A new book has explored how replicating meaty tastes and textures could encourage more people to switch to sustainable diets.

Don't let your nose fool you. From blue cheese to stinky tofu, these foods may smell awful but actually taste amazing when ...

Understanding the science behind meaty tastes and textures could be the key for more people switch to a planet-friendly plant diet, researchers suggest.

Takoyaki anyone? Don't leave Kyoto, Japan without trying their delicious street food. This list provides the top 10 street ...

Singapore-based food production company Umami Bioworks has introduced cultivated caviar. Umami uses proprietary cultivated ...

La Table French Brasserie at New World Millennium Hong Kong Hotel has introduced a new dinner tasting menu focusing on umami ...

The crowd-sourced review platform Yelp sees the use of mushrooms as functional ingredients reaching foodservice in 2025. Seattle’s Wunderground Coffee infuses mushrooms into its coffee blends, and ...

MSG was first prepared in 1908 by the Japanese biochemist Kikunae Ikeda. Ajinomoto means ‘the essence of flavour’ — and it ...

Baboons eat the perfect diet in the wild. There’s one specific “appetite” that could help humans eat well too.

Owner and Chef of Gyu-Masu Steak and Seafood, Victor Jian, Vice President of Toriyama Farms, Wataru Toriyama, and Chef, Kazuki Arai, joined Brittni Friedlander on Wake Up 2Day to share their ...

The counters for the refreshed Graze Food Hall continue to take shape. On Thursday, Travail announced that Umami by Travail ...