Pioneering research has pinpointed key vacuolar transporters in citrus fruits that regulate taste by balancing citric acid and sugar levels. This discovery illuminates the genetic pathways controlling flavor, laying the groundwork for cultivating citrus varieties with optimized sweetness and acidity--a promising development for both consumers and the agricultural sector.

Peripheral taste neurons exhibit functional, genetic, and morphological diversity, yet understanding how or if these attributes combine into taste neuron types remains unclear. In this study, we used male and female mice to relate taste bud innervation patterns to the function of a subset of proenkephalin-expressing (Penk+) taste neurons. We found that taste arbors (the portion of the axon within the taste bud) stemming from Penk+ neurons displayed diverse branching patterns and lacked stereotypical endings. The range in complexity observed for individual taste arbors from Penk+ neurons mirrored the entire population, suggesting that taste arbor morphologies are not primarily regulated by the neuron type. Notably, the distinguishing feature of arbors from Penk+ neurons was their propensity to come within 110 nm (in apposition with) different types of taste-transducing cells within the taste bud. This finding is contrary to the expectation of genetically defined taste neuron types that functionally represent a single stimulus. Consistently, further investigation of Penk+ neuron function revealed that they are more likely to respond to innately aversive stimuli—sour, bitter, and high salt concentrations—as compared with the full taste population. Penk+ neurons are less likely to respond to nonaversive stimuli—sucrose, umami, and low salt—compared with the full population. Our data support the presence of a genetically defined neuron type in the geniculate ganglion that is responsive to innately aversive stimuli. This implies that genetic expression might categorize peripheral taste neurons into hedonic groups, rather than simply identifying neurons that respond to a single stimulus.

TASTE in Delft, Netherlands, embodies the love of Jesus in community and shares that love in practical ways with the people around.

The feverish Cannes-winning spectacle dazzles with audacity but stumbles under the weight of its own ambition

Title: Do Tongue Scrapers Damage Taste Buds?
Category: Diseases and Conditions
Created: 5/11/2022 12:00:00 AM
Last Editorial Review: 5/11/2022 12:00:00 AM

Beer is the most consumed alcoholic beverage in the world but how well do you know it?

Rampyari Chaiwala Netaji Bhajiawala dishes out snacks such as litti chokha and Kashmiri bondas, uncommon in South India

Part 2 of Fr. Timothy's talk at College Conference East addresses what our life in Christ can look like when we participate in the Church and how we can begin the discussion of talking about the Christ and His Church.

Dr. Rossi contemplates the question, "Why does God love us so much?"

Angela Hays, the woman behind the new second edition of Taste and See: An American Orthodox Cookbook, needs your recipes. Bobby Maddex talks to her about this and more on a new Ancient Faith Presents.

Bobby Maddex interviews Angela Hays, one of the individuals behind the sequel to the classic Orthodox cookbook Taste and See. Titled Taste and See II: More American Orthodox Cooking, the new book features over 500 recipes for feasts and fasts alike.

Watch as Stephen Maguire eats a fly off the table during his 13-8 defeat to David Gilbert in the quarter-finals of the Snooker World Championship at the Crucible Theatre, Sheffield.

Olympic curling gold medallist Jen Dodds says she has still "got a taste for winning" as she aims to become a European Champion for the second time.

Defender Ryan Sweeney says it was "about time" Burton registered a League One victory as they ended a 13-match winless start to the season on Saturday.

Vienna-based Figlmüller topped the list for its century-long specialisation in the Schnitzel Wiener Art

We sat down with Jim Koch to talk about his company’s newest big release, Samuel Adams American Light, which is already earning accolades.

The post Q&A: Boston Beer Co.’s Jim Koch on sticking to beer, and changing consumer tastes appeared first on Boston.com.

Wilmot Collins came to Helena as a refugee. Now he’s been elected as the city’s mayor.

Also: Abdi Nor Iftin tells us what it feels like to win the green card lottery; we find out what award-winning olive oil tastes like (it’s kind of peppery); the Boston Red Sox get their first Latino manager; beauty contestants in Peru stage a protest against gender-based violence that goes viral; and a blind man, hoping to kayak across the Bosphorus Strait, turns to mythology for inspiration.

(Image: For Maddie, left, and Wilmot Collins, coming to the US wasn't easy. In their first few months in Montana, their home was graffitied with "Go back to Africa" and "KKK." But they stayed. Credit: Courtesy of Wilmot Collins)

For real estate agent Jarred Hanson, one of the most important design criteria of his new office was the look. “The office is a billboard for my business,” Hanson asserted.

