Israel’s Algatechnologies has obtained GRAS (Generally Recognized As Safe) status for its AstaPure-branded astaxanthin ingredient for use in food and beverages applications.
Improving food scientists understanding of the complexities behind
how humans taste, researchers in the US discover that activity in
the nucleus accumbens (Nac) neurons is associated with the response
to the tastes.
Fundamental research on the perception of odours finds that in a
food rich environment worms pay better attention to an 'irritant'
than their starved counterparts, leading to the supposition that a
well-fed human is more...
