The Knowledge to Decide

Ever heard of water mimicking the taste of lemonade? Researchers from the National University of Singapore collaborated with Japan’s Keio University to recreate the color and acidity of lemonade in water. This process involves a system of sensors – RGB colour and pH – with electrodes digitally transmitting the basic colour and sourness of a glass of lemonade to a special tumbler of water. The water eventually tastes and looks like lemonade. More plans are in the works, like the creation of digital sugary drinks that do not cause dental problems. Can virtual drinks make for healthier alternatives? https://www.spireresearch.com/newsroom/spirethoughts/a-glass-of-water-that-tastes-like-lemonade/

The tongue is capable of discerning the taste of carbohydrates. Diet foods – containing artificial sweeteners but few carbs – are thus unsatisfying to many consumers. How can food manufacturers cash in on the ‘carbohydrate taste’? Tasting carbs Simple and complex carbohydrates, including sugars, are the body’s main source of energy. People tend to treat carbs as more of a necessity and “filler food” than a tasty treat. But a study conducted in 2014 suggests that the tongue senses the taste of carbohydrates in addition to the five conventional tastes (sweet, sour, salty, bitter and savoury). According to the study, when an individual consumes carbohydrates directly, there is a 30% increase in activity in the brain areas controlling movement and vision. Carbohydrates influence areas of the brain which are not affected by artificial sweeteners. The brain’s pleasure centers only light up when the tongue senses real carbohydrates instead of artificial sweeteners. Good news