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Good Libations

Tags: Coffee Source: Symrise

Science Cracks Coffee's Genetic Code. Up Next: Frankencoffee

Food Science Scientists have managed to sequence the java genome, a breakthrough that brings new insights into the vener...

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Understanding the Rise of Hispanic Consumers in the U.S. - Part 1

Hispanics are the single fastest growing group of minority consumers in the U.S. today, making them an increasingly important focus for food and…
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Good Libations

Tags: Food Trends, Wine Source: Symrise

Pairing Sparkling Wines With Comfort Food

Sparkling wines have long accompanied aristocratic bites such as foie gras and caviar. But now chefs and bartenders on b...

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Good Libations

Tags: Millennials, Whiskey Source: Symrise

Whiskey-based drinks target Millennials; superfoods often a turnoff

Casual dining chain bartenders are creating new whiskey-based drinks designed to attract Millennials. Applebee’s cocktai...

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The Five Worlds of Freshness - Part 2: Natural

What it means to “Feel Fresh Everyday” What does it mean when someone says that a food or beverage tastes or smells “fresh?” This is the second in…
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Good Libations

Tags: Tea Source: Symrise

Keep Your Cool: 10 Tasty Ways to Upgrade Your Iced Tea

Labor Day may have come and gone but it's still summer and temperatures are sweltering. Why not cool off with a glass of...

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Good Libations

Tags: Cocktails Source: Symrise

The science of mixing mind-blowing cocktails

David E Embury was a lawyer, cocktail enthusiast and all-round stickler. Incredulous that people thought they could serv...

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The Five Worlds of Freshness - Part 1: Cleanliness

What it means to “Feel Fresh Everyday” What does it mean when someone states that something tastes or smells “fresh?” Our research has shown that…
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Good Libations

Tags: Coffee Source: Symrise

The Multimillion Dollar Quest To Brew The Perfect Cup Of Coffee

On a Thursday morning in May, a man and a woman roll into a midtown Manhattan office with two James Bond-looking suitcas...

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Good Libations

Tags: Spirits Source: Symrise

Raising a Glass to American Upstart Distillers

In March 2011, Michael Vachon, an American expatriate working for a struggling tech start-up business in London, was in ...

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