Saturday May 10
Nestle collaboration to target genes and taste
“The collaboration between Nestle Research and leading worldwide brain institutes will open a new dimension in sensory research, allowing Nestle to provide a broad range of choices to meet personal taste and nutrition preferences”
A better understanding of how genes affect a person's sensitivity to taste could enhance the development of foods that meet specific consumer preferences and individual nutritional needs. via Food Navigator
Posted by roboblogger
Full Story: Food Navigator
Complete Coverage: 1 story
- Food Production Daily - Nestle collaboration to target genes and taste perception
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