What drives Oobli to innovate with sweet proteins, and why does this mission matter to you and your team? We’re in the middle of a global metabolic health crisis. In the U.S. alone, 42% of people have ...

Scientists at St. Jude Children's Research Hospital used structural biology approaches to gain insight into how sweet taste receptors detect sweeteners. Sweet taste receptors are proteins in taste ...

Harris’s ambitious debut explores the aftermath of the Emancipation Proclamation in rural Georgia. In the small town of Old Ox, eccentric George Walker, whose land borders a plantation, is grieving ...

Stevia’s widespread use in food and beverage as a natural sweetener is shifting consumers’ sweetness perceptions and driving innovation around derivatives that offer enhanced solubility and clean ...

Sweetness won with respondents reporting the foods that bring the most sweetness to their diet include desserts/sweet snacks (53%), candy (49%) and fruit (41%). At the same time, nearly 8 out of 10 ...

New research uncovers that extreme sweet preferences, not just eating habits, are key drivers of added sugar consumption and reduced diet quality, highlighting the complex relationship between taste, ...

Once seen as youthful and sickeningly sweet, the best gourmand fragrances have evolved into sophisticated, gender-inclusive scents that appeal to virtually everyone—no matter their age or fragrance ...

Matt Donato is a Rotten Tomatoes approved film critic who stays up too late typing words for such outlets as IGN, Bloody Disgusting, Fangoria, Paste Magazine, and countless other publications. He ...

We’re living in an era of pop star horror, whether examining their downward spiral in Smile 2 or using their concerts as an elaborate trap for a serial killer in Trap. Now, filmmaker Emma Higgins is ...

Classified as a nonnutritive sweetener, aspartame does not provide significant carbohydrates or calories. Unlike traditional sugar, which is a significant source of both, aspartame is made from two ...

Their moment in the spotlight has arrived. Let’s take a look at their best qualities. Credit...Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Supported by By Isobel Whitcomb The ...