Scientists uncover why plant-based proteins leave a ‘dry’ taste - unlocking solutions for better-tasting sustainable foods.

Flavanols are plant-derived compounds known for their astringent taste, exhibiting pro- or antioxidant properties depending on the environment. Due to poor bioavailability, the mechanism of their ...

Wine aficionados know that a well-paired wine enhances the flavors of whatever foods one consumes, while a poorly paired wine does the opposite. And some foods can, in turn, influence the flavors in a ...

Wine's texture, beyond taste and aroma, involves compounds like tannins, polysaccharides, and proteins interacting in the mouth. Penn State researchers developed a novel tannin analysis technique, ...

Achieving good texture in plant-based products is an ongoing battle for the industry. So, what can be done to improve this vital element of consumer satisfaction? Plant-based dairy alternatives have ...