Common foods like olive oil, fish, honey and fruit juices may not contain the food ingredients you think they do. This is an issue not only of food fraud but of food safety.
Scientists know that we have taste receptors for fatty acids in our mouths and intestines. They are studying if fat meets the criteria to qualify as a primary taste along with sweet, salt, sour, bitter and umami.
Yet another bio-engineered solution without (much of) a problem: inserting extra genes into apples turns off the enzyme responsible for apples turning brown.
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