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Fast Company March 2005 Lucas Conley	A Matter of Taste Senomyx Inc., a biotech outfit in La Jolla, California, is designing chemical compounds called "flavor enhancers," which it claims target taste receptors on the tongue, dramatically improving their efficiency. So less sugar (or salt) will taste just as good.
BusinessWeek March 28, 2005 Gene G. Marcial	Sweet Or Salty With Senomyx Senomyx has developed a taste-receptor technology that intensifies salty or sweet flavors. The product has received interest from food companies, and the stock is appealing to investors.
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
Prepared Foods February 5, 2006	Gluten-free Taste Wheat-free, natural flavor enhancer for gluten-free foods.
Food Processing May 2005 Kantha Shelke	A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach.
Delicious Living October 2007 Krista Crabtree	The Lowdown on... Umami Your tongue can taste sweet, salty, bitter, and sour. Now it can also taste Umami.
Food Processing September 2013 John Stanton	Taste Remains Consumers' Top Preference for New Foods and Beverages After 40 years' worth of marketing surveys, it's no shock that taste is important to consumers; however, the surprise is that in many cases, we find taste takes second place or worse to other factors.
Prepared Foods June 1, 2005 David Kilcast	Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate.
AskMen.com Patrick Owen	50 Foods You Avoid That Are Actually Healthy It's time to put your prejudices aside, have an open mind and give these 50 healthy foods a chance.
Prepared Foods October 2007 Paula Frank	Article: Advancing Sweeteners: The Mystery of Sweet Taste Food scientists continue their search for the "Holy Grail" of ingredients that both function and taste exactly like sugar.
AskMen.com	Foods To Boost Brain Power Check out this list, put together for AskMen by nutritionist Naomi Mead.
Financial Advisor March 2011 Jerilyn Klein Bier	Food For Thought Genetically modified food continues to leave a bad taste for shareholder advocates.
Prepared Foods August 11, 2006	Regulations: Making Taste Claims Between product development and effective marketing lies that murky, often confounding world of regulations.
Food Processing April 2006 David Feder	Well Noted: My Twenty Cents Creators and manufacturers of foods designed either directly or indirectly to prevent the development of obesity and diabetes, are bringing more and more ammo to the battle every year.
Food Processing August 2010	New Food Rollout: August 2010 New foods and beverages introduced to the marketplace.
Food Processing September 2011 Diane Toops	IFIC Survey Zeros In On Consumer Perception Of Health And Wellness The seventh annual 2011 IFIC Functional Foods/Foods for Health Consumer Trending Survey shows 87 percent of American consumers are interested in learning more about beneficial products that can provide a host of health benefits.
Prepared Foods December 2008 Kerry Hughes	R&D: The Yeast of Our Concerns Biorigin has developed its Bionis(R) and Biotaste lines in response to the demand for enhancing the flavor of food formulations, especially those with reduced-salt content.
Food Processing February 2007 Barbara Katz	Focus On: Functional foods Consumers believe food can enhance health, but they are not consuming functional foods as a cure for particular health concerns.
Food Engineering June 1, 2005 Richard F. Stier	From the frying pan into the fryer Deep-fat frying is used throughout the world because it is quick, and because fried foods taste good. Yet, how healthy -- and safe -- is the frying process? Are allergens an issue for fried foods?
Food Processing May 2013 David Phillips	Despite Innovations, Food Manufacturers Still Rely on Past-Generation Sweeteners Acesulfame potassium, aspartame, sucralose still rule the sweetener roost.
Science News July 21, 2007 Janet Raloff	Sour Genes, Yes -- Salty Genes, No A study in twins finds that genes may be responsible for a high or low threshold to the detection of sour tastes, but not of salty ones.
Prepared Foods September 1, 2005 Marcia A. Wade	Flavor Behavior Every food matrix is unique, and every flavor type is unique. However, flavor experts now know how to find the common ground between flavor and applications to achieve a winning product.
Prepared Foods June 2, 2006	Patenting Sensory Profiles Thousands of patents have been issued to protect various aspects of food products and their methods of manufacture, except one. Can a food product be patented that is differentiated from other food products by a sensory attribute such as its taste?
Food Processing June 2007	Food Biz Kids: A spicier ranch, but not much buffalo A panel of eighth-graders discuss the latest flavor installment of Frito Lay's Blazin' Buffalo & Ranch Doritos.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
Prepared Foods December 2007 Ashley F. Dziuk	Catching the Age Wave: Banking on Boomers The taste and flavor perception of aging consumers is covered, along with the most popular types of foods of younger vs. older Boomers.
