2026 3+4

Food Technology trend guru Dr. Liz Sloan shares her take on the defining consumer trends of 2026, which range from next-gen comfort food to snackable beverages. And John Ruff, retired senior vice president of R&D at Kraft Foods and a past president of IFT, draws on decades of product development exp...

When we think about architecture, we usually imagine what we see: forms, materials, colours and proportions. For this reason, it may initially seem unusual to discuss taste in relation to architect…

Smoky aroma, a culturally significant and globally appreciated flavor, is a key sensory attribute in a wide range of products, from traditional smoked…

Mass spectrometry is already a powerful tool for determining what kind and how many molecules are present in a given sample. But most instruments still analyze their molecules one or just a few at a time, an approach that is inefficient and costly, and in which rare, but significant molecules can easily fall between the cracks.

The information your eyes takes in is only half the story.

The dominant aroma smoke of cigars is key to their quality. This study integrates GC-O-MS, OAV analysis, sensory evaluation and chemometrics to identify key aroma compounds in five cigar types, while...

Szechuan pepper is known for its unique cross-modal flavor, combining Má aroma (olfaction), Má sensation (chemesthesis), and bitterness (gustation). W…

A compound your body makes after drinking caffeine is now appearing in drinks. But scientists are still studying how safe and effective it really is.

Abstract. The detection of sweet and umami tastants is mediated by two heterodimeric G protein-coupled receptors, TAS1R2/TAS1R3 and TAS1R1/TAS1R3, respecti

As climate pressures disrupt coffee growth, what is the future for the massively popular drink? Growing regions will likely change for Arabica as pressures mount from climate change. Robusta could be an anchor for the industry as it remains resilient and in high demand. While consumers will still drink a lot of coffee in the future, currently low prices may not persist.

These two roots are vibrantly purple, but they aren't as interchangeable as they look. They are from different plant families with different flavor profiles.

Which countries hold the most power over global food supply? From the US and Brazil to Russia and India, we break down the key food superpowers shaping prices, trade flows and risk for manufacturers worldwide.

Learn about the ancient, nutritious kiwiberry fruit, its health benefits, and its growing commercial success.

Tracing the history of the frankincense tree through images allows us to follow how humans have perceived, utilized, and imagined it over millennia. From ancient reliefs to botanical plates, these representations tell a story that is as much cultural as it is natural.

Fermented CPG brand Wildbrine isn’t just launching a product, they’re looking to define a new category in refrigerated fermented foods with its new chickpea salad.

Adaptogen-fueled brands like Recess, Hiyo, Brēz and Trip are competing for dominance in the fast-growing relaxation beverage market.

3D printing is a disruptive technology poised to engineer plant-based meat analogs (PBMAs) with bespoke textures. However, achieving an authentic meat…

Neuroscientist Dr. Charles Zuker explains how the brain processes taste, why sugar drives cravings, and how gut–brain signaling shapes food choices and behavior.

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

Flavor-induced sensory satisfaction is critical for food acceptance and market success. However, traditional sensory evaluation methods, relying heavily on subjective assessments, often fail to accur...

Among the possible implications are restoring a sense of smell, and sniffing out potential health concerns

Body odor wasn't always a social problem. For most of human history, it was just... human. People bathed when they could, applied scented oils when available, and generally accepted that bodies have smells. So when was deodorant invented, and what changed? The history of deodorant reveals something surprising: the prod

Smoky aroma, a culturally significant and globally appreciated flavor, is a key sensory attribute in a wide range of products, from traditional smoked…

A research team led by the National Agriculture and Food Research Organization (NARO) in collaboration with the University of Maryland (UMD) has engineered a dry-preservable cultured cell line expressing the odorant receptor Or47a. The cell line responded specifically to its target odor molecules both before and after being stored in a dried state at room temperature for 2 weeks. This is an initial step towards the development of cell-based portable devices for odor sensing.

Study shows that combining cocoa clones with different post-harvest processes can balance sensory quality and functional benefits, opening up new possibilities for chocolate production.

Fruit-like aroma compounds play a crucial role in the sensory quality of food and are commonly utilized as natural flavoring agents. However, the extr…

In the world of beverages, flavor is often described in static language. A drink may be said to carry a note of citrus, a hint of smoke, or a whisper of herbs, as if these sensory impressions exist all at once in a fixed state.

The Ultimate Guide to Becoming a Flavorist: Answers to Every Question You've Ever Asked What Does a Flavorist Do? A flavorist is a specialized scientist who creates, develops, and improves flavors for the food, beverage, and pharmaceutical industries. Think of them as the architects of taste—the professionals responsible for making sure your favorite strawberry yogurt actually tastes like strawberries, or that your sugar-free gum has a refreshing mint flavor that lasts. The day-to-day work o

Static headspace (SHS) sampling, prior to a gas chromatography (GC) separation, is an interesting approach in food analysis inasmuch that the isolated…

Alcoholic beverages contain a wide range of chiral aroma compounds. The distinct stereochemical configurations closely linked to the evaluation of the…