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 ...

By using a key enzyme, scientists can mimic the same fat structure of foie gras, making it more ethical without sacrificing ...

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 ...