Sugar reduction is a major technical challenge for the food industry to address in response
to public health concerns regarding the amount of added sugars in foods. This paper …

Sweet is widely considered to be one of a small number of basic or primary taste qualities.
Liking for sweet tasting substances is innate, although postnatal experiences can shape …

Cannabis has been used medicinally for centuries to treat a variety of disorders, including
those associated with the gastrointestinal tract. The discovery of our bodies' own “cannabis …

The organoleptic quality of pulses and their derived ingredients is fundamental in human
utilization and evolution of food. However, the widespread use of pulses is hindered by their …

The endocannabinoid system in the brain and periphery plays a major role in controlling
food intake and energy balance. We reported that tasting dietary fats was met with increased …

Low calorie sweeteners (LCS) are prevalent in the food supply for their primary functional
property of providing sweetness with little or no energy. Though tested for safety individually …

The role of taste perception, its relationship with oral microbiota composition, and their
putative link with eating habits and food intake were the focus of the present study. A sample …

Cultivated meat is a promising technology with the potential to mitigate the ethical and
environmental issues associated with traditional meat. Fat plays a key role in the meat flavor; …

Reduced-fat products can help to fight obesity and its associated health risks. To develop
appealing products, both product-specific fat replacers and suitable analytical methods for …

Sensory testing of foods and beverages has been conducted for as long as people have
evaluated product quality. However, challenges associated with sensory testing, including …