Food Science
9 articles
Consumers prioritize protein on nutrition labels for value
Nearly half of all shoppers, 42%, now actively scan nutrition labels specifically for protein content before buying a product, according to Food Dive .
How Polyphenol Structure Shapes Taste Perception
The bitter taste you experience from certain plant compounds isn't just a flavor; it's a direct signal to your body's cells, potentially regulating blood sugar and blood pressure.
What is the science behind coffee flavor and caffeine taste?
5-CQA, the most abundant chlorogenic acid in green coffee beans, constitutes 76 to 84% of their total CGA content, with concentrations around 100 mg/g on a dry basis, according to PMC .
Texture Emerges as Key Driver in Confectionery Innovation
Kracie Foods, a Japanese innovator, has engineered a 'flesh-like' candy.
How AI is Decoding Chemical Compounds for Specific Flavors
A new AI model, trained on the largest public dataset of 15,025 molecules, can now predict a beer's flavor and consumer appreciation solely from its chemical profile.
Michael Symon Shares His Top Beginner Smoker Grill Picks
Celebrity chef Michael Symon, known for his bold flavors, states that beginners can achieve "pro-level flavor" in smoked meats using a charcoal smoker.
Beverage Companies Drive Booming Innovation Trends with New Product Launches
Molson Coors' non-alcoholic Blue Moon brand soared by 25%, according to Forbes .
Bioriginal Acquisition Expands Company's Supplement Offerings
In September 2014, an unnamed 'Company' quietly completed a full acquisition of Bioriginal Food & Science Corp, a move that fundamentally reshaped its presence in the burgeoning natural supplements ma
How Steviol Glycosides Create Stevia's Unique Flavor Profile
Rebaudioside A, one of stevia's primary sweetening compounds, can be up to 300 times sweeter than regular sugar, according to PMC .