American adults continue to put on the pounds. New data shows that nearly 40 percent of them were obese in 2015 and 2016, a sharp increase from a decade earlier, federal health officials reported Friday.… American Adults Just Keep Getting Fatter
In many food products, sweetness drives flavor perception. When reducing the sugar content of a food, there are a number of functional and taste attributes to consider such as the acid source used in the… Taste and flavor modulation with organic acids in sugar confectionery
NEW ORLEANS — Science has finally led us to one of the greatest innovations of humankind: ice cream that doesn’t melt quickly on a hot day. The secret, according to a new study? Banana plant… Melt-Resistant Ice Cream Is Here
For anyone who’s ever eagerly bitten into a big, juicy sandwich only to end up with sauce all over them, sliced ketchup is here to cure those spill woes. Thanks to Los Angeles-based food entrepreneur… Sliced Ketchup Is Here to Keep All Your Sandwiches Mess-Free and It’s Already Polarizing
It’s obvious to anyone who visits an American supermarket in winter — past displays brimming with Chilean grapes, Mexican berries and Vietnamese dragon fruit — that foreign farms supply much of our produce. Imports have… Most of America’s Fruit Is Now Imported. Is That a Bad Thing?
Limited edition restaurants, elite chef “residences” and other one-night-only dining experiences have become the fastest moving dining craze in food. Writer Ryan Bradley investigates. READ MORE
COPENHAGEN — Sea snail broth,” a server says, introducing the first course of a dinner for which I’ve just traveled 4,000 miles to try. The initial impression is a warm and wonderful elixir pooled inside… Sea snail broth and kelp ice cream: The new Noma tastes like the future
The most recent Chinese food trend to make it to the United States is restaurants specializing in roasted whole fish. The concept is like hot pot, but instead of a communal broth, each table gets… How China and Taiwan now transmit food trends to California