Search Results (18)

Background: E-cigarette use has risen sharply among young never-smokers, largely driven by the availability of several thousand appealing flavours. This narrative review synthesises evidence on the health effects of vaping, flavour toxicology and attractiveness, designs and outcomes of flavour bans, and complementary measures. Methods: Peer-reviewed publications and institutional reports (up to January 2026) were retrieved from PubMed, Web of Science, Google Scholar, and reference lists of included articles. Evidence from about 200 references was synthesised by a multidisciplinary working group. Results: Although flavouring substances are generally considered safe for ingestion, their inhalation toxicity remains uncertain. In vitro and in vivo studies have reported oxidative stress, inflammation, cytotoxicity, impaired ciliary function, transcriptomic changes, genotoxicity, and DNA damage. These findings—along with the strong youth appeal of fruit/sweet flavours, the inconclusive effects of flavours on smoking cessation, and persisting uncertainties—support banning non-tobacco e-cigarette flavours under the precautionary principle. Flavour bans can reduce e-cigarette use and initiation, especially among young adults, although partial substitution towards combustible cigarettes has been reported in some U.S. states. Policy success requires effective enforcement, prevention of industry circumvention, curbing cross-border sales, and closing regulatory loopholes—ideally at the international level (e.g., EU-wide). Conclusions: E-cigarette flavours may increase vaping toxicity and strongly appeal to youth, justifying flavour bans to prioritise youth protection. To maximise effectiveness, accompanying measures and sustained investment in tobacco prevention, youth education, and accessible evidence-based smoking cessation support are essential. Full article

Wine and food tourism has increasingly embraced the principles of the circular economy and sustainability. During the bottle-fermented production of sparkling wine, yeast encapsulated in calcium alginate beads gradually loses viability. After the secondary alcoholic fermentation, these beads are usually discarded. This pilot-scale study investigates how the wasted beads can be valorised by incorporating them into vegan vinaigrettes. The vegan vinaigrettes were developed on a laboratory scale with distinct flavour profiles, all containing 3.5% (w/w) calcium alginate beads: mint (V-Air), seaweed (V-Water), spicy (V-Fire) and mushroom (V-Earth). Forty untrained panellists assessed the samples on a nine-point hedonic scale and with Just-About-Right (JAR) scale. Viscosity and colour were also measured in the final samples. Vf-Fire and Vf-Earth vinaigrettes stood out in terms of overall appreciation, particularly colour and consistency, with Vf-Earth receiving the highest average score (7.10 ± 1.58). The presence of alginate beads was well appreciated, with an average score of 6.26 ± 2.14. Across all formulations, the average pH decreased from 3.75 ± 0.01 to 3.37 ± 0.01. This pH reduction benefits food safety. These vegan vinaigrettes offer a sustainable and innovative alternative for reusing sparkling winemaking waste as a by-product, with strong potential for gastronomic appeal among wine or food tourists. Full article

The aim of this work is to propose an explanation of the inverse mass hierarchy of the low-lying nonet of the scalar mesons in the framework of the massless Nambu–Jona-Lasinio $U_R\left(3\right)\times U_L\left(3\right)$ quark model. The proposed explanation is based on symmetry principles. The collective meson states are described via quark–antiquark pairs, whose condensates lead simultaneously to spontaneous breaking of chiral and flavour symmetry. It is shown that, due to flavour symmetry breaking, two iso-doublets of $K_0^{*}\left(700\right)$ mesons play the role of Goldstone bosons. It is also proven that there exists a solution with degenerate masses of the $a_0\left(980\right)$ and $f_0\left(980\right)$ mesons and a zero mass of the $f_0\left(500\right)$ meson. Full article

This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, Schizochytrium microalga, Laminaria seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving sensory traits such as flavour, tenderness and colour. For instance, including Laminaria seaweed increased iodine content by up to 45%, while Schizochytrium microalga improved omega-3 deposition by over 70%. The inclusion of grape pomace enhanced oxidative stability and extended meat shelf life. This review also discusses the influence of ingredient composition, inclusion levels and processing techniques, alongside challenges such as regulatory constraints, ingredient cost and palatability. The alignment of these alternative feeds with circular economy principles and sustainability goals further emphasizes their role in reducing environmental impact. By summarising recent advancements, this paper underscores the transformative potential of novel feed ingredients in advancing monogastric meat production towards greater nutritional quality, sustainability and consumer acceptance. Full article

