Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
More people in the US favored dark chocolate in 2012 than they did the prior year due to its potential health benefits, according to market analysts Mintel.
Children from different cultures prefer different levels of fat and sweetness in foods and drinks, suggests new research that calls into question the idea that all children are predisposed to fatty and sugary tastes.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
People with a 'sweet tooth', a strong preference for sweet tastes,
associate the taste with mood improvements and have impaired
control of eating more sweets, says research from the US.
The preference of fat or sweet foods amongst obese adults is equal,
and more related to personality type and eating behaviour than
gender, suggests new research from Sweden.