2026 3+4

This study aimed to characterize the chemical and sensory profiles of juices from six distinct samples, representing five minor Apulian fruit species …

Strawberry flavor directly influences consumer acceptance, yet its consistency and quality are often compromised along the field-to-fork continuum due…

New study reveals cellular changes in taste buds linked to long-term flavor loss

Could your matcha habit help with seasonal allergies? A study points to a brain-based mechanism behind the powder's sneeze-calming effect.

Bread has been a staple food for thousands of years, and in recent times sourdough bread has been making a comeback. It is regarded as natural...

Scientists are trying to name the qualities that make someone wise and figure out how to cultivate them

A new framework suggests that bursts of neural chaos could be the fingerprints of a conscious mind at work.

Some foods that ancient Romans loved that we still eat today include things like deviled eggs, cheesecake, stuffed dates, burgers, and flatbread pizza.

As sleep becomes a top wellness priority, the global F&B industry is racing to innovate with science‑backed products. Explore the trends, ingredients and market growth shaping the sleep category

Food companies trying to understand how consumers feel about a new product have relied on surveys, focus groups, and sensory panels for decades. But according to Mario Ubiali, founder and CEO of ne…

Terpenoids and their derivatives play pivotal roles in the flavor and fragrance industry due to their superior olfactory properties. While conventional plant extraction and chemical synthesis face challenges of stereoselectivity and sustainability, biosynthesis has emerged as a promising alternative for the production of terpenoids. Recent advances in synthetic biology have created novel opportunities to address bottlenecks in the biosynthesis of terpenoids. This review systematically summarizes the latest progress, emphasizing examples that use low-cost substrates and the importance of selecting compatible host strains for microbial cell factories. Key engineering strategies are also discussed from the perspective of challenges such as enzyme modification, dynamic pathway regulation, cellular compartmentalization and enhanced tolerance to terpenoid toxicity. Finally, we explore future research directions and the prospects of integrating multiple strategies with advanced technologies, hoping to provide critical insights and guidelines for sustainable production of terpenoids.

2026 is an unlucky year for wild blueberries and those who enjoy the fruit more than the regular variety. This is what you need to know about them.

Due to the volatile cocoa market, companies like Hershey are using replacement ingredients such as sugar, oil, milk and nuts

EU rules banning terms such as ‘bacon’ for veggie products are problematic, btw cow muscle = steak, says the Vegetarian Society’s Deirdra Barr

Scientists and startups are reinventing cocoa using lab-grown cacao cells and fermentation, as the chocolate industry searches for new ingredient solutions.

Researchers working to unpick whether daily multivitamin results in people staying healthier as they age

An expert gives the lowdown on why some cocktails are shaken or stirred and a lot of it is to do with dilution of ice, plus how to muddle different ingredients.

Nestlé debuts its first cocoa‑free chocolate using Planet A Foods’ ChoViva, marking a major shift in confectionery as Big Food explores sustainable cocoa alternatives.

2026 could see the world's first commercially available, lab-grown chocolate hit the market, but at what cost?

The polyfunctional thiol 3-sulfanylhexan-1-ol (3SH) is a potent beer aroma compound, contributing fruity and tropical notes despite trace concentrations. Most 3SH occurs as bound S-conjugates in hops, which yeast can enzymatically cleave during fermentation. This study tracked 3SH and its S-conjugates under two hopping regimes (kettle and dry hopping) using Saccharomyces cerevisiae and S. pastorianus. Kettle hopping efficiently transferred hop-derived S-conjugates (∼90%) into wort, while yeast metabolism determined their fate: lager yeast extensively catabolized CysGly- and G-conjugates, yielding more 3SH, whereas ale yeast converted some G-conjugates into γGluCys-conjugates and left substantial G-conjugates unutilized when nondry-hopped. Dry-hopping approximately doubled both the precursor and the 3SH concentration, suggesting that yeast maintained a similar proportional conversion under both hopping regimes. However, less than 1% of total precursors was ultimately transformed into 3SH, and around half remained unused in the final beers. These findings clarify how yeast metabolism and hopping strategy interact to shape 3SH-derived beer aroma.

The strawberry guava, one of the world’s worst invasive species, hinders forest restoration on the island while feeding its famous endangered primates.

The graphical abstract depicts tea fragrance generation as a complex biochemical process that includes the destruction of precursors, such as glycosides, lipids and amino acids throughout processing....

Shopping an aisle of chocolate bars can quickly become overwhelming if you're unsure of the percentage numbers listed on every bar. Here's what you should know.

Images conjured by the mention of beer tend to be male-centered, but that wasn't the case for many centuries. This is the real story behind brewing beer.

À Écully, à côté de Lyon, se trouvent les seuls chiens capables de comparer une trace olfactive laissée sur une scène d’infraction par l’odeur corporelle d’un suspect ou d’une victime.

Nano/microcarriers, characterized by small sizes, high specific surface areas, and tunable surface properties, enable precise control of aroma deliver…

This study explored how multisensory dining environments influence flavor perception and emotional engagement using a neurogastronomic framework. A si…

Abstract. Olfactory perception is a complex process driven by the chemical properties of odorants and shaped by a multitude of individual factors. As a res