Soybeans in its natural

The various ethnic groups of Nepal consume a variety of traditional fermented and nonfermented foods. The major fermented traditional foods and beverages include

Thaumatin, commercially available under the trade name Talin, is known as a sweetest compound (100,000 times sweeter than sucrose on molar basis) which can be used not only as a sweetener but also as a • avor enhancer. This sweetener is a protein found in plant Thaumatococcus daniellii. Biotechnology has also seen as alternative method of production of thaumatin. The plant source of this protein is limited and very expensive. Although the sweetener is the sweetest one, its application is not so common because of its liquorice taste and delayed sweetness. This article reviews brie• y on the property, production, application and safety aspects of Thaumatin which is known as a sweetest compound till date.

Journal of Food Science and Technology Nepal (JFSTN) is one of the major publications of Nepal Food Scientists and Technologists (NEFOSTA). In the history of its 35 years (from 1984) of formation of NEFOSTA, JFSTN had begun to publish from twenty years (from 2005) and upto the present year of 2019; eleven issues of JFSTN (Volume 1, 2005 to Volume 11, 2019) have already been published and altogether 190 articles of different types (Review articles 39, Research papers 102,  Research notes 42,view point 1 and short communication 6) from 16 different  countries have been published in these eleven issues of JFSTN. This communication wishes to explore the information about the status, progress and significance as well as way forward for the publication of JFSTN with respect to the development of Food Science and Technology Sector in Nepal.