2025 5+6

We have known for years that the gut microbiome can alter brain function, but now research in mice is suggesting that the opposite is also true – that the brain modifies gut bacteria

Beer is one of the most widely consumed alcoholic beverages worldwide. Nowadays, consumers have increasingly prioritized personalized and high-quality…

A chemical that is mainly found in dark chocolate seems to slow our rate of biological ageing, but it isn't clear if eating chocolate is good for us overall

But a microbial source of the signal from planet K2-18b would have interesting implications for evolution

Here’s why those little yellow flowers are everywhere you look.

Both came up short but the search for human consciousness continues.

Popular sweetener Acesulfame K has been declared safe by EFSA following a re-evaluation.

Britain and the EU identified the risks and clamped down on them long ago – Trump’s health guru is just playing catch-up, says Devi Sridhar of Edinburgh University

Milkshakes, RTD coffee and plant-based milk alternatives could soon be covered by the UK sugar tax

New research reveals older trees use bioelectrical signals to warn forest of solar eclipses, showing advanced tree communication and adaptation.

The recent focus on kokumi, the so-called sixth taste, may have you wondering about this umami-related sensation. Here are 8 things to know about kokumi.

An exploration of how artificial intelligence is changing what it means to do science and math, and what it means to be a scientist.

Creating a purpose-built repository of standardised reaction data is a tall order, but the reward would be huge

Some users of GLP-1 weight-loss drugs have been reporting strange changes in food preferences, such as a new dislike for meats or fried foods, and scientists are beginning to figure out why

Mushrooms are emerging as a key player in the plant-based food industry, particularly as meat substitutes. Their rich nutritional profile, including high protein content, essential amino acids, vitamins B, and vitamin D, positions them as a highly attractive alternative to meat. Mushrooms are also valued for their bioactive compounds, such as phenolics and terpenoids, which offer antioxidant and anti-inflammatory benefits. Their unique umami flavor and fibrous texture closely mimic meat, making them ideal ingredients for products such as burger patties, nuggets, sausages, meatballs, deli slices, and jerky. Furthermore, mushrooms have a low environmental footprint, requiring fewer natural resources than conventional livestock farming. As consumer demand for sustainable, ethical, and healthy food alternatives grows, mushrooms are becoming increasingly integrated into food innovation, particularly in the production of meat analogs. Their versatile applications in food technology and culinary uses make them a cornerstone of future food solutions, providing not only health benefits but also contributing to environmental conservation. This transition to mushroom-based products reflects broader changes in consumer preferences and industry practices, driven by a global shift towards more sustainable and health-conscious diets. With continued advancements in food technology and growing acceptance among consumers, mushrooms are poised to play a central role in the future of food. This review highlights the strengths of mushrooms as versatile and sustainable meat substitutes, focusing on their nutritional profile, environmental benefits, and innovation potential. Future research should prioritize improving their sensory properties, enhancing nutritional value through combinations with other proteins, and analyzing consumer acceptance to facilitate market adoption.

You often need a lot of patience to be a scientist, and that's certainly been the case for researchers who have now found solid evidence for a hypothesis around vitamin B1 (or thiamine) that was first put forward almost 70 years ago.

Scientific recipe for cacio e pepe avoids a lumpy sauce but uses powdered starch instead of reserved pasta water

Umami and kokumi compounds play a key role in enhancing the taste and sensory appeal of foods, each contributing distinct attributes to flavour perception and gastronomic enjoyment. Umami, recognized as the “fifth taste” is primarily derived from amino acids such as L-glutamate and L-aspartate, as well as nucleotides like Guanosine 5-monophosphate and Inosine 5-monophosphate found in foods such as Parmesan cheese, soy sauce, and shiitake mushrooms. These compounds contribute to the savory and satisfying depth of food flavours. In contrast, kokumi compounds, like γ-glutamyl peptides present in fermented soy products and certain cheeses, do not impart a distinct flavour but enhance mouthfeel, flavour intensity, and continuity, thereby enriching the overall taste experience. The synergistic interaction between umami and kokumi compounds results in more memorable and appealing dishes. This review highlights the growing importance of these two compounds in the food industry, particularly for the development of natural, clean-label products to satisfy and meet the consumers’ desire for tastier, healthier, and sustainable products. As the food industry focuses on utilizing available technologies to enhance processed foods’ sensory qualities (e.g. soups, sauces, snacks, plant-based foods a flavour similar to steak), it is envisaged that flavouring compounds will gain more importance. Further, studies on these flavouring compounds are expected to be concentrated primarily on their production, isolation, and mechanism of action. Opportunities for innovations in food formulations and use of natural flavours without compromising on the production/processing stages and product quality will be expected to grow in the near future.

This is the first comprehensive comparison of key odorants and sensory properties of peanut butter (PB) and sunflower seed butter (SB). A total of 47 neutral/basic and 13 acidic odorants were identified by direct solvent extraction-solvent-assisted flavor evaporation with gas chromatography–mass spectrometry, gas chromatography-olfactometry, and aroma extract dilution analysis. Most potent odorants were common across PB and SB, with α-pinene being unique to SB. Forty-three odorants were quantitated by stable isotope dilution analysis, with 2,3-pentanedione, 2-methylpropanal, and 2-acetyl-1-pyrroline having the highest odor-activity values in both PB and SB. Six aroma attributes (roasty, caramel, fatty, piney, malty, and earthy) were identified and rated by sensory descriptive analysis. Multivariate analysis showed PB had a roastier and more caramel-like aroma due to higher levels of pyrazines, guaiacol, vanillin, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, while α-pinene contributed a distinctive piney note in SB. Results provide insights into the practical applications of SB as an alternative to PB.