A certain level of culinary sustainability was automatically built into many ancient cuisines due to scarcity in food supplies and, hence, optimal use of the available resources with minimal waste. The concept of sustainability in the global food systems today is much more complex, where the planetary limits to population growth and availability of food resources are leading to tremendous stresses on the overall conditions of the planet including the climate. Still, lessons from world cuisines across space and time may serve as a guide towards a more sustainable plant-forward cuisine in the future. In this essay, we highlight how a focus on gastronomy, especially gastronomic heritage, can provide a framework for a more sustainable cuisine. We see gastronomy as much more than related to cooking and fine dining but also referring to a complex understanding of the word, involving taste, lifestyle, meal culture, commensality, traditional knowledge, craftmanship, and food making. The Mediterranean Diet, traditional Japanese cuisine, and ancient Roman practices are discussed as examples. Full article

Background and objectives: Food waste and unhealthy food choices contribute negatively to planetary health. Tackling this global concern and promoting sustainability require cross-disciplinary action. “Mottainai (‘What a Waste!’)”, a Japanese term rooted in ethical and religious principles, calls for more sustainable lifestyles and mindful food consumption. We developed a workshop applying the Mottainai concept to explore sensory food properties, food consciousness/mindful eating, and food waste. The objective was to evaluate the effect of the workshop in adults. Methods: Participants were recruited at Glasgow University and invited to attend a 2.5 h workshop consisting of Mottainai concepts, Japanese traditional culinary practice (i.e., food fermenting to optimise nutrient content whilst reducing food waste), and food tasting. Participants answered before (PRE) and after (POST) workshop questionnaires. Questions with five-point Likert scale answers (1 = never/2 = sometimes/3 = about half of the time/4 = most of the time/5 = always) measured awareness of food sensory properties (4 items), food consciousness/mindful eating actions (6 items), and food waste reduction actions (1 item). Nonparametric statistics evaluated changes between the scores obtained before and after the workshop. Results: The participants (n = 76) were students and staff members in the field of nutrition (n = 20) and other study/work fields (n = 43). The questionnaire response rate was 83% (n = 63). After the workshop, participants gave increased median scores (25th, 75th percentiles) for most food sensory awareness items: texture/flavours (PRE 4(4,5) vs. POST 5(4,5), p = 0.007), smells/aromas (PRE (4(4,5) vs. POST (5(4,5), p = 0.002), and sound of eating (PRE 3(2,4) vs. POST 4(3,5), p < 0.001). The scores for appearance remained unchanged. Food consciousness/mindful eating significantly increased for eating slowly (PRE 3(2,4) vs. POST 4(3,4), p < 0.001) and considering food value from other dimensions (e.g., agriculture) (PRE 4(2,4) vs. POST 5(4,5), p =< 0.001), but the other items remained unchanged. After the stratification by study/work in Nutrition, the results remained similar, except for smells/aromas, and there was an additional significant increase in taking food waste reduction actions (PRE 4(3,4) vs. POST 5(4,5), p = 0.011). In other study fields, the scores for smells/aromas (PRE 4(4,5), POST 5(4,5), p = 0.001), sounds (PRE 3(2,4), POST 4(3,5), p < 0.001), and eating slowly (PRE 3(2,4), POST 4(3,4), p < 0.001) remained significantly higher. Discussion: The workshop had a small but positive effect on food sensory awareness, food consciousness/mindful eating, and food waste reduction actions, with potential to positively contribute to planetary health. Full article

