Sugar Reduction in an Age of Clean Labeling
Reduced-sugar foods and beverages can be made sweeter with smell, sight, sound, and touch.
Article Content
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…
Latest News
3 Questions for Sungeun Cho, New CRISPR Research, and More
News items about the food system
Probiotics: Beyond Digestive Health
In this column, the authors explore emerging research on how probiotics influence health beyond digestion—examining their potential roles in mental health, cardiovascular function, metabolism, immune response, cancer therapy, and skin health—while emphasizing the need for standardized studies to translate these findings into practical applications.
Three Lessons I Learned Building a Startup
Insights from Plantible cofounder Tony Martens on navigating uncertainty, scaling science, and building for impact.
Formulating for Functional Benefits
With consumers increasingly looking for enhanced nutrition, the functional foods market must find a way to balance the addition of in-demand ingredients with minimal processing.
How Cornell Students Created a Snackable Innovation
Sushi-inspired snack rolled to victory at the IFTSA & Mars Product Development Competition.