2025 1+2

Food as medicine is a fast-growing trend. We look at why 2025 will be the year it really takes off.

In the quest to make apple trees more resilient in a warming climate, some Michigan researchers are looking for a late bloomer.

Smell has an outsize effect on our thoughts and moods, so it’s worth paying more attention to it

A new study reveals that ancient humans relied more on plant-based foods than previously thought, reshaping our understanding of early diets.

The solution is inside you.

Ever wondered what truffles are and why they're so expensive? We spoke to a truffle hunting expert to bring you the dirt on this tasty tuber.

Disease affecting blueberry crops (Erysiphe vaccinii) is placing the fruit under threat and could prove costly for the food and beverage industry.

We all know that a healthy, balanced diet dominated by unprocessed foods is a recipe for gut and overall health, but scientists have now found just how one nutrient – fiber – can trigger a microbiotic chain reaction that actually shields the body from influenza and other viruses.

Explore how chocolate is evolving with bold flavours, exclusivity, and mindful indulgence to captivate consumers worldwide.

Discover 2025's top sweet creations, bold flavor fusions, global influences, and better-for-you treats driving growth worldwide.

The UK led the way in this field of science until recently - but now other countries have overtaken. So, how can that lead be recovered?

For centuries, meat has been a staple in the human diet, cherished for its rich protein content, vitamins, appealing texture, and umami flavor. The future supply is, however, tenuous as the global population continues to grow. Additional issues regarding animal welfare, adverse health effects, and the environmental impact of meat production have accelerated the development of meat analogues (MAs) over the last decades. From the different categories of MAs, plant-based MAs are recognized as viable alternatives globally. Despite their potential, products derived from insects, algae, fungi, or muscle tissue cell culture remain less familiar in Western cultures. Whereas ongoing research addresses the nutritional values, sensory attributes, and consumer acceptance of MAs, the existing literature offers only limited comparative analyses of the chemical composition. This review aims to address this gap by systematically comparing their advantages and elucidating their limitations in meeting current and future consumer demands.

Flavors contain active aldehydes and ketones that react with glycerol and propylene glycol to form acetals and ketals. The identification of acetals a…

Olive leaf extract may reduce blood pressure, improve blood lipids and help the way our bodies handle glucose. But the evidence isn’t clear cut.

Analyzing the chemistry of some ancient teeth has revealed what human ancestors were eating around 3 million years ago.

The occurrence of off-flavor in osmanthus absolutes has emerged as a significant concern that could hinder its broad market acceptance and associated economic development. In this study, key off-flavor molecules in industrial osmanthus absolute were identified through sensomics and chemometric approaches. A group of 10 off-flavor (OF) samples, eliciting smoky/phenolic, sweaty/sour, and spicy odors, were compared with 10 pleasant aroma (PA) samples through various analyses, including overall aroma assessment, comprehensive chemical profiling, aroma extract dilution analysis (AEDA), and orthogonal partial least-squares-discriminant analysis (OPLS-DA). High-throughput gas chromatography-tandem mass spectrometry proved to be a powerful tool for efficiently and accurately identifying trace compounds in complex matrices. 50 odor-active compounds were identified, and further filtering resulted in 25 markers with variable importance in projection scores (VIP) greater than 1. All these markers, except citronellol, exhibited higher odor activity values (OAVs) of ≥1 in OF samples. Subsequent spiking and omission experiments confirmed that 4-ethylphenol, 4-ethylguaiacol, o-cresol, and 2,6-dimethoxyphenol significantly contributed to the smoky/phenolic attribute. Moreover, 3-methylbutyric acid, hexanoic acid, citronellic acid, butyric acid, and 2-methylbutyric acid had significantly negative effects on the sweaty/sour odor. Additionally, a combination of ethyl cinnamate and p-anisaldehyde may have contributed to the spicy off-flavor through a synergistic effect.

Madagascar tops the list globally in terms of the percentage of plant species endemic to a single island.

Plant-based dairy products are a great alternative for people who avoid animal products, but manufacturers have a hard time replicating the creamy, cheesy qualities that make dairy so indulgent.

Explore the history of focaccia bread. Learn how ancient farmers created flavorful flatbreads with intricate recipes.

In a hybrid cascade, climate-damaging CO2 is turned back into valuable methanol. An international research team has shown how this works.

Could AI outsniff human experts? Researchers have developed machine learning models that decode whisky aromas with remarkable accuracy,.

The freshly harvested Fuji and Ralls Janet apples were stored in cold storage for 5 months, the texture, pectin content and structure were tracked to …

German consumers have high expectations for the freshness of bakery products. When products like burger buns or toast are not sufficiently soft, signi…

Researchers are uncovering why we eat first with our expectations, and that can help us shape our attitudes toward new foods and experiences.

The flavor evolution of yellow peaches during ripening was investigated using a gas chromatography-mass spectrometer (GC–MS), metabolomics, and electr…

Discover the updated nutritional requirements for claiming a food as 'healthy' by the FDA. Learn how to navigate through confusing food labels and make healthier choices.

The planning and people skills needed to keep everything running smoothly

Decades after it was linked to cancer in animals.

Considering flavors and formats are two cornerstones of beverage innovation: while functionality is an increasingly important factor. How will we see this trio play out in 2025?

The food industry is entering an exciting new chapter in 2025 driven by Gen Z’s ability to dictate food trends through social media platforms.