Latest Sweetness Stories
BREA, Calif., July 15 /PRNewswire/ -- Niutang Chemical, one of the leading manufacturers of sucralose in the world, announced today that it will introduce Niutang Liquid Sucralose at the International Food Technology (IFT) Annual Meeting and Food Expo in Chicago.
Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences food scientist.
A hormone that helps to regulate blood sugar levels may also influence a person's sensitivity to sweet-tasting foods.
WAYZATA, Minn., June 10 /PRNewswire/ -- Cargill was named the 2010 Bronze Effie Award winner in the New Product & Services category for the integrated national marketing campaign introducing the Truvia(TM) brand as the first great-tasting, natural, zero-calorie sweetener made with rebiana, derived from the best tasting part of the stevia leaf.
Researchers have discovered a chemical that specifically blocks people's ability to detect the bitter aftertaste that comes with artificial sweeteners such as saccharin.
There are five known tastes detected by the human tongue, -- sweet, salty, sour, bitter and umami (a protein-rich taste found in foods like soy sauce) -- but according to Australian researchers a sixth taste may soon be added to that list.
New research from the Monell Center reports that children's response to intense sweet taste is related to both a family history of alcoholism and the child's own self-reports of depression.
Calcium may not come to mind when you think of tasty foods, but in a study appearing in the January 8 issue of JBC, Japanese researchers have provided the first demonstration that calcium channels on the tongue are the targets of compounds that can enhance taste.
Endocannabinoid modulation of tongue sweet taste receptors may help control feeding behavior.
Scientists have found out how people can taste the bubbly sensation from carbonated beverages.