Gene

Pic: iStock

Customers won't eat your greens? It’s all their genes

By Oliver Morrison

Sensitivity to bitter tastes may be why some people eat fewer vegetables, according to a study. Researchers hope to learn more from this type of genetic research to help people with aversions to certain foods eat more vegetables in the future.

MC4R deficient individuals preferred high fat foods, but a reduced preference for high sugar foods.©iStock

Fat or sugar? Genes may have the deciding vote

By Will Chu

Along with taste, appearance, smell and texture, food choice may also be genetic as a study identifies biology as a factor in preferring foods high in either fat or sugar.

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