Let’s start by defining or rather redefining “flavor.” Flavor is not just the five primary tastes of salty, sour, sweet, bitter, and umami in the mouth. Some experts believe that flavor is more than 80% smell or aroma in the nose. In addition, there is t…
This column covers the latest functional beverage trends, including hydration, sugar reduction, fiber fortification, and mental health.
Canadian researcher Maneka Malalgoda has identified ingredients and processing approaches that make use of ancient grains in bakery product formulations more feasible.
This article discusses the challenges of crafting clean label dairy products while preserving quality, shelf life, and food safety.
Three seasoned sensory scientists share their thoughts on the complexity of measuring consumer perceptions, the value of academic/industry collaboration, the evolution of the discipline, and why they love what they do.
Participating in an IFT webinar, two toxicologists analyzed the impact of the California Food Safety Act, which prohibits the use of four common food additives.