Tomorrow in China in May 2012, we sat down with him to discuss this inspirational tool.

Foodpairing is a source of inspiration that allows chefs, bartenders and others in the food industry to create new combinations of ingredients for dishes or drinks. Foodpairing is not based on intuition or existing recipes, but on science, providing an objective overview of possible pairings.

 

Print the article

Featured

• 

  Pakes, scuffins and baissants: hybrids remain popular

  Consumers all over the world have a soft spot for hybrid bakery goods: traditional patisserie and bakery classics, but with an innovative twist. A new shape, a new combination of tastes, or...

  Read the story

• 

  France: consumer expectations for Bakery in the ‘new normal’

  The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase.  To understand these changes in behaviour and to offer our...

  Read the story

• 

  Greece: consumer expectations for Bakery in the ‘new normal’

  The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase.  To understand these changes in behaviour and to offer our...

  Read the story