Research Sponsored by
"Sound is no longer the forgotten flavor sense as far as the big food and drink companies are concerned," said Charles Spence in a recent review that appeared in the journal Flavour<\i>.
A survey of recent literature in the areas of flavor, fragrance, ingredients and more.
University of Missouri researchers have found that short-term, moderate consumption of high-fructose and high-glucose beverages has little impact on the metabolic health of weight-stable, physically active adolescents.
“Eating addiction,” rather than “food addiction,” better captures addictive-like eating behavior, according to a recent report published in the journal Neuroscience & Biobehavioral Reviews.
The report highlights Asia-Pacific region as the largest market for savory ingredients and also the fastest-growing market with India and China dominating the region.
The percentage of organics consumers who say they also use non-GMO labeled foods and beverages increased in 2013 as compared to a year ago.
Study finds that sweet taste perception and intake may be specifically affected via secretion of Glucocorticoid (GC) hormones and subsequent activation of GC receptors in taste cells.
Surprisingly, none of the genes thus identified belonged to the category of taste or smell receptors.
According to report in the Journal of Agricultural and Food Chemistry, diacetyl was one of the most intense volatile compounds, for example, in the aroma of pasteurized AA butter.
Obese smokers in the study perceived less creaminess, sweetness and pleasure while tasting puddings than did the other three groups.