Food Processing Frances Katz	Reformulating for seniors From product development to processing to packaging -- what food formulators can do to offset time's toll on seniors' taste and smell.
The Motley Fool August 22, 2007 Selena Maranjian	The Power of Branding A company's name may be far more valuable than you imagined.
Chemistry World May 2011 David Julian McClements	Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments.
Science News June 10, 2000	Mystic Stuff Scientists describe and ponder their own brushes with spiritual, mystical, and psychic happenings in the online journal called The Archives of Scientists' Transcendent Experiences (TASTE)....
The Motley Fool November 4, 2010 Alyce Lomax	Whole Foods Isn't Half Baked The upscale grocer redefines "organic growth."
The Motley Fool December 7, 2009 Kris Eddy	Where Is China's Sweet Spot? Can purveyors of chocolate thrive in China?
Food Processing May 2006 Diane Toops	Toops Scoops: I think I'm a umami kind of girl Umami, an ingredient-activated taste sensation, has been getting a lot of publicity lately as the "fifth" basic taste.
Prepared Foods July 1, 2005 Julia M. Gallo-Torres	Veggie Bases Fortify Flavor Nikken Foods Company launches line of flavor bases and concentrates aimed to help formulators "cut down on processing time and eliminate raw material storage issues."
Food Processing February 2010	New Food Rollout: February 2010 Delicious and delectable new foods and beverages that will make your heart go pitter-pat in February.
Food Processing February 2013	Food Biz Kids: Kraft Tomato Basil String Cheese Our high school product testers review Kraft's Tomato Basil String Cheese and their opinions are mostly favorable.
AskMen.com Shannon Clark	Food For Optimal Brain Health Knowing about foods for optimal brain health and how to include them in your diet can definitely work to your advantage.
Food Processing June 2006 Diane Toops	Toops Scoops: Our own worst enemies Consumers may fudge answers on healthy-eating surveys, but they also appear to know what they're supposed to eat and what to avoid.
The Motley Fool May 12, 2006 Alyce Lomax	Stocks for Mom: Whole Foods Market Lots of moms love the idea of eating healthy, and Whole Foods certainly cashes in on that idea. It may be a pricier stock than most, but given some of the strong growth trends at hand, moms will love the idea of the very best.
The Motley Fool December 7, 2011 John Maxfield	Profiting From the Irrationality of Others Humans do not behave rationally -- in fact, many times, they behave irrationally. Would knowing this change your investment strategies?
Prepared Foods August 11, 2006 Julia M. Gallo-Torres	Editorial Views: Uncompromising Taste At IFT Show, a plethora of suppliers... R&D Applications Seminars to be held in September...
Food Processing November 2005 David Feder	Missing MSG? Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives.
The Motley Fool August 7, 2009 Alyce Lomax	Whole Foods: Whole-ier Than Thou? The organic grocer booked an impressive quarter -- but are they selling junk food?
Prepared Foods January 1, 2006 Matthew Pereira	Acting Sweet Exploring some of the drivers, trends and forecasts in the sugar-free food and beverage market.
Delicious Living Thea Deley	The FDA Rules: The Function in Foods If your morning glass of orange juice contained calcium, or your lunchtime salad dressing boasted vitamin E, or perhaps your midafternoon snack bar supplied ginseng, you ingested nutraceuticals today. Surprised?
Chemistry World January 5, 2009 Hayley Birch	How to Strengthen the Taste of Umami US scientists say they have uncovered a unique mechanism by which molecules drastically enhance umami flavour - the savoury taste associated with protein-rich foods such as meat, cheese and seafood.
The Motley Fool January 11, 2011 Alyce Lomax	Healthier Times Ahead for This Grocer Whole Foods Market is increasingly rolling out initiatives to help its customers with healthy eating goals, which should foster continued growth for this differentiated grocer.
Food Processing January 2006 Frances Katz	2006 Flavor Trends Forecast Health exerts its influence on flavor trends: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?
Food Processing September 2005 Ashman & Beckley	Product Spotlight: Bum wrap Weight control for many consumers centers around portion control and finding the right foods within a diet to eat. But a few more well-placed calories could have raised the satisfaction level of Kraft's South Beach Wraps.
BusinessWeek October 24, 2005	How Whole Foods Prices the Staples You can expect to pay more for organic fruit and produce, but what of such basic items as bread and toilet paper?