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Ancient watermelon ancestor reveals a seed surprise
An investigation into the oldest known seeds from a watermelon relative reveals some surprises about how our ancestors used a predecessor of today’s watermelon. Archaeologists found the seeds, dating...
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Fly brains encode lack of bitterness in a ‘sweet’ way
A new imaging technique called trans-Tango(activity) reveals how specific neurons in brain circuits of fruit flies respond to stimuli such as sweet and bitter tastes. “These results show that the way...
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Umami gives plant-based menu a Christmas taste
Boosting the umami is key to pulling off a delicious and plant-based Christmas dinner, says a food engineer. Food scientist Charlotte Vinther Schmidt, postdoctoral researcher at the University of...
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Early life tastes tied to adult food preferences
There’s a strong relationship between diet in early life and food preferences in adulthood, research with mice finds. The study in Science Advances highlights the importance of early exposure to a...
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Why no one wants to eat the giant velvet mite
Virtually no one wants to eat the elusive giant velvet mite, research finds. This suggests the mites have to deal with few, if any, predators. “I thought, ‘Well, I’m a generalist predator. I should...
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How much water in whiskey is too much?
While adding a little water to whiskey is popularly thought to “open up” the flavor, a new study indicates there’s a point at which it becomes too much: about 20%. Researchers chemically analyzed how...
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Nixing rapeseed’s bitter taste could lead to new protein source
Researchers have gotten closer to removing rapeseed’s bitter substances, which could pave the way for a new protein source to support the green transition away from meat. Half of plant proteins in the...
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Do you crunch, chew, suck, or smoosh food? It affects what you like
Mouthfeel of food determines whether people go back for seconds, according to a new study. Texture has been one of the trends in food product messaging for several years, says Rhonda Miller, Texas...
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How insects can tell different sugars apart
New research uncovers how insects can tell different sugars apart. Whereas humans have one receptor on their tongues that can detect all sorts of sweet things, from real sugar to artificial sweeteners...
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