Earn 1 CEC - The mere idea of eating spinach, broccoli, arugula or Brussels sprouts can make some people cringe. But would they give these vegetables and additional nose-wrinkling foods another chance if the bitterness were toned down or removed? Scientists are working on a so-called “bitter blocker” that could make these foods and some medicines more palatable to those who are sensitive to such flavors.
Scientists at the Givaudan Flavors Corporation in Ohio have developed an enhanced “bitterness blocker” called GIV3616. Added to food, it zones in on specific taste buds and prevents them from recognizing bitter tastes. “Sensitivity to many foods is partly due to genetics,” said Ioana Ungureanu, a researcher for Givaudan, in a press release. “Recent studies have estimated that a large portion of the population—almost 25%, or 75 million people—are known as ‘supertasters’ who have heightened sensitivity to bitter foods. Our compound could one day make supertasters’ coffee more smooth or their veggies more appetizing.”
Sandy Todd Webster
For 22 years, Sandy Todd Webster was the chief architect of IDEA's content program - including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS - the industry's leading resources for fitness, wellness and nutrition professionals worldwide. She created, launched and nurtured these brands and many others during her productive and purposeful IDEA tenure. Sandy is a Rouxbe-certified professional plant-based cook and a Precision Nutrition Level 1 Coach who is pursuing a Master's degree in Sustainable Food Systems through The Culinary Institute of America (expected August 2024). She plans to combine these passions with her content expertise to continue inspiring others to make the world a more just, healthy and regenerative place.
