2025 9+10

Researchers at the RIKEN Center for Brain Science (CBS) in Japan have discovered how animals sense the pleasantness or unpleasantness or odors, one of the abilities that allow us to appreciate the flavor of foods. The study shows that these different sensations are computed by separate circuits of neurons in the brain but are not in fact opposites of each other. The findings were published in the scientific journal Cell.

A study could transform the lab study of olfaction—and may challenge a Nobel-winning hypothesis

Sugar-free chewing gums (SFG) rely on added flavourings and sweeteners to compensate for the absence of sucrose. However, the interplay between aroma concentrat

Monk fruit extract (Siraitia grosvenorii, MFE) is a natural, non-caloric sweetener known for its intense sweetness, antioxidant properties, and potential metabolic health benefits. While certain aqueous monk fruit decoctions are recognised as non-novel foods in the UK and Ireland due to significant pre-1997 consumption, the European Union (EU) has adopted a more cautious approach under the Novel Food Regulation (EU) 2015/2283. As of October 2024, only one specific aqueous extract of monk fruit has been authorised in the EU under Regulation (EU) 2024/2345, permitting its use in several food categories. However, highly purified mogrosides and non-aqueous extracts remain unapproved due to gaps in toxicological data and the absence of industry-led applications. This review systematically analyses the EU’s regulatory barriers, comparing MFE’s legal status with other approved non-caloric sweeteners such as steviol glycosides and erythritol, and examining regulatory frameworks in the EU, United States, United Kingdom, and China. Findings indicate that although 18 non-caloric sweeteners are currently authorised in the EU, regulatory constraints continue to hinder the broader approval of MFE, limiting innovation and the availability of natural sweeteners for consumers. Harmonising regulations, leveraging international safety assessments, and promoting industry engagement are recommended to advance MFE’s authorisation and support sustainable food innovation in the EU. Addressing these challenges is crucial to ensure that European consumers and industry can benefit from safe, innovative, and health-promoting alternatives to sugar, aligning food policy with broader public health goals and sustainability commitments.

Researchers have uncovered how a protein called MRAP2 acts as a key regulator of hunger. It helps move the appetite receptor MC4R to the cell’s surface, allowing it to send stronger “stop eating” signals. The discovery offers new hope for tackling obesity by targeting this natural hunger switch.

Ants carry lactic and acetic acid bacteria that help coagulate milk, as well as formic acid to acidify it.

In the hills above Matagalpa, Nicaragua, farmer Juan Pablo Castro has been growing coffee for 25 years. His two-hectare farm, dotted with citrus trees, is typical of the smallholdings that supply much of the world’s beans. But in 2023, he began to see the first direct effects of climate change on his crop.“Because of drought, we got so-called vain beans,” explained his son, Jeffry Castro. “Instead of a cherry containing two beans, as is normal, the pod is either empty or has only one misshapen bean.”

New Stevia microneedle patches boost minoxidil absorption 18x for male pattern baldness. Experience faster, more effective hair regrowth treatment.

Citrus essential oils (rich in flavor and bioactive compounds) are extracted from citrus peels (constituting processing byproducts accounting for near…

The winners of the prestigious science prize was announced by the Nobel committee in Sweden.

Nutritional dark matter refers to the thousands of untracked compounds in food that may influence health in ways we don’t yet understand. Scientists are using foodomics to explore this hidden chemistry, aiming to revolutionise nutrition, disease prevention, and even drug development.

Forget bland gluten-free loaves and chalky sugar-free chocolate. For Gen Z, Free From is culture, not compromise and it’s rewriting what health and indulgence look like.

New laboratory experiments show that a bacterium that lives on grape plants can break down guaiacol—an unpleasant-tasting substance which ruins wines made from grapes exposed to wildfire smoke. Claudia Castro of the U.S. Department of Agriculture's Agricultural Research Service and colleagues present these findings in PLOS One.

Hybrid burgers blending insects, meat, and plants are in labs now. Scientists say they could cut emissions and boost nutrition — if consumers accept them.

Study finds 1 in 8 older adults meet criteria for food addiction, rates higher than alcohol or tobacco. Women 50–64 are most affected.”

Four recent discoveries dive into the haziness and gluten content of beer as well as the astringent taste and potential health impacts of wine.

Salé, fumé et croustillant... le bacon est savoureux, mais mauvais pour la santé. L’analyse des procédés de fabrication et des composés qui lui confèrent son goût ouvre la voie à des alternatives plus saines.

This study produced partially (PDW) and fully dealcoholized (DW) white, rosé, and red wines via vacuum distillation (VD), analyzing ethanol removal im…

In our previous study, phloridzin (‘phl’) and β-ionone (‘bet’) was identified as key contributors to the taste and sweet aroma of Camellia nanchuanica…

Flavor constitutes a pivotal determinant of food quality and sensory experience, with its evaluation conventionally relying on assessors and instrumen…

What next for the powdered green tea that's become a global health trend phenomenon?

Ever wonder why your dog just loves to sniff your junk? Well, it turns out it’s because other animals perceive the world in wild ways that we’re just beginning to understand. So today, we’re immersing ourselves in their world, talking about the cutting-edge science of how animals perceive with Pulitzer Prize-winning science writer Ed Yong. He’s spinning yarns from his latest book: “An Immense World: How Animal Senses Reveal the Hidden Realms Around Us.” After this journey, you'll look at your dog in a totally different light, you'll appreciate how eyes have literally painted the world — and you might even feel sorry for the humble cockroach.Video available on Spotify.Find our transcript here: https://bit.ly/ScienceVs_EdYongIn this episode, we cover:(00:00) Ed Yong’s amazing book on animal perception(03:58) Magnificent sniffers(11:20) Every possible degree of eye(18:15) Hearing in different ways(25:11) Touch and vibrations(33:05) Science under threat in the U.S.(41:10) Oddball questionsThis episode was...

EU products no longer have to carry warnings about cancer risk from inhalation

Discover how green tea, walnuts, and Mankai duckweed as part of a green-Mediterranean diet may help slow brain aging.

Why do durian and feijoa inspire such strong feelings—and why did they never make it big in the States?

Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor throug...

Do we need to change the way we think about consciousness?

Different precursors of volatile sulfur compounds (VSCs) are present in fermented beverages, such as wine and beer. Carbon–sulfur (CS) lyases are enzymes that play a crucial role in releasing aromas from these varietal thiol precursors. These enzymes are expressed by various organisms, including yeasts and bacteria, involved in fermentation processes during brewing and winemaking. However, only a small fraction of these precursors is metabolized into volatile sulfur compounds. One approach to enhance aroma release involves adding exogenous CS lyases at a specific stage of fermentation. In this study, we selected and recombinantly produced three wild-type CS lyases and two mutated variants and investigated their ability to convert thiol precursors in vitro under various conditions, including different pH levels and the presence of amino acids, which might interfere with enzyme activity. Finally, we evaluated the potential effect of adding exogenous purified CS lyases during pilot-scale brewing (ale and lager) and winemaking (Sauvignon Blanc). However, no significant increase in volatile sulfur compound levels was observed. We discuss our findings in the context of the future application and optimization of this strategy in real winemaking and brewing.