Thought for Food Blog

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. 

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

Adulteration of Spices – it’s just “nut” right.

Posted by Naomi McGrath

06-Sep-2016 11:20:19

Every day, millions of people put a lot of trust in the food industry. More and more of us check product labels on a regular basis to make sure what we are buying meets our individual requirements – be they for low fat foods, sugarless concoctions, organically certified foods, clean label products or anything else. And when we buy a food product, we expect it to contain what it says it does on the label.

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Topics: food safety, labelling, allergies and allergens, spices, regulations and guidance, contaminants, nuts, food fraud, analytical techniques


Posted by Dave Howard

03-Apr-2012 09:35:00

The development and growth of the flavour industry

People are hugely influenced by their sense of taste and smell. Arguably, therefore, human history is closely tied to the development and usage of flavours.

In earlier times, only herbs and spices could be employed for seasoning purposes, whereas today a broad spectrum of flavourings are available; not only for use in people’s own kitchens, but also for the production of food on an industrial scale.


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Topics: nutrition, salt, herbs, spices, honey, nutrients, amino acids, sugar and substitutes

Spicing Things Up

Posted by Catherine Morgan

02-Nov-2011 13:11:00

Herbs and spices are used all over the world to add flavour, colour, fragrance and a little bit of "zing" to our foods. Without them, our meals might be bland and our palates disheartened. But the story doesn't end there.

Research suggests that as well as being able to boost flavour, several herbs and spices may even offer some benefits to our health, thus giving us more reason to sing the praises of these culinary delights.

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Topics: cancer, antioxidants, healthy eating, herbs, spices, cholesterol, diabetes, superfoods, cardiovascular health, functional foods

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