The Haribo Goldbear's century-old recipe has evolved over time. Today, a gummy in Germany might taste different than one in Singapore, Brazil, or the US. (Stan Horaczek/) A hundred years ago, the ...

Dr. Arielle Johnson on a research trip to the Yamaki Jozo factory in Saitama, Japan, stirring a 100-year old cedar barrel full of soy sauce moromi (mash) to learn about artisanal shoyu fermentation ...

What gives a lemon its lemoniness? It’s the physical molecules within the fruit. A bite into a lemon wedge sends citric acid molecules and other compounds to the tongue and through the nose, a one-two ...

Mayonnaise isn’t just a condiment—it’s a fascinating blend of science, technique, and creativity. From understanding emulsions to mastering Southern-style recipes, the right ingredients and methods ...

Arielle Johnson might have the ultimate food nerd’s dream job. With credentials from New York University and UC Davis, the flavor scientist regularly collaborates with the world’s top chefs and ...

A good cup is about more than the beans. The flavor is affected by lots of things – the roast and fermentation of the beans, ...

Food and flavor analysis can gain valuable insights through Proton-Transfer-Reaction Mass Spectrometry (PTR-MS). To demonstrate its capabilities, the IONICON Applied Science Team conducted a ...

In her new book, “Flavorama,” the flavor scientist Arielle Johnson demystifies the sense of taste. Take this quiz and see how much you know about how taste is perceived. About eight years ago, Arielle ...

Warm summer months are perfect for refreshing fruity cocktails and other alcoholic beverages. While a tough economy is tightening consumer spending this summer, the flavor industry is driving ...

Outdoor grilling is the ultimate summer ritual. As temperatures are scorching from coast-to-coast, Americans take the cooking experience outside, firing up the grill or smoker to prepare meats, ...