It is well established that treatment regime compliance is linked to the acceptability of a pharmaceutical formulation, and hence also to therapeutic outcomes. To that end, acceptability must be assessed during the development of all pharmaceutical products and especially for those intended for paediatric patients. Although acceptability is a multifaceted concept, poor sensory characteristics often contribute to poor patient acceptability. In particular, poor taste is often cited as a major reason for many patients, especially children, to refuse to take their medicine. It is thus important to understand and, as far as possible, optimise the sensory characteristics and, in particular, the taste/flavour/mouthfeel of the formulation throughout the development of the product. Sensory analysis has been widely practiced, providing objective data concerning the sensory aspects of food and cosmetic products. In this paper, we present proposals concerning how the well-established principles of sensory analysis can best be applied to pharmaceutical product development, allowing objective, scientifically valid, sensory data to be obtained safely. We briefly discuss methodologies that may be helpful in reducing the number of samples that may need to be assessed by human volunteers. However, it is only possible to be sure whether or not the sensory characteristics of a pharmaceutical product are non-aversive to potential users by undertaking sensory assessments in human volunteers. Testing is also required during formulation assessment and to ensure that the sensory characteristics remain acceptable throughout the product shelf life. We provide a risk assessment procedure to aid developers to define where studies are low risk, the results of a survey of European regulators on their views concerning such studies, and detailed guidance concerning the types of sensory studies that can be undertaken at each phase of product development, along with guidance about the practicalities of performing such sensory studies. We hope that this guidance will also lead to the development of internationally agreed standards between industry and regulators concerning how these aspects should be measured and assessed throughout the development process and when writing and evaluating regulatory submissions. Finally, we hope that the guidance herein will help formulators as they seek to develop better medicines for all patients and, in particular, paediatric patients. Full article

The object of study of this article is the Valencian Maestrat olive growing system (eastern Spain). Its landscape and heritage values are evaluated through a qualitative assessment method based on a Spanish research project studying MTASs (Multifunctional, Territorialized Agrifood Systems), which can be described as an alternative agricultural model to the worldwide agro-industrial model. The results of this analysis show that this olive growing system coincides with the MTAS criteria as regards the landscape, which offers ecosystem services (food, structured soil, and absorption of CO₂ emissions) and possesses cultural and heritage values (ancient olive trees, traditional rain-fed lands, unaltered plot structures, and dry stone structures). However, as far as production is concerned, the Maestrat olive growing system does not respond fully to MTAS principles: its particular environmental conditions (soil and climate) restrict the production of quality oil, which is processed and marketed mainly through cooperatives and is economically viable only thanks to CAP (Common Agricultural Policy) aid. Nevertheless, the cooperative system allows for the survival, albeit precarious, of this agricultural system. Only a small number of Maestrat olive growing farmers produce quality oil in accordance with MTAS criteria (such as local single varieties, unique flavour, proximity sales, territory closeness, or good farming practices). Full article

We give a general overview of various flavours of the equivalence principle in classical and quantum physics, with special emphasis on the so-called weak equivalence principle, and contrast its validity in mechanics versus field theory. We also discuss its generalisation to a theory of quantum gravity. Our analysis suggests that only the strong equivalence principle can be considered fundamental enough to be generalised to a quantum gravity context since all other flavours of equivalence principle hold only approximately already at the classical level. Full article

Honey, a naturally sweet and viscous substance is mainly produced by honeybees (Apis mellifera) from flower nectar. Honey exerts a plethora of biological and pharmacological activities, namely, antioxidant, antimicrobial and anti-inflammatory activity, because of the presence of an extensive variety of bioactive compounds. The antibacterial activity is one of the most reported biological properties, with many studies demonstrating that honey is active against clinically important pathogens. As a result, beside honey’s widespread utilization as a common food and flavouring agent, honey is an attractive natural antimicrobial agent. However, the use of neat honey for therapeutic purposes poses some problems, for instance, its stickiness may hamper its appeal to consumers and health care professionals, and the maintenance of an adequate therapeutic concentration over a sufficient timeframe may be challenging due to honey liquidity and leakage. It has motivated researchers to integrate honey into diverse formulations, for example, hydrogels, dressings, ointments, pastes and lozenges. The antibacterial activity of these formulations should be scientifically determined to underscore claims of effectiveness. Some researchers have made efforts to adapt the disc carrier and suspension test to assess the antimicrobial activity of topical products (e.g., silver-based wound dressings). However, there is currently no established and validated method for determining the in vitro antimicrobial potential of natural product-based formulations, including those containing honey as the active principle. Against the backdrop of a brief discussion of the parameters that contribute to its antibacterial activity, this review provides an outline of the methods currently used for investigating the antibacterial activity of neat honey and discusses their limitations for application to honey-based formulations. Full article

