Tag Archives: taste

Improved Tamarind Beverage Process – Scientific Paper Series

This is a paper looking at the potential of a less used Nigerian traditional drink produced from Tamarind


from: AJFAND
(click image for full story online)

The paper looks at different recipes based on the level of the added Ginger, Clove and Pepper. It presents taste and analytical results along with traditional and improved process descriptions.

Salty Ice Cream

Many years ago Monty Python had a sound bite on a crisp factory that sold salt and vinegar ice and crispy bacon ice creams – it was counter posed by a shop that sold strawberry flavoured chips!

But now its for real and not a joke!

Häagen-Dazs® | Products | Häagen-Dazs Reserve™ Series | Fleur de Sel Caramel.jpg

from: Haagen-Dazs
(click image for full story online)


Its described as:

Fleur de Sel caramels covered in a chocolaty coating blended into caramel ice cream with caramel ribbons and French sea salt accents. Crisp, salty nuances harmonize with rich, creamy caramel for the ultimate combination of sweet and salty.

I look forward to tasting it, but wonder where? my family would be conceptually opposed to the mixture of sweet and salty.

What is interesting about this is the focus on tastes linked to foreign countries. This ties in with some on my previous blogs on Trends and some foods I’m seeing in France. Maybe with a mobile and frequently holidaying population products from far away countries have an appeal – even if the flavour is not strictly a flavour of the country. The consumer’s taste and marketing needs over rule the local flavour profile and become a concept. Amarula Cream is a classic example of this – more about this one day perhaps.

Karoo Lamb

This morning on AgriTV, Dr Kirsten from the University of Pretoria spoke about there investigation into the potential of using the Geographic Indication (GI) approach to adding additional value to mutton products from the Karoo.


Unfortunately, Dr Krsten’s part of the information is in Afrikaans, but is mainly a general discussion of the potential of GI, which can certify that foods have certain qualities or enjoy certain reputations, due to their geographical origin. He also identified the need for work to establish whether the Karoo Lamb is really a distinct product.

The second half of the article is in English and outlines the techniques used by Christine Leighton of ARC to prove that Karoo Lamb does in fact have a unique taste. This is hypothesised to be a result of the Karoo bush the sheep graze. In fact attempts to find differences between different breeds of sheep and between sheep from different areas outside the Karoo.

I was wandering what the opportunities there are within Africa? Is anyone active with surveying the opportunities?