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Having been born and raised in Ankara, I would stare at the sign that said “Buraya Bakarlar” (“They Look Here”) every time I entered the metro. When I grew up, I realized that advertisers know exactly where we look.
The EU is introducing binding limits for mineral oil aromatic hydrocarbons in food.
What we know about a food changes how we perceive its taste — and how full it makes us feel.
Bread is important in many cultures. However, Türkiye attributes a more special meaning to bread in terms of both consumption amounts and eating habits.
Coffee consumption can bring a lot of things to mind. Culture, habits, taste, economics, sociology, even psychology... In this week’s post, we’re looking into the story of #FreddoEspresso, a drink deeply loved in Greece — a country with a remarkably distinct coffee culture.
Was there a food that made you happy as a kid? Do you remember it? Maybe your palate has changed since then, and so have your choices... But when you saw that product, you still felt a strong urge to buy it
An interdisciplinary discussion between a food professional who has personally experienced eating disorders and what she learned from her economics master’s degree
The scientific and psychological background of the factors affecting our taste perception from the perspective of a food engineer
Sugar content continues to shape both the taste that consumers cannot give up and the health concerns that come with it, as well as the formulations that producers rely on and the claims that end up on labels. So which direction is this balance shifting?
Fibers have officially become the most talked-about macros right after proteins—wondering why?
