Food Science
Explore the chemistry of flavor, the psychology of cravings, and the technology behind your favorite snacks.
Bang Blue Razz Energy Drink Review: Flavor & Value Explored
A single can of Bang Energy Blue Razz is now available for $2.
Bioriginal Acquisition Expands Company's Supplement Offerings
In September 2014, an unnamed 'Company' quietly completed a full acquisition of Bioriginal Food & Science Corp, a move that fundamentally reshaped its presence in the burgeoning natural supplements ma
Sugar substitutes: The ongoing debate on health effects
The International Agency for Research on Cancer (IARC), a specialized cancer agency of the World Health Organization, recently classified aspartame as 'possibly carcinogenic to humans' (Group 2B).
What Happens to Taste and Smell as We Age?
More than 75% of people over the age of 80 years have evidence of major olfactory impairment, profoundly altering their daily experience of food, according to PMC .
What are innovations in food tech?
The global food technology market is projected to more than double in a decade, from $210.
Why You Crave Snacks When You're Not Hungry: Three Brain Systems at Work
Snack cravings when you're not hungry are driven by three distinct brain systems: the reward circuit, the habit loop, and the ancient foraging drive, not nutritional deficiencies. Understanding these mechanisms is the first step toward managing urges.
What Are Flavor Masking Agents and How Do They Work?
Patient compliance for oral medications can jump from 53% to 90% simply by adding flavor masking agents, dramatically improving healthcare outcomes.
Miller Lite Pringles flavors are here, but is it marketing genius or a flop?
For the second time, Miller Lite and Pringles are teaming up to release cookout-inspired chip flavors like Beer-Braised Steak and Beer Cheese Burger!
How Specific Brain Neurons Control Food Cravings
In the mouse brain, specific neuron populations encode memories for sugar and fat, a discovery explaining why nearly 99% of adults experience powerful food cravings.
How Microbial Interactions Shape Artisan Cheese Flavors
A year-long experiment on Cheddar-making, meticulously tracking microbial populations, revealed that removing a single starter culture member like Streptococcus thermophilus caused other essential bac
AI Can Design Your Next Favorite Burger. Do You Trust It?
BurgerAI's Mushroom Burger achieved an environmental impact more than an order of magnitude lower than a popular fast-food burger, marking a substantial leap in sustainable food production.
Butter vs. Margarine: Health, Flavor, and Culinary Uses
In 2020, a quiet FDA ban on partially hydrogenated oils fundamentally changed margarine's health equation, eliminating the ingredient that made it a dietary villain.
How Do Scientific Principles of Kombucha Fermentation Affect Tea?
Sales of kombucha are projected to reach 10.
Why the Same Reaction That Makes Snacks Delicious Also Creates Acrylamide
The Maillard reaction is responsible for the appealing flavors and golden-brown color in many snacks, but it also generates acrylamide, a compound classified as a probable human carcinogen. Understanding how cooking temperature, time, and food composition influence this dual-edged reaction is key to making informed snack choices that balance taste and safety.
How a Polyphenol's Shape Determines Its Taste and Health Impact
The chemical structure of polyphenols directly influences their taste, such as bitterness and astringency. This structural connection also plays a role in their health benefits, potentially through activation of taste receptors in the digestive system.
The Chemistry of a Great Cup: How Roasting Unlocks Coffee's Flavor
The captivating aroma and complex taste of coffee are the result of profound chemical transformations during roasting, which unlocks the potential of green beans by creating hundreds of new volatile aromatic compounds.
How AI is Decoding Chemical Compounds for Specific Flavors
A new AI model, trained on the largest public dataset of 15,025 molecules, can now predict a beer's flavor and consumer appreciation solely from its chemical profile.
The Genetic Secret to Stevia's Sweetness
Stevia's unique sweetness and aftertaste are dictated by its genetic code, with specific gene activation locations in the leaves influencing the production of desirable steviol glycosides like Rebaudioside A. This genetic understanding allows for the development of superior natural sweeteners with a cleaner, more sugar-like flavor profile.