2026 1+2

Weight says a lot. In the kitchen, it could mean cooking with too little or too much of an ingredient. For scientists, a molecule's weight can help determine its makeup. This, in turn, can shed light on whether a potential drug is acting on the body or not working at all. Weight can even reveal what tumors are made of, potentially influencing treatment options. For measures like this and more, researchers turn to a technique called mass spectrometry.

Stephen Quake thinks biology has a measurement problem. His perspective is changing how we understand life.

Discover how AI is transforming the food and beverage industry - from smarter supply chains to autonomous R&D - and what it means for the sector’s future.

Neuroscientists have been trying to understand how the brain processes visual information for over a century. The development of computational models inspired by the brain's layered organization, also known as deep neural networks (DNNs), have recently opened new exciting possibilities for research in this area.

Global flavor preferences will continue to evolve in 2026 as shoppers seek adventurous yet calming tastes in a fast-paced and often stressful world. The technology to understand consumers’ emotional and sensory reactions to tastes has advanced, empowering F&B formulators to deliver increasingly targeted flavor profiles.

It's a mistake you hopefully only make once.

New research shows gut bacteria can directly influence how the brain develops and functions. When scientists transferred microbes from different primates into mice, the animals’ brains began to resemble those of the original host species. Microbes from large-brained primates boosted brain energy and learning pathways, while others triggered very different patterns. The results suggest gut microbes may have played a hidden role in shaping the human brain—and could influence mental health.

Northwestern University scientists have uncovered a hidden molecular "control switch" inside a protein that helps the body sense taste, control blood sugar and defend the gut.

Despite its profound relevance to food choice and consumption, nutrition, food safety and public health chemosensory science lags other scientific fie…

You can trace your summer treat all the way back to the ‘ice pits’ developed in the Persian desert in 550 BCE.

Ever bitten into a hot pie, yelped "Hothothot!" then had your taste buds go on strike for the next week? Taste buds are a sensitive bunch.

Where do the well-known cannabis compounds THC, CBD and CBC come from? Researchers at Wageningen University & Research have experimentally demonstrated for the first time how cannabis acquired the ability to produce these cannabinoids. In the process, they also developed enzymes that show promise for the biotechnological production of cannabinoids for medicinal applications.

Sweetener manufacturer Manus Bio, aims to democratize monk fruit production and availability in the US via fermentation at its facility in Augusta, Ga.

In 2026, the soft drink industry is heavily influenced by trends in health and wellness, functionality, flavor exploration, sustainability, and GLP-1 innovation.

Good news, dark chocolate lovers: the treat is rich in an ingredient that slows down biological aging in the body, according to a new study.

The habit of drinking a glass of orange juice can have a considerable effect on your health.

Paradigm-shifting technology is changing how researchers do neuroscience

GLP-1 weight loss drugs like Ozempic change how Americans shop for food, reducing grocery and restaurant spending significantly.

Citrus oils (COs) are extremely popular food-grade natural flavors and are renowned for their health benefits and food preservation attributes. However, challenges related to their low solubility, ...

This chapter begins with the recent history of fragrance. It continues with the technical aspects of fragrance creation, including the development of synthetic aroma chemicals, the importance of natural products, and the role of fixatives. It discusses the...

Besides the nose helping the mouth to bring in air, it also screens out dust and pollutants, while warming and adding water to prepare it for the lungs.

Monique Todorovski, a clinical administrator, shares her experience of lexical-gustatory synaesthesia

Chemical contributors to vanilla flavor disliking were identified through an untargeted flavoromics approach. Fifteen beans of Vanilla planifolia species varying in origin were extracted and chemically profiled using GC/MS-QToF and LC/MS-QToF. A consumer liking study and descriptive analysis (DA) were conducted, revealing significant differences in consumer liking scores and flavor attributes among the samples. Orthogonal partial least-squares (OPLS) analysis modeling of chemical profiles against liking scores demonstrated good model fit and predictive ability (R2Y 0.9 and Q2 0.8). 12 key compounds, 7 from GC/MS and 5 from LC/MS, were identified as top predictors of vanilla flavor disliking. Further sensory recombination testing demonstrated that eight of these predictive compounds impacted the flavor perception of vanilla extracts and, in combination, significantly decreased consumer preference and flavor liking of vanilla extracts. These findings highlight specific contributors to vanilla flavor disliking and offer a basis for improving flavor quality and product value.