2026 3+4

The mechanism of flavor transformation during the processing of infant formula (IF) produced with raw milk (RM) as the base is currently unclear. Ther…

Easter chocolate is all over supermarket shelves.

Chocolate - Not Just for Easter! Consider swapping (or complementing) your confectionery haul with a fragrance that captures chocolate in all its facets.

Scientists have discovered a way to make French fries less greasy without ruining their taste. By combining regular frying with microwave heating, they reduce the amount of oil absorbed during cooking. The key lies in pressure inside the food—microwaves help push oil out instead of letting it seep in. The result: faster cooking, lower fat, and fries that can still stay crispy.

Chocolate prices have jumped again this Easter, and it has a lot of people concerned about how much higher they can go—and why they are so high in the first place.

In the search to replace antibiotic growth promoters with effective alternatives in modern swine production, plant-based essential oils are showing potential to provide lasting benefits. In a rare long-term public study that compared the effects of phytochemicals from rosemary and oregano with antibiotic growth promoters, animal scientists with the Arkansas Agricultural Experiment Station found that the natural agents given to weaned pigs supported favorable gut health and growth performance later in their lives by preserving microbial diversity to improve nutrient utilization.

This study investigated the effects of aging duration and method on flavor precursors and volatile compounds in beef. Prolonged aging led to a signifi…

Furaneol and sotolone are caramel aroma isomers with distinct sensory qualities, yet how their differential perception emerges from molecular to neura…

Chemical analysis of Pompeii altar ash uncovers rare evidence of exotic ritual incense imported from Africa and Asia.

The evolution of modern soda is significantly impacting the broader beverage category, with benefits such as functional ingredients spreading to products like teas and sparkling waters.

Discover how texture is reshaping the confectionery industry, from viral freeze‑dried candies to multi‑sensory chocolate innovations. Explore emerging trends, consumer drivers and new opportunities for brands to stand out.

New wearable scent device enhances virtual reality immersion, blending fragrances to match virtual environments for a realistic sensory experience.

New research has found technology that removes alcohol from wine can be combined with traditional remediation techniques to mitigate smoke taint, minimizing its impact on wine's sensory elements.

We've used varieties of this grape since the Romans.

Many of us enjoy a cup of coffee as an early morning pick-me-up, but caffeine's powers could extend far beyond an alertness boost.

Hydrothermal carbonization can directly convert sloppy stillage into hard or activated carbon.

Genetic material preserved in ancient grape seeds reveals when, and how, humans meddled with wine grapes.

Experiments on different kinds of milk have revealed that many plant-based milks are non-Newtonian fluids

Chardonnay marc, a winemaking coproduct consisting of grape skins, seeds, and stems, shows potential as an upcycled food ingredient with possible health-promoting properties and distinctive flavor. Although its aroma chemistry has been comprehensively studied, the taste chemistry remains unexplored. Herein, 39 taste-active compounds were identified through sensory-directed fractionation using solid-phase extraction, sequential liquid-phase extraction, and preparative reverse-phase high-performance liquid chromatography, followed by sensory analysis. Dose over threshold (DOT) calculations indicated fructose and glucose contributed to sweetness, whereas tartaric, glucuronic, gluconic, and malic acids imparted sourness. Astringency was driven by 4 flavonol glycosides, with quercetin-3-O-rutinoside being most influential. A taste simulation model formulated from sensory-active compounds with DOT 1 closely matched the taste profile of Chardonnay marc. This study provides insight into taste-active compounds of Chardonnay marc and lays a foundation for future research on processing effects, flavor optimization, and the broader valorization of food industry coproducts.

Wine is an intriguing natural product involving biotransformation of grape constituents and continued chemical evolution during aging. Deep knowledge of the chemistry and sensory properties of wine has been developed, but gaps remain and new challenges emerge. Boundaries continue to be pushed with sensometabolomics used to identify important chemical contributors related to sensory acceptance and product quality. Rapid methods and timely access to results are also paramount for a digitally transformed industry, but masses of data are generated. Machine learning is quickly emerging as a versatile and powerful approach for handling multidimensional data sets and modeling intricate wine phenomena.

Scientists use CRISPR gene editing to eliminate bitterness in grapefruits, potentially opening new markets and making citrus more appealing.

Smoked beer is known for its distinct flavor and aroma, and it happens when malts and grains are exposed to various smoky woods.

Unilever and McCormick advance talks on a tax‑efficient spin‑off deal that could reshape the global flavour market and drive major packaged food consolidation.

Consumers are increasingly gravitating towards foods that remind them of the past. In the UK, they want foods that make them think of childhood, while in Germany, retro techniques and preserving methods like drying and pickling are popular. Consumers are in part driven into the arms of the familiar by economic uncertainty and cost-of-living pressures.

Vetiver: Verily Versatile. Revered by perfumers and fragrance lovers alike, vetiver is less a single note and more an atmosphere.

Essential oils, particularly lemon essential oil (LEO), have attracted increasing interest as natural antimicrobial and antioxidant agents for food preservation. However, their direct incorporation into food systems is limited by high volatility, poor water solubility, oxidative instability, and potential sensory impacts. Encapsulation has emerged as an effective technological strategy to overcome these constraints by improving the stability and controlled release of LEO, especially in lipid-based food matrices such as margarine. This review critically summarizes recent advances (2020–2024) in the extraction, physicochemical characterization, and encapsulation of LEO, with particular emphasis on food-grade delivery systems, including biopolymers and inorganic carriers such as silica. Encapsulation efficiency, protection mechanisms, and release behavior are discussed in relation to oxidative stability and functional performance in real food applications. Special attention is devoted to light margarine as a model lipid system, highlighting the advantages and limitations of different encapsulation strategies in delaying lipid oxidation while preserving sensory quality. Finally, emerging challenges related to scalability, regulatory acceptance, and safety, together with future perspectives on smart food packaging and sustainable encapsulation technologies, are outlined to support the effective translation of LEO-based systems into industrial food applications.

How food and drink brands are reducing sugar without sacrificing taste, texture or clean labels – from rare sugars and fibres to precision fermentation and layered sweetness systems.