Study shows how changing appearance could communicate healthier message
Modern and old wheat varieties taste equally good, researchers find
New research demonstrated that the taste of food gets better when we know more about where it comes from and how it's made
Researchers have developed a technique to analyze potato chips' physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack
Researchers develop the optoPAD, a system that creates "virtual taste realities"
Despite being a key driver of the acceptance or rejection of foods, researchers point out that oral texture perception remains poorly understood relative to taste and smell
Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires
An electronic tongue, or e-tongue, is more effective and accurate in taste-testing fiery foods than sensitive human taste buds