Carbohydrate is set to join sweet, salt, sour, bitter, umami and oleogustus as a basic taste, according to Deakin University researchers.
It's natural so it must be good — right? Actually — no!
Researchers from the University of Warwick have developed a synthetic antifreeze that prevents the growth of ice crystals.
Unprecedented global change is driving food businesses to find new ways of operating, including the creation of innovative new products.
Stable in dairy products, baked goods and beverages, a new natural yellow/orange/red colour is broadening the pallet of natural colours available to food developers.
Yuk! Food poisoning. One of the first symptoms of a gastrointestinal infection is often diarrhoea. Is this just a symptom of the disease or does diarrhoea play a role in pathogen clearance?
The demand for guar gum is forecast to recover from the minor losses registered between 2011 and 2016, expanding almost 2% yearly to 53 million pounds in 2021.
Research at the European Food Safety Authority (EFSA) on sucralose — the sweetening ingredient in the original SPLENDA Sweeteners — concludes it to be safe.
A metabolite produced by intestinal bacteria has been shown to offer protection against type 2 diabetes.
Researchers have found a promising way to prevent the loss of millions of tons of crops to a fungus each year, offering the potential to dramatically improve food security, especially in developing countries.
Starch is only produced by plants and algae, but now, researchers at ETH Zurich have produced starch in yeast — the first time this has been achieved in a non-plant organism.
It's the holiday season when large meals and long naps are the norm. Now you don't have to be concerned that your desire for a post-prandial nap is presaging a dire medical problem — it is a direct result of the large meal that preceded the sleepiness. Well, researchers have established that this is true for fruit flies anyway.
McCormick has released its annual flavour forecast for 2017, predicting the emerging flavours that will find their way into restaurants, retail shelves and kitchen cabinets.
Researchers studying microalgae cultivation believe it could become a top-tier contender to combat global warming, climate change and food insecurity.
Nestlé Health Science and Aimmune have entered into a collaboration to accelerate the development of oral immunotherapy biologics designed to desensitise people with food allergies and protect them from the consequences of accidental exposure.