Coffee and TeaFood scienceMultisensory

SCA and Savor Brands Team Up for Packaging Perceptions | Roast Magazine

Food scienceFood trendsVegan

Asia’s First Plant-Based Egg Yolk & White Alternative ‘OnlyEg’ | Green Queen

FlavourFood science

Does bourbon have to be aged in new American oak barrels? | The Globe & Mail

BakeryFood scienceVegan

Plant-based protein is hot trend with its own challenges | Baking Business

Food scienceInteresting

Tekni-Plex Sniff Seal technology enables scent through induction-sealed closure liner | Dairy Reporter

Food scienceInteresting

Japanese Conveyor Belt Sushi Chain Using AI To Make High-End Sushi | HYPEBEAST

FlavourFood science

The timeless, complimentary taste of oysters and champagne — explained | Science Codex

FlavourFood science

Beaujolais Nouveau: Banana-flavoured bargain or blight on a serious winemaking region? | Euronews

FlavourFood science

What Gives Your Favorite Whiskey Its Unique Flavor? | Discover Magazine

FlavourFlavour trendsFood science

Almost one in five adults (17%) feel uncomfortable describing flavours | MyLondon