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Last updated on April 19, 2014 at 1:20 EDT

Latest Sweetness Stories

2013-08-01 08:35:03

Recent Highlights Include: SAN DIEGO, Aug. 1, 2013 /PRNewswire/ -- Senomyx, Inc. (NASDAQ: SNMX), a company using proprietary taste science technologies to discover, develop, and commercialize novel flavor ingredients for the food, beverage, and ingredient supply industries, today reported financial results for the second quarter 2013. The Company ended the second quarter with $37.5 million in cash and highly liquid investments. "Senomyx is continuing to advance the...

2013-07-19 16:23:52

A new study reports that subdiaphragmatic vagotomy reduces intake of sweet-tasting solutions in rats, and eliminate the hedonic perception produced by sucrose and saccharin in rats. Previous studies have shown that taste information and digestion information in animals during diet intake interact with each other in the central nervous system. So, how does subdiaphragmatic vagotomy influence the intake of sweet-tasting solution in rats? According to a study published in the Neural Regeneration...

2013-07-15 23:20:06

The global market for sugar and other sweeteners was nearly $99.1 billion in 2011 and dropped significantly in 2012 to about $77.5 billion. The market is expected to rise at a CAGR of 4.6% and reach nearly $97.2 billion by 2017. Wellesley, MA (PRWEB) July 15, 2013 Sugar is a large commodity market and a very mature one. In the global sweeteners market, sugar claims the dominant share. In terms of consumption, the global sugar market has shown continuous increases, since sugar is a...

Do Size, Weight, Shape And Color Matter For Cutlery?
2013-06-26 10:26:29

BioMed Central The appearance of cutlery can affect perception of a food's taste, reports BioMed Central's open access journal Flavour. Food tastes saltier when eaten from a knife, and denser and more expensive from a light plastic spoon. Taste was also affected by the color of the cutlery. The crockery we use has been shown to alter our perception of food and drink. Beverages in cold colored glasses were rated more refreshing and the weight and color of a plate can alter how dense,...

Sucralose Influences Blood Sugar Insulin Levels
2013-05-30 10:08:49

Brett Smith for redOrbit.com - Your Universe Online Many companies that make so-called ℠diet products´ use the artificial sweetener sucralose as a way to reduce calorie count and supposedly making their products healthier. However, a new study from the Washington University School of Medicine in St. Louis published in the journal Diabetes Care has found that the sweetener commercially marketed as Splenda can affect how the body processes sugar. “Our results indicate...

Sugar Is Not Always Sweet To Some German Cockroaches
2013-05-24 05:26:13

[ Watch the Video: Glucose Aversion in Cockroaches ] April Flowers for redOrbit.com - Your Universe Online Glucose is a simple form of sugar that is a common ingredient in roach-bait poison. Unfortunately, sugar isn´t always sweet to German cockroaches, especially those that avoid the roach baits. Entomologists from North Carolina State University show the neural mechanism causing the aversion to glucose in a new study published in the journal Science. Bitter receptors in the...

Strawberry Aroma Under The Microscope
2013-05-14 04:21:19

Michael Harper for redOrbit.com — Your Universe Online It´s easy enough to simply recognize that something smells like a strawberry, but it´s much more difficult to understand why something smells that way. Scientists from the Technische Universität München (TUM) set out to get to the bottom of the strawberry smell in order to understand a little more about scents and how our brains understand which scent and taste belong to which foods....

Eating With Your Eyes
2013-04-12 09:00:49

Brett Smith for redOrbit.com - Your Universe Online It has been said that people “eat with their eyes” before taking their first bite of any meal and a new study presented at the 245th National Meeting & Exposition of the American Chemical Society (ACS) suggests that the eyes can be even more important than the tongue when it comes to perceiving the flavors of foods. "There have been important new insights into how people perceive food flavors," said Cornell...

Taste Perception: Connecting The Molecular Dots
2013-03-07 05:16:27

redOrbit Staff & Wire Reports - Your Universe Online A consortium of scientists has identified a new protein regulator of taste, findings that help unlock the mystery of exactly how cells transmit taste information to the brain for three out of the five primary taste types. The researchers identified CALHM1, a channel in the walls of taste receptor cells, as a necessary component in the process of sweet, bitter, and umami (savory) taste perception. The other two taste types, sour...

2013-02-26 16:22:00

Sales of Core Products Sucralose, Aspartame, Folic Acid and TGIC increase 18% CHINO, Calif., Feb. 26, 2013 /PRNewswire/ -- Niutang Chemical, the leading producer of Sucralose and Aspartame from China, announced today that demand for its core products of Sucralose, Aspartame, Folic Acid and TGIC remained high throughout 2012, resulting in an 18% increase in sales for the company. Niutang also announced that its new, 1200 metric ton capacity, state-of-the-art Sucralose facility...