Ambient ice-cream that tastes ice-cold, low-salt yet salty snacks, coffee without that bitter taste and sprouts that your kids can stomach. New research into taste and genetics could mean big bucks for the food industry. Elaine Watson of British FOODMANUFACTURE magazine investigates. AS biotech firms have learned the hard way, anyone with a professional interest in 'meddling' with our food, and God forbid, talking about genetics in the same breath, is not likely to win any brownie points with consumers at the moment.
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