Document is current

Article History

Received: 19 August 2025

Accepted: 29 October 2025

First Online: 6 January 2026

Competing interests

: No external body or organization was involved in the inception, development or drafting of this paper. During 2014–2016, E.R. was a named investigator on a project funded by Unilever and a project funded by the American Beverage Association. E.R. does not receive any financial awards or fees from the food industry. C.G.F. has received travel reimbursements from Kerry Taste and Nutrition, the USDA, the International Life Sciences Institute (ILSI), Ajinomoto, the British Nutrition Society, the Nestlé Nutrition Institute, AB Mauri, the Institute for the Advancement of Food and Nutrition Sciences (IAFNS), Pepsico, Barilla, World Sugar Research Organisation, Mondelez, Northern Irish Dairy Council, Somartec, General Mills, British Physiological Society (BPS), Institute for Food Technologists (IFT), European Federation of Food Science and Technology (EFFOST), Elsevier, The Association for Chemosensory Sciences (AChemS), Lesaffre, European Chemosensory Research Organisation (ECRO), European Food and Feed Law Association (EFLA), European Milk Forum, Korean Society of Food Science and Technology, Korean Food Engineers Society, Korean Food and Nutrition Society, International Glutamate Technical Committee (IGTC), the Society for the Study of Ingestive Behavior (SSIB), the Norwegian Technology Platform, American Society for Nutrition (ASN), the French Nutrition Society and the British Nutrition Foundation. C.G.F. does not receive personal financial awards or fees from the food industry.