Food Technology’s deputy managing editor Kelly Hensel spoke with assistant professor and lead researcher Emily Mayhew about the mechanics of honey’s sweetness, how aroma impacts perceived sweetness, and what product developers can take away from the research. Food Technology’s Julie Larson Bricher talks with Dr. Susanne Bügel about leading a unique two-year international consensus-building project at University of Copenhagen that aims to develop the next generation of the Nova classification system.
Plus: This episode of Omnivore is brought to you by IFT Membership. Connect with our diverse community and discover a world of new opportunities. Explore the benefits of membership at ift.org/membership.

Food Technology’s deputy managing editor Kelly Hensel spoke with assistant professor and lead researcher Emily Mayhew about the mechanics of honey’s sweetness, how aroma impacts perceived sweetness, and what product developers can take away from the research. Food Technology’s Julie Larson Bricher talks with Dr. Susanne Bügel about leading a unique two-year international consensus-building project at University of Copenhagen that aims to develop the next generation of the Nova classification system. Plus: This episode of Omnivore is brought to you by IFT Membership. Connect with our diverse community and discover a world of new opportunities. Explore the benefits of membership at ift.org/membership.

EP 54: Honey’s Aroma and Sweetness, Can We Refine the Definition of UPFs?

Advances in food science and technology are key to solving one of the world’s greatest modern challenges: How to sustainably and safely feed and nourish a global population expected to reach 9 billion by 2050. Join the award-winning editors of Food Technology, the flagship magazine of the Institute of Food Technologists, every other Monday for Omnivore, the podcast that amplifies the voices of the international food science and technology community working to feed the world. Curated from the pages of Food Technology, each episode serves up a series of solutions-oriented content and expert viewpoints on the food industry’s most top-of-mind issues, fortified by sound, science-based analysis. Featuring lively discussion and interviews with leading food scientists and researchers, product innovators, policy makers and thought leaders from across the world of food, you’ll find the Omnivore podcast an audio smorgasbord where the business and science of food intersect.

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EP 54: Honey’s Aroma and Sweetness, Can We Refine the Definition of UPFs?

EP 54: Honey’s Aroma and Sweetness, Can We Refine the Definition of UPFs?

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