When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture ...

Texture testing has practical uses among a diverse range of food types such as baked goods, confectionaries, cereals, dairy, snacks, fruit, vegetables, meat, poultry, fish, gelatins, pasta and even ...

Consumer acceptance of food products relies heavily on their texture and mouthfeel. At times, texture characteristics are even more important than the appearance, taste or smell. The way in which the ...

Lab-grown or cultured meat could revolutionize food production, providing a greener, more sustainable, more ethical alternative to large-scale meat production. But getting lab-grown meat from the ...

We often talk about flavour as the star of the show, but texture quietly shapes how enjoyable food really feels. That first ...

Meat has a distinct taste, texture and aroma — a biochemist explains how plant-based alternatives mimic the real thing When you bite into a juicy hamburger, slice into the perfect medium-rare steak or ...