Reduced fat dairy that's still creamy? Adjusting the calcium level and acidity could be the key to developing new better-tasting, more appealing looking and creamier reduced-fat sauces, desserts and...

One of the leading authorities on ‘natural’ food colours in the Asia Pacific region has urged Australian food manufacturers, marketers and media to show “greater leadership” in converting to ‘natural’...

People sometimes “see” flavours in foods and beverages before actually tasting them, according to a scientist speaking at a meeting of the American Chemical Society on 11 April 2013. The eyes sometimes...