Hate cilantro or anchovies? Evolutionary science could explain why
Complex factors influence our food preferences and aversions. Evolutionary biology, genetics, personal experiences, and cultural backgrounds all come into play.
Beyond the Calorie: Why Pleasure, Taste, and Nutrient Balance Matter More Than Counting
If you’ve ever stood in line at a café debating between the healthy grain bowl and the irresistible pastry, you know the drill. One option feels like self-care; the other, like sin. But what if I told you that the most sustainable path to health isn’t about restriction—it’s about pleasure?
Antioxidants in fruits and flowers seem to counteract harmful effects of microplastics, study shows
Anthocyanins in nuts, fruits and vegetables seem to lessen harmful effects of microplastics on reproductive systems
Non-GMO Project Launches New Certification to Address Ultra-Processed Foods
The Non-GMO Project, best known for its rigorous verification of non-genetically modified ingredients, has expanded its focus with the introduction of the Non-UPF Verified Program. This initiative aims to help consumers identify food products that steer clear of excessive processing—a growing concern in today’s health-conscious market.
The Science of Taste, Smell, and Love in Valentine’s Day Traditions
Valentine’s Day is a celebration of love, and nothing evokes deep emotions quite like food. The act of sharing a meal has long been a symbol of connection, romance, and sensory delight. Across cultures, flavors and aromas play an essential role in how we express affection, reinforcing the profound link between food, memory, and emotion. But what is the science behind this connection, and why do certain foods become synonymous with romance?
Unlock the Secrets of Fruits and Vegetables Through Smell
Have you ever wondered how your sense of smell shapes your connection to food? Discover how the aromas of fruits and vegetables can guide you to the perfect ripeness, elevate your cooking, and spark your curiosity about the natural world.
Dive into this sensory journey and explore how paying attention to smell can transform your relationship with food.
Food Technology Magazine: Technology-Driven Flavors
Artificial intelligence and precision fermentation are creating new flavor development options. In “Technology-Driven Flavors”, WTSA’s Alex Woo, Ph.D. and Mindy Yang share how artificial intelligence (AI) and precision fermentation are revolutionizing flavor development in the food industry. AI is enabling companies to create unique, personalized flavors based on consumer preferences and emerging trends, while precision fermentation helps produce rare and sustainable ingredients. These innovations align with consumer demand for natural, healthier, and eco-friendly products, shaping the future of culinary experiences. Technology and nature are intersecting to create flavors that are more delicious and sustainable.
