It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla by Hannah McNeill, Rebecca Ford, Ian Fisk, Margaret Thibodeau, Gloria Liu, Marion Doyennette, Qian Yang

“…Participants (n = 22) consumed custard served at warm (59.1 ± 0.8 °C), ambient (24 ± 0.6 °C), chilled (4.6 ± 0.5 °C), and frozen (−2.7 ± 0.3) temperatures. An infrared camera was used to capture participant tongue surface temperature. …”
Get full text

Safety of frozen, dried and powder forms of house crickets (Acheta domesticus) as a novel food pursuant to Regulation (EU) 2015/2283 by EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera‐Gómez, Francesco Cubadda, Thomas Frenzel, Marina Heinonen, Monika Neuhäuser‐Berthold, Helle Katrine Knutsen Morten Poulsen, Miguel Prieto Maradona, Josef Rudolf Schlatter, Alexandros Siskos, Henk vanLoveren, Domenico Azzollini, Harry J. McArdle

“…The NF is proposed in three forms: (i) frozen, (ii) dried, (iii) powder. The main components of the NF are protein, fat and dietary fibre (chitin). …”
Get full text