2025 1+2

Give a bacteria-fungi biofilm access to sweetened tea and you can make not only kombucha – but a fibre vital to making clothing.

Top five factors influencing consumer spending - sustainability, ultra-processed foods (UPF), habits, trends, affordability.

Cherry is trending as both a color and flavor: with brands embracing the sweet and fruity profile.

Here's what that means.

A compelling new study is building on a growing body of evidence showing a common exercise supplement used to build muscle may also confer beneficial mental health outcomes. The small trial demonstrated how adding creatine to a course of cognitive behavioural therapy can lead to greater reductions in depressive symptoms after eight weeks compared to patients receiving psychotherapy alone.

The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, re...

Understanding the science behind meaty tastes and textures could be the key to more people switching to a planet-friendly plant diet, researchers suggest.

This study aimed to deeply evaluate the potential of octenyl succinic anhydride (OSA) starch, chickpea protein isolate (CP), and citrus fibers (CF) as…

Improved analytical techniques mean tiny amounts of endocrine disrupting compounds or PFAS can be found in many places. But is it a problem? Anthony King talks to the scientists on both sides of the fence

Scientists have long sought to understand the exact mechanism behind water splitting by carbon nitride catalysts. For the first time, Dr. Paolo Giusto and his team captured the step-by-step intera ...

Just three nasal injections of blood cells called platelets helped people whose smell was affected by covid-19 identify new odours

It's more important than you think.

Evolution was fueled by endosymbiosis, cellular alliances in which one microbe makes a permanent home inside another. For the first time, biologists made it happen in the lab.

Cans and bottles containing the chemical, which can cause health issues, were distributed in Britain at the end of last year

Late last week, LG Electronics announced it had acquired a majority stake in Bear Robotics, increasing its ownership of the San Francisco-based startup from 21% to 51%. According to South Korean ne…

Cultivated meats are typically hybrids of animal cells and plant proteins, but their high production costs limit their scalability. This study explore…

Instead of throwing away edible and nutrient-rich peel of bananas, oranges and other fruits and veg, here are five ways to make the most of them.

A new approach to simulating the electrons of small molecules like catalysts.

Salty taste in foods is a key sensory attribute for appetite enhancement, however, consumption of a high salt diet is associated with a high risk of hypertension, stroke, and heart diseases. To address this issue, the World Health Organization (WHO) has recommended reducing the global per capita salt consumption by 30% by 2025, with adults optimally consuming less than 5 g/day of salt. Therefore, the search for new salty substitutes to reduce salt intake in foods has become a research hotspot. Despite the ongoing endeavors of global research, multiple studies have focused on the application of a single category of salty alternatives or food processing quality (such as preservative effects and process characteristics), and there is still little comprehensive evaluation of these alternatives in terms of nutritional value, health impact, and consumer acceptance in the literature. This review will first outline the urgency of global salt reduction, followed by thorough discussion of salty substitutes and associated mechanisms from the perspective of human salty taste perception. Second, the present review will explore the potential application of salty substitutes and highlight the interaction between taste and odor in foods. Additionally, the potential impacts of salty substitutes on human health will be discussed. The present review will provide a scientific basis for the development of low salt products by food industry.

Whether driven by the climate crisis, tariffs or a thirst for the new, there are shifts ahead in the world of wine

Could gene editing produce a tasty citrus fruit that doesn’t interfere with prescription drugs?

A non-targeted analytical approach using gas chromatography–mass spectrometry (GC–MS) is proposed for the analysis of the free and bound volatile frac…

Uncover the latest innovation in food safety: the electronic tongue. Find out how this technology combines atom-thin sensors and AI to detect spoilage and contamination.

The oldest candy store in the United States has a long and impressive history, one that sets it apart from the more popular brands.

As science wrestles with the thorny job of proving, defining and understanding human consciousness, one pioneering startup aims to apply cutting-edge theories of consciousness to AI models – and create the first sentient AI. This is wild stuff.

Flavours this year include the traditional, the adventurous, and the therapeutic.

Think twice before reaching for 'Viagra honey'. Beyond being a scam, this adulterated honey poses significant health risks.

Tuber cumberlandense might have a future in whiskey.

Individual cells in the brain light up for specific ideas. These concept neurons, once known as “Jennifer Aniston cells,” help us think, imagine and remember episodes from our lives.