2026 3+4

As broad ban on DCM is finalised, US labs have either abandoned the chemical or readied themselves for exposure monitoring in November

The alcohol industry loves studies like this. Scientists are less impressed.

A food chemist explains how black garlic is made, and how its health benefits are promising but still under-researched.

Big chocolate brands are backing alternative cocoa as prices surge, from fermented carob to cocoa‑free and cell‑based ingredients, signalling momentum despite regulatory and demand challenges

Protein is becoming a significant trend in beverages, with brands like Starbucks launching protein-enhanced drinks and others expanding protein offerings beyond traditional fitness-focused products into everyday categories such as coffee, creamers, and even soda.

Drinking coffee may lift your mood and boost your cognitive performance, even without the added buzz of caffeine.

Ube, the bright-purple, viral Filipino yam, is already seeing such popularity that farmers are struggling to keep up with demand. How popular could the ingredient, which is used in desserts, drinks, and even cheese, get?

A devastating bacteria known as citrus greening disease is rotting Florida's orange groves from the inside out.

Begoña Imaz es la autora de 'Historia y ciencia del perfume'. Con ella hacemos un recorrido histórico desde los orígenes de los perfumes, hablamos de sus curiosidades y su importante valor económico desde tiempos inmemoriales | Cadena SER

A growing movement is trying to turn energy directly into food — reviving an old dream of escaping the violence and inefficiency of eating.

Comment le numérique et la RSE redessinent les métiers du parfum à travers la naturalité, la traçabilité, la digitalisation ou encore l’éco-conception, tout en préservant l’héritage local grassois.

Plants can tune into the sound of water to direct their roots towards it, or release toxins to make themselves less palatable to browsing animals.

New research links hunter-gatherer lifestyles to preserved smell genes — and even traces some back to Neanderthals.

Glycyrrhizin, the natural compound that gives licorice its flavor, is a potential protector of gut cells against Crohn's disease.

At Givaudan and IFF, chemists build—and safeguard—new aroma molecules tightly linked to emotion and memory

Mondelēz teams up with Celleste Bio to produce chocolate bars made with cell‑cultivated cocoa butter, designed to tackle climate risk and price volatility.

Have you ever tasted a word, or seen colors while listening to music? If you have, you may be among the 1% to 4% of people who have a fascinating trait known as synaesthesia.

At the Monell Chemical Senses Center, Nancy Rawson champions collaborative research into taste and smell -- senses that play a critical role in human health, memory, and well-being.

European Food Research and Technology - Several parts of the world grow stevia (Stevia rebaudiana Bertoni), a perennial shrub belonging to the composite family. Because it contains steviol...

The delicate pink-hued magnolia blooms herald the start of spring, and also harbour a range of fragrant and medicinal chemical compounds. Some of these compounds are even unique to magnolia trees a…

With 72% of Gen Z eating sweets daily, new research reveals how frequency, flavour trends and social habits are transforming sweet snacking.

From crunchy coatings and layered tubs to chewy mochi and bite-sized formats, texture is reshaping ice cream innovation in 2026. Here’s how leading brands are responding.

From wood pulp in ice-cream to peat in portobellos, science has transformed how we dine. Do you know exactly what’s lurking in the grub we eat?

Before engineering safety codes were standardized and widely enforced, big accidents happened all the time, but few were like the Great Molasses Flood of 1919.

Non-alcoholic beer, wine, and spirits have surpassed $1 billion in US off-premise sales, with the category growing rapidly—non-alcoholic beer leads the market, while wine and spirits and canned cocktails follow with smaller but significant growth.

Why do people crave salty foods?

New research in mice shows how eating bread can cause body weight and fat mass to increase, even though caloric intake stays at a similar level.

Summary of coffee shop flavour trends shaping 2026, from iced tea and ube lattes to matcha, iced chocolate and turmeric, revealing a clear shift towards less sweet, more savoury drinks influencing retail innovation.