Thought for Food Blog

How the Lowly Mushroom is Becoming a Nutritional Star

Posted by Shira Rossiter

26-Apr-2018 11:05:00

This post was originally published on The Conversation, and was written by Robert Beelman, Professor of Food Science at Pennsylvania State University.

 

Mushrooms are often considered only for their culinary use because they are packed with flavor-enhancers and have gourmet appeal. That is probably why they are the second most popular pizza topping, next to pepperoni.

Read More

Topics: cancer, antioxidants, nutrition, flavour, protein, healthy eating, gluten free, cholesterol, superfoods, nutrients, fibre, agriculture, immune system, amino acids, selenium, vitamins and minerals, food research, Asia, dieting, health, cognitive function, genetics

Super Taster vs. Non Taster: Does it Matter for Your Health?

Posted by Shira Rossiter

25-Jan-2018 13:47:53

A salty pretzel, a sweet ice cream cone, a sour, vinegary pickle: most of us relish the variety of flavours we experience when we eat, courtesy of our sense of taste. What many don't know, however, is that the experience of taste is highly amplified for some members of the population, known as "supertasters." This may sound amazing, but supertasters actually tend to avoid certain foods due to their increased sensitivity to strong flavours, including anything bitter and many healthy fruits and vegetables. On the other hand, individuals known as "non-tasters" have significantly decreased sensitivity to flavour, making it difficult for them to taste food at all. Unfortunately, this can cause problems, such as when they cannot detect when food has spoilt or is unsafe to eat. 

Read More

Topics: food safety, cancer, nutrition, saturated fat, flavour, sensory perception, salt, healthy eating, spices, fruit, vegetables, obesity, alcohol, food research, health, appetite and satiety

Why buy local food?

Posted by Naomi McGrath

09-Dec-2016 12:25:17

Interest in local food is growing. Consumers choose to buy local foods for a wide variety of reasons, including their perceived nutritional superiority and health benefits, advantages for the local economy, and to help protect the environment.

Read More

Topics: labelling, food quality, Christmas, organic, packaging, flavour, nutrients, fruit, vegetables, meat, retail and marketing, food production, environment and sustainability, food economics, consumer behaviour, local foods, plant-based diets

3D Printing: Shaping the Future of Food

Posted by Naomi McGrath

05-Jan-2015 11:33:00

Imagine a world where you could have any food you liked in any shape you desired at the touch of a button. Rocket-shaped pasta? Easy. A bowl of dinosaur-shaped cereal? No problem. Or how about some chocolate, sculpted into an assortment of intricately shaped snowflakes? Well, with 3D food printing this could be a reality. And, as the technology has started to make some real progress in recent times, it could happen sooner than you might think. Its potential does not end at just printing individual foods like pasta and breakfast cereal, though. Scientists envision a future where entire meals could be printed using a 3D printer.

Read More

Topics: texture, nutrition, flavour, 3D printing, protein, nutrients, chocolate, sugar and substitutes, environment and sustainability, confectionery

A Matter of Taste – The Neuropsychology of Flavour Perception

Posted by Chris Cattini

01-Oct-2014 11:30:00

Most people enjoy eating. In this age of plenty, food has become a source of pleasure to an extent that goes way beyond its ability to provide us with sustenance. However, this sense of pleasure is a complex issue. Take cheeses for example. Each has its own particular combination of flavour compounds and sensory properties – Brie is clearly distinguishable from Cheddar, ripened cheese tastes different to fresh cheese, and so on. But why does my husband have to leave the room, retching dramatically, when the rest of my family salivate in anticipation as we sprinkle parmesan on our minestrone?

Read More

Topics: flavour, sensory perception, neuroscience

What do you want to read about?

We are open to suggestions!

If there is a topic that you would like to see covered in a future Thought for Food blog post, then please email us with your idea and we will be sure to look into it.

Receive blog updates by email

Latest Posts

Posts by Topic

Further Topics