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“I remember tasting pure ammonium chloride,” Hellsten said. He had pushed up the sleeves of his cardigan and was rooting around in the licorice pile.

Cassava leaves have been especially evident in packaged snacks from cassava leaf chips to popped cassava and even a cassava leaf jerky. 

Coffee consumption is expected to be twice as large as tea consumption in Japan by 2022. Coffee beans is the most prominent format, representing 32 percent of total volume sales in 2018. On the other hand, sales of fresh ground coffee pods are expected to slow down due to the limited space in Japan’s households in urban areas.

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This year, the Peruvian favorite, a milk-chocolate-and-peanut candy bar, turns 90. First developed in 1928 by a company called D’Onofrio, it was sold out of a wooden wheelbarrow known as the hokey pokey. Over the decades, it took over the chocolate market in Peru, and the brand, now owned by Nestlé, still sells 148 million candy bars a year. It also just got a bit of a makeover, with new packaging and a new slogan on its wrapper: ‘‘Wear a smile.’’ To show it off, Nestlé Peru is running a huge marketing campaign, on TV, in newspapers and on outdoor LED screens around Lima.

RICHARDTON, N.D. — Stone Mill LLC seems to be an island of prosperity amid the stormy seas of agricultural commodity prices and trade woes.

Edinburgh Rock, a confection that looks like a stick of chalk, was invented by a Scotsman known as Sweetie Sandy in the 19th century, when, as the myth goes, he found that old trays of candy developed a pleasingly crumbly texture. Recently, Ross’s of Edinburgh, the only company to manufacture the candy in Scotland, was set to close, as no descendants wanted to take over the family business. But a local businessman named James Anderson stepped in, and Edinburgh Rock is still manufactured in Scotland. Flavors include peppermint, raspberry, orange, lemon and vanilla.

Other suggestions included buttery, burnt, caramel — language that Kimmerle approved. Now she was ready to move on to flavor. She told everyone to write down any words that came to mind, whether they were one of the five basic tastes or any of the trillions of aromas the nose can detect. “Remember,” she added, “taste is what our taste buds sense. Everything else is a texture or an aroma, a volatile, airborne scent.” The semantics of taste are a little finicky. The folks at Long Grove were tasting the candy, but now their task was to describe its flavor, which exists at the intersection of taste, aroma and even feeling (like the burning heat of a chile or the icy chill of menthol). Confusion radiated from their faces.

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Sources: Conflict Monitor by IHS Markit (control areas); WorldPop (populated areas) Note: Areas of control based on IHS reports from Sept. 21, 2015, to March 26, 2018.

Cassava. A specific star of the plant-based phenomenon is cassava, also known as yuca, a starchy tuberous root native to South America. Grain- and gluten-free, the cassava root is high in carbohydrates, but its leaves are a reported good source of protein and rich in lysine. 

In fact, matters of taste are highly personal, and often colored by past experience. Both genetics and childhood exposure shape our earliest culinary preferences. And for adults, nostalgia — a literal longing for home — can also affect the flavors toward which we orient ourselves. This is why there’s no one candy bar or bottle of wine that is universally beloved. And yet, because we’re human, we can’t help devoting ourselves to the pursuit. Sensory offers a reprieve from such futility; instead of encouraging the quest for a singular “best,” it allows you to define, in plain terms, what sits before you, and determine how it makes you feel.

HCP editors pick key news, trends, new products, and analysis of pharmaceutical, biologics, and medical device packaging.


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