Consumer skepticism about the taste of vertically farmed greens is widespread. But the first scientific taste test from the University of Copenhagen and Plant Food & Research, New Zealand, shows that respondents rate greens ...
Agriculture
Nov 30, 2023
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New research from the University of Oxford has revealed that bumblebees cannot taste pesticides present in nectar, even at lethal concentrations. This means bumblebees are not able to avoid contaminated nectar, putting them ...
Plants & Animals
Nov 16, 2023
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31
A research team from the University of Cologne, in collaboration with colleagues from the Leibniz Institute for Food Systems Biology in Freising, has discovered a receptor for bitter taste in twelve different cartilaginous ...
Evolution
Nov 13, 2023
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57
A team led by University of California, Riverside, scientists has cracked the puzzle of why Drosophila sechellia, a fly endemic to the Seychelles, is the only fly attracted to a fruit growing on this archipelago of islands ...
Evolution
Oct 31, 2023
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43
Scientists at the University of California, Davis, in partnership with the Mars Advanced Research Institute, have announced a significant breakthrough in the production of low-calorie sugar substitutes, such as allulose. ...
Biochemistry
Oct 24, 2023
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132
During the Battle of Flanders in July 1917, German soldiers deployed sulfur mustard-containing artillery shells on unsuspecting British and Canadian troops, marking the first time "mustard gas" had been used as a chemical ...
Biochemistry
Oct 18, 2023
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31
Japanese scientist Kikunae Ikeda first proposed umami as a basic taste—in addition to sweet, sour, salty and bitter—in the early 1900s. About eight decades later, the scientific community officially agreed with him.
Cell & Microbiology
Oct 5, 2023
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393
We're thinking more about the food on our plates, and where it comes from, these days. To cater to changing tastes and dietary preferences, menu options are being rewritten across Australia and the globe.
Biotechnology
Aug 22, 2023
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A few years ago, amid lockdown boredom, it seemed like everyone was perfecting their sourdoughs. A simple, fermented mixture of flour and water, the bread is powered by microbes that provide its one-of-a-kind tangy flavor. ...
Analytical Chemistry
Aug 16, 2023
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96
Plant-based alternatives to dairy products do not have to copy the original—but in addition to tasting good, they should also have a pleasant mouthfeel and a varied product range, according to the results of a recent acceptance ...
Social Sciences
Aug 15, 2023
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