Feeling the burn: E-tongue a key tool to tackle spicy formulation challenges, say WSU researchers

The e-tongue is more accurate than human taste buds and can sample more in one sitting

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

23 May 2019 --- Nestlé and New Zealand-based dairy producer Fonterra Co-operative Group Ltd. are reviewing strategic options for the future ownership of their Dairy Partners... Read More

FormattedPicture

FOOD RESEARCH

23 May 2019 --- As sugar becomes more central to the obesity debate, its reduction is becoming a major dietary target for many consumers. This is manifesting itself most clearly in... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

20 May 2019 --- The makings of a “trade war” between the US and the EU are brewing after the Office of the United States Trade Representative (USTR) announced it is... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

20 May 2019 --- New International Organization for Standardization (ISO) guidelines for defining, measuring and evaluating soundscapes are a big step forward in guiding the... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

09 May 2019 --- Ingredion has extended its virtual lab, INSIDE IDEA LABS, in the Asia-Pacific (APAC) region, to the dairy market, bringing its application expertise in dairy... Read More