From the Penn State press release: Color can impact the taste of food, and our experiences and expectations can affect how we taste food, according to Penn State researchers, who suggest this may have implications…
From the Johns Hopkins University press release: At holiday buffets and potlucks, people make quick calculations about which dishes to try and how much to take of each. Johns Hopkins University neuroscientists have found a…
From the Faculty of Science – University of Copenhagen press release: The aim of the research from Future Consumer Lab was to investigate whether children prefer their food served in a particular way and whether…
From the Binghamton University press release: Women may need a more nutrient-rich diet to support a positive emotional well-being, according to new research from Binghamton University, State University at New York. Mounting evidence suggests that…
From the University at Buffalo press release: They’re called the “drunchies,” or drunk munchies. It’s the desire one has to eat salty, fatty, unhealthy foods during or after a night of heavy drinking. With obesity…
From the American Associates, Ben-Gurion University of the Negev press release: Tricking the brain into eating less by serving food on a smaller plate doesn’t necessarily work, according a new study by Ben-Gurion University of…
From the Penn State press release: The reason why some people find it so hard to resist finishing an entire bag of chips or bowl of candy may lie with how their brain responds to…
From the University of Warwick press release: Sugar improves memory in older adults — and makes them more motivated to perform difficult tasks at full capacity — according to new research by the University of…
From the American Chemical Society press release: A cranberry, honey or a candy bar — which tastes the sweetest? These foods contain sugars that humans can perceive differently. A cranberry seems tart, whereas a candy…
From the Beth Israel Deaconess Medical Center press release: Researchers have found that consuming a broth rich in umami — or savory taste — can cause subtle changes in the brain that promote healthy eating…