A Formal Mathematical Investigation on the Validity of Kellogg's Glaze Claims
(reddit.com)
UPDATE: KELLOGG'S HAS RESPONDED!
UPDATE: KELLOGG'S HAS RESPONDED!
Pollen-replacing food for honey bees brings new hope for survival
(news.wsu.edu)
Scientists have unveiled a new food source designed to sustain honey bee colonies indefinitely without natural pollen.
Scientists have unveiled a new food source designed to sustain honey bee colonies indefinitely without natural pollen.
Non-caloric sweetener Sucralose stimulates greater hunger response
(nature.com)
Sucralose, a widely used non-caloric sweetener, provides sweet taste without calories.
Sucralose, a widely used non-caloric sweetener, provides sweet taste without calories.
Emulsifiers Make Food More Appealing. Do They Also Make You Sick?
(wsj.com)
They keep salad dressing from separating, ice cream from dripping and muffins from hardening. Emulsifiers, used to improve the texture of food, are in all sorts of products. But there is growing concern about the potential health risks from eating them.
They keep salad dressing from separating, ice cream from dripping and muffins from hardening. Emulsifiers, used to improve the texture of food, are in all sorts of products. But there is growing concern about the potential health risks from eating them.
Modernist Cuisine: The Art and Science of Cooking
(modernistcuisine.com)
Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts.
Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts.
Nanotini – smallest pasta makes a good bandage
(scientificamerican.com)
The skinniest pasta yet made—let’s call it “nanotini”—has an average diameter of 372 nanometers and only two ingredients: flour and formic acid.
The skinniest pasta yet made—let’s call it “nanotini”—has an average diameter of 372 nanometers and only two ingredients: flour and formic acid.
Going Nuts over NIST’s Standard Reference Peanut Butter (2016)
(nist.gov)
NIST seems an unlikely source for peanut butter, but we actually sell a variety of “foods,” including spinach, low-calorie cranberry juice cocktail and something called “meat homogenate.”
NIST seems an unlikely source for peanut butter, but we actually sell a variety of “foods,” including spinach, low-calorie cranberry juice cocktail and something called “meat homogenate.”
A physicist's guide to ice cream
(physicsworld.com)
Ice cream has a simple ingredient list – just cream and sugar, but as anyone who’s tried to make it knows, this frozen dessert can easily become a sticky, icy mess. Food scientist Douglas Goff explains how lessons from materials science can teach us how to make the perfect scoop
Ice cream has a simple ingredient list – just cream and sugar, but as anyone who’s tried to make it knows, this frozen dessert can easily become a sticky, icy mess. Food scientist Douglas Goff explains how lessons from materials science can teach us how to make the perfect scoop
Ultra-Processed Diets Cause Excess Calorie Intake, Weight Gain, Inpatