Chemistry offers clues about why stenophylla tastes as good as Arabica

Trifongo is an amalgam of influences from both sides of the Atlantic Ocean.

Cocoa flavanols protect arteries from the damage of uninterrupted sitting.

Using CRISPR, scientists made a banana that stays yellow and fresh for hours.

Dark chocolate's memory benefits may work through taste-triggered stress responses rather than absorption.

A review paper published in Foods proposed a new framework for analyzing flavor perception, focusing on sweetness The framework is based on whether sensory information is seen as originating from within or from outside the body of the person perceiving the food. It discusses how intrinsic and extrinsic influences on the perception of flavor can […]

How can reconstructing long-lost smells of ancient artifacts help us connect with the past?

In episode one, Nicola looks back on her first meeting with Tam while working on a feature about tea plantations in the UK. He was selling his award-winning Scottish grown tea to some of the UK’s finest hotels, but something didn’t quite add up. And Nicola wasn’t the only person taking an interest in his story

The appearance of a hot sauce or pepper doesn't reveal whether it's mild or likely to scorch someone's taste buds, but researchers have now created an artificial tongue to quickly detect spiciness. Inspired by milk's casein proteins, which bind to capsaicin and relieve the burn of spicy foods, the researchers incorporated milk powder into a gel sensor.

A new exhibition at the Bruce Museum in Greenwich, Conn., gives visitors a whiff, from “chocolate-y” to stinky blue cheese.

One of the longest trials of artificial sweeteners to date found that they may increase beneficial gut bacteria, though the boost may also be related to weight loss

BASF, one of the world’s largest chemical companies and leader in sustainable product innovation, announced a strategic collaboration with International Flavors & Fragrances Inc. (IFF), a glob ...

Lund University.

They've become as ubiquitous on British high streets as coffee shops – bubble tea outlets offering their Instagram-worthy drinks in countless flavour combinations.

Updated dietary guidelines in the US have significantly reduced the number of children with specific food allergies, reducing their need to avoid foods containing ingredients such as peanuts and eggs.

New research reveals how mind wandering connects ADHD and creativity. Discover how channeling this neurodivergent trait can empower individuals and boost innovation.

À la croisée de la science et de l’esthétique, trois experts donnent des outils pour explorer la dimension olfactive du monde végétal.

Fungal networks may be a promising alternative to tiny metal devices used in processing and storing digital memories and other computer data, according to a new study.

Let's go back to the Middle Ages to look at some dishes people still enjoy today. Find out if one of your favorite meals is actually medieval in origin.

A new study reveals how cocoa flavanols can protect blood vessels from the detrimental effects of prolonged sitting, improving vascular health for all.

A researcher from Edith Cowan University (ECU) has pioneered an innovative essential oil extraction process that could cut costs and increase yields.

Research by Ingredion suggests a paradigm shift toward plant-based and blended sweeteners over sugar, but consumer confusion about what is ‘natural’ and safe could hinder innovation and sugar reduction efforts

Did you know there's a whole wide range of cotton candy flavors out there? From jalapeño to Butterbeer, you can't miss out on these strange flavors.

New research reveals most consumers want clearer labelling and better explanations of food tech like cultivated meat and precision fermentation dairy, with lack of information proving a major barrier to adoption.

Scientists at Shinshu University discovered that cardamom seed extract boosts the body’s antiviral defenses by activating interferon pathways, suggesting the spice could inspire future natural treatments for flu and other viral infections.

Oxford professor Charles Spence has been investigating why the confectionary crazes kick off.

Un curioso experimento médico y la ciencia del olfato explican qué respiramos realmente cuando percibimos olores desagradables.

Art in Scents takes in bespoke aromas created for nine pieces from museum's permanent collection