While taste describes the detection of certain flavor qualities in food, mouthfeel refers to the physical ways a food or beverage affects all areas of the mouth -- from the lips to the tongue ...

Mastering mouthfeel is critical to unlocking taste and delivering on healthier and tastier food. How can formulators get it ...

“In particular, ‘next-gen naturality’ is an important trend, as consumers are increasingly looking for baked goods that ...

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...

A team of researchers has developed a groundbreaking new way to make foie gras that eliminates the need for force-feeding, ...

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid, which is softer in mouthfeel,” says, Joel Burt, a California-based winemaker at Las Jaras Wine ...

Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing ...

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They treated ...