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

• 

  3 x concepts that understand that healthy is hot

  More than ever, consumers want to live a healthy life. And while consumers' expectations around health keep evolving, food continues to play an important role in a healthy lifestyle....

  Read the story

• 

  The unstoppable health trend: does function beat flavour?

  Food plays an important role in terms of energy and health. As consumers are increasingly striving for a healthier lifestyle, food is becoming more and more important. The Taste Tomorrow...

  Read the story

• 

  How to measure and adapt to evolving taste preferences

  For most consumers, taste is crucial when buying a product. But how can you assess whether the taste of your latest creation is going to appeal to your target audience? Apparently,...

  Read the story