Latest Taste Stories
SAN FRANCISCO and LOS ANGELES, Nov. 2, 2011 /PRNewswire/ -- The 3rd Annual TASTE AWARDS, the premier awards show celebrating the year's best in Food, Fashion, and Home Lifestyle programs on Television, in Film, Online, and on Radio is pleased to announce the nominees for the upcoming awards show in Hollywood. Jamie Oliver, Average Betty, Anthony Bourdain, Top Chef: Just Desserts, Project Runway, What Not to Wear, and Rick Bayless lead the awards finalists with several nominations each. This...
Does having a sweet tooth make you a sweeter person? According to American researchers the answer could be Yes. Scientists from Gettysburg College, St. Xavier University in Chicago, and North Dakota State University found in a recent study that people who favored sugary foods were more inclined to volunteer, help others in need and are more agreeable than those who avoid eating sweets. The research, published in the Journal of Personality and Social Psychology, focused on sweetness and...
LOS ANGELES and SAN FRANCISCO, Oct. 19, 2011 /PRNewswire/ -- The 3rd Annual TASTE AWARDS, the premier awards show celebrating the year's best in Food, Fashion, and Home Lifestyle programs on Television, in Film, Online, and on Radio has announced that the upcoming awards show celebration will take place on January 12, 2012 at the Egyptian Theatre in Hollywood. The final television category Nominees for The TASTE AWARDS will be announced on November 2nd in San Francisco. Viewers Choice...
NEW YORK, Sept. 30, 2011 /PRNewswire/ -- Reader's Digest Association today named Jan Studin as its VP, Publisher of the Taste of Home brand. In her new role, Studin will have responsibility for all Taste of Home platforms, including print, specialty publications, digital, mobile, tablet and experiential assets. She will be based at RDA's headquarters in New York City. Studin previously served as publisher of such notable brands as Better Homes & Gardens, Woman's Day, and The Parents...
People lose the ability to detect the taste of iron in drinking water with advancing age, raising concern that older people may be at risk for an unhealthy over-exposure to iron, scientists are reporting in results they term "unique." The study appears in the ACS' journal Environmental Science & Technology.Andrea Dietrich, Susan Mirlohi, and Susan Duncan and colleagues point out that perception of a metallic flavor in water can help people limit exposure to metals such as iron,...
People lose the ability to detect the taste of iron in drinking water with advancing age, raising concern that older people may be at risk for an unhealthy over-exposure to iron, Virginia Tech engineers are reporting in results they term "unique." The study appears in the American Chemical Society's journal Environmental Science & Technology on Aug. 10.Andrea Dietrich, professor of civil and environmental engineering at Virginia Tech, and her colleagues, Susan Mirlohi, of...
Researchers have discovered the genetic pathway that allows vampire bats to identify the "hot spots" in their prey that are most likely to contain ample amounts of blood, according to a new study published Wednesday.Biologists have long known that bats can detect blood vessels from up to 8 inches away, but it was unclear how they did it fast enough to strike and retreat without alerting their prey.Researchers at the University of California, San Francisco and Instituto Venezolano de...
Protein inside taste cells turn off bitter tasteNew findings may lend insight into why some people are especially sensitive to bitter tastes. Scientists from the Monell Center and Givaudan Flavors have identified a protein inside of taste cells that acts to shorten bitter taste signals. They further report that mice lacking the gene for this taste terminator protein are more sensitive to bitter taste and also find it more aversive, possibly because they experience the taste for a longer...
Researchers at Universitat Autonoma de Barcelona have developed an electronic tongue which can identify different types of cava wines, thanks to a combination of sensor systems and advanced mathematical procedures. The device automatically produces classifications similar to those of a sommelier.Cava varies in type according to the amount of sugar added with the expedition liqueur after secondary fermentation (which produces carbonic gas). Therefore it is useful to know the exact amount of...
MINNEAPOLIS, June 13, 2011 /PRNewswire/ -- Cargill today announced initial findings from its multi-year research program to understand how beverage ingredients interact to affect taste, sweetness and mouthfeel at the 2011 Institute of Food Technologists (IFT) Food Expo. Preliminary results of research in lemon-lime beverages validate Cargill's new approach to reduced calorie beverage formulations by confirming that there is a connection between key mouthfeel sensations and consumers' liking...