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications. Full article

This paper discusses the contributions that One Health principles can make in improving global response to zoonotic infectious disease. We highlight some key benefits of taking a One Health approach to a range of complex infectious disease problems that have defied a more traditional sectoral approach, as well as public health policy and practice, where gaps in surveillance systems need to be addressed. The historical examples demonstrate the scope of One Health, partly from an Australian perspective, but also with an international flavour, and illustrate innovative approaches and outcomes with the types of collaborative partnerships that are required. Full article

Cyclic oxyterpenes are natural products that are mostly used as fragrances, flavours and drugs by the cosmetic, food and pharmaceutical industries. However, only a few cyclic oxyterpenes are accessible via chemical syntheses, which are far from being ecofriendly. We report here the synthesis of six cyclic oxyterpenes derived from ß-pinene while respecting the principles of green and sustainable chemistry. Only natural or biosourced catalysts were used in mild conditions that were optimised for each synthesis. A new generation of ecocatalysts, derived from Mn-rich water lettuce, was prepared via green processes, characterised by MP-AES, XRPD and TEM analyses, and tested in catalysis. The epoxidation of ß-pinene led to the platform molecule, ß-pinene oxide, with a good yield, illustrating the efficacy of the new generation of ecocatalysts. The opening ß-pinene oxide was investigated in green conditions and led to new and regioselective syntheses of myrtenol, 7-hydroxy-α-terpineol and perillyl alcohol. Successive oxidations of perillyl alcohol could be performed using no hazardous oxidant and were controlled using the new generation of ecocatalysts generating perillaldehyde and cuminaldehyde. Full article

Symmetries in the Physical Laws of Nature lead to observable effects. Beyond the regularities and conserved magnitudes, the last few decades in particle physics have seen the identification of symmetries, and their well-defined breaking, as the guiding principle for the elementary constituents of matter and their interactions. Flavour SU(3) symmetry of hadrons led to the Quark Model and the antisymmetric requirement under exchange of identical fermions led to the colour degree of freedom. Colour became the generating charge for flavour-independent strong interactions of quarks and gluons in the exact colour SU(3) local gauge symmetry. Parity Violation in weak interactions led us to consider the chiral fields of fermions as the objects with definite transformation properties under the weak isospin SU(2) gauge group of the Unifying Electro-Weak SU(2) × U(1) symmetry, which predicted novel weak neutral current interactions. CP-Violation led to three families of quarks opening the field of Flavour Physics. Time-reversal violation has recently been observed with entangled neutral mesons, compatible with CPT-invariance. The cancellation of gauge anomalies, which would invalidate the gauge symmetry of the quantum field theory, led to Quark–Lepton Symmetry. Neutrinos were postulated in order to save the conservation laws of energy and angular momentum in nuclear beta decay. After the ups and downs of their mass, neutrino oscillations were discovered in 1998, opening a new era about their origin of mass, mixing, discrete symmetries and the possibility of global lepton-number violation through Majorana mass terms and Leptogenesis as the source of the matter–antimatter asymmetry in the universe. The experimental discovery of quarks and leptons and the mediators of their interactions, with physical observables in spectacular agreement with this Standard Theory, is the triumph of Symmetries. The gauge symmetry is exact only when the particles are massless. One needs a subtle breaking of the symmetry, providing the origin of mass without affecting the excellent description of the interactions. This is the Brout–Englert–Higgs Mechanism, which produces the Higgs Boson as a remnant, discovered at CERN in 2012. Open present problems are addressed with by searching the New Physics Beyond-the-Standard-Model. Full article

This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combined. While the aim is sometimes to obscure the relative contributions of the various elements to the mix (as in the case of blending), at other times, consumers/tasters are explicitly encouraged to contemplate/perceive the nature of the relationship between the contributing elements instead (e.g., as in the case of flavour pairing). There has been a noticeable surge in both popular and commercial interest in fusion foods and flavour pairing in recent years, and various of the ‘rules’ that have been put forward to help explain the successful combination of the elements in such food and/or beverage experiences are discussed. In the second part of the review, I examine the pairing of flavour stimuli with music/soundscapes, in the emerging field of ‘sonic seasoning’. I suggest that the various perceptual pairing principles/outcomes identified when flavours are paired deliberately can also be meaningfully extended to provide a coherent framework when it comes to categorizing the ways in which what we hear can influence our flavour experiences, both in terms of the sensory-discriminative and hedonic response. Full article