FlavourFood science Food chemists uncover the secrets behind pretzels’ unique scent | CEN.ACS By Novotaste | Flavour, Food science
FlavourFood science Engineered Microbes Make ‘Essence Of Grape’ | Asian Scientist Magazine | Science, technology and medical news updates from Asia By Novotaste | Flavour, Food science
FlavourFood scienceInterestingMultisensory What Is Squid Ink, and Should You Eat It? | Healthline By Novotaste | Flavour, Food science, Interesting, Multisensory
Beverage trendsFood science Is Alkaline Water Really Better? Essentia, Coke Join Drink Trend | Bloomberg By Novotaste | Beverage trends, Food science
Food scienceInteresting Aroma in rice has no nutritional value, but a marketing trait | The Star By Novotaste | Food science, Interesting
FlavourFood scienceInteresting 6 ways you can learn to love bitter | thesouthern.com By Novotaste | Flavour, Food science, Interesting
Food scienceInterestingMeat, fish and seafoodNovotaste Would you eat lab-created fish? This San Diego startup is carving new path in ‘alt-meat’ industry | Sandiego Union Tribune By Novotaste | Food science, Interesting, Meat, fish and seafood, Novotaste
Essential oilsFlavourFood science How A.I. Engineered the Most Delicious, Efficient Basil Ever | The Daily Beast By Novotaste | Essential oils, Flavour, Food science
FlavourFood science Dark chocolate yields its aromatic recipe | C&EN By Novotaste | Flavour, Food science
Beverage trendsFood science Researchers say water is the best choice for kids, with low-calorie sweetened drinks linked to higher calorie intake | Food Navigator By Novotaste | Beverage trends, Food science
