During the production of fermented products such as kefir, Parmesan, or mountain cheese, as well as in the production of protein powders, bitter-tasting peptides can form, which impair the taste and thus the acceptability of the products. A research team led by the Leibniz Institute for Food Sys...

Source: [Phys.org](https://phys.org/news/2026-09-ai-peptide-bitterness-enables-flavor.html)

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