Food textures affect perceptions of healthiness
New research has demonstrated how food producers could change the surface texture of products to change people’s perceptions …
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Focus on food security and sustainability
The number of malnourished people is increasing worldwide. More than two billion people suffer from a lack of …
Only eat oysters in months with an ‘r’? Rule of thumb is at least 4,000 years old
Foodie tradition dictates only eating wild oysters in months with the letter “r” — from September to April …
The cause of chewy chicken meat
University of Delaware researchers have discovered that lipoprotein lipase, an enzyme crucial for fat metabolism, may be contributing …
Knowledge of the origin of the food makes it taste better
The research was conducted in Indonesia with the participation of young Indonesians who rated modern and traditional versions …
Sensitivity to bitter tastes may be why some people eat fewer vegetables
A specific gene makes certain compounds taste bitter, which may make it harder for some people to add …
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