Just as there are so many ingredients combined in a good sauce, there are many factors that combine to impact new product development in sauces, dressings and spreads. And this is true—seemingly for better and for worse.

Steve Kelleher, Research Fellow, Kemin Food Technologies, North America, will present the session, “Solubilized Proteins as a Fat Block in Production,” which highlights recent research exploring methods to reduce the amount of fat uptake while retaining moisture in deep-fat-fried protein products.

Gatsby’s breakthrough product delivers melt-in-your mouth indulgence and achieves unheard-of calorie reduction—thanks to Epogee’s EPG GMO-free, plant-based fat alternative technology. The result is a deliciously satisfying chocolate experience with significantly less calories.

ADM’s interactive booth (4.C10) will feature sensorial stations that allow for a deeper dive into the company’s technical expertise and vast library of ingredients, spanning health and wellness solutions, flavors and colors, culinary offerings and more.

Booth visitors can immerse themselves in the benefits of Lycored's portfolio and see, taste and feel how Lycored discovers the beauty within – from healthier skin and body to more beautiful and delicious food.

The Almond Board of California (ABC) announced the kickoff of its national Tastemaker Trials student competition, which invites U.S. college and university students to create delicious almond-based snack products that excite the tastebuds of younger generations and set a new standard for "intentional indulgence" in snacks.

Univar Solutions Inc. and Novozymes announced a new agreement to expand the partnership into the United States and Canadian food ingredients markets. The new food ingredients agreement takes effect May 1, 2021, one month after the companies announced an exclusive agreement expanding the partnership into the United States and Canadian beverage production, homecare, and industrial cleaning markets.

IFT23 attendees are invited to visit booth #S0400 and “Taste the trend”™ with a sampling menu that includes various clean label concepts created for the show. FFP is committed to providing innovative clean label solutions and offers a portfolio of solutions that naturally provide exceptional food protection, flavor, color, and texture for a variety of applications.

The two-day event brought more than 200 food and beverage industry attendees together on a unique discovery journey themed, “A Canvas for Creation.” It featured new concepts, flavors and ingredients designed to help them grow their product portfolios and craft solutions for the future.

In addition to a booth on the expo floor, Elizabeth Morrow, Ph.D., principal food scientist for AHN, is presenting “Kokumi’s Untapped Potential: The Flavor Builder You Didn’t Know You Needed” on July 16 at noon in McCormick Place room S401bc.  

Butter Buds Inc., a global leader in dairy and non-dairy concentrates, is showcasing its real dairy, dairy alternative and on-trend specialty ingredient solutions at the Institute of Food Technologists 2024 Annual Event and Expo (IFT FIRST), July 14-17, at McCormick Place in Chicago.

Made for any snacking occasion or in-home entertaining, the crackers pack a bold flavor and are a versatile base to upgrade snacking moments.

Prepared Foods gets the inside scoop on new product development from Stacey Kinkaid, US Foods vice president of product development & innovation.

SupplySide West attendees are encouraged to visit booth #1973 and learn more about how Amano Enzyme’s high-quality microbial enzymes can help provide the optimal texture, taste and overall performance for a variety of applications including plant-based food products, functional beverages and dietary supplements.

Simplot Maple City Waffle line transforms popular menu entrée into a versatile, on-the-go option for operators, consumers.

The company’s new sugar alternative is stated to combine sustainability and full-bodied taste without increasing carbon emissions.

Within the next twelve months, kiosks will be mainstream in the UK quick service restaurants (QSR), fast food and the casual dining market, according to the first UK research into consumer views and hospitality sector plans.

Scientists may be closing in on a way to let consumers savor the sweet taste of cake, cookies and other culinary delights without the sugar rush. In preliminary tests using a new device developed in-house that allows them to screen for odor compounds in real foods, they have isolated several natural aromatic molecules that could be used to trick our brains into believing that desserts and other foods contain more fat, sugar or salt than they actually do.

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The competition showcases on-trend sweet and savory flavors from leading producers.

The North Brunswick taste innovation center brings the company’s total to four.

The company will sample coated pretzels and mocktails at the event July 16–19 in Chicago.

The webinar, led by a Circana expert, shared emerging trends in snack and bakery.

The SNX 2024 event lets suppliers showcase their seasoning and flavor capabilities.

A scientist from the food solutions firm discusses how the concept can be put to to use.

PureCircle's new stevia solutions optimize taste performance and sugar reduction across food and beverage categories.

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.

When it comes to convenient breakfast options, consumers are looking for products that meet their dietary needs without sacrificing flavor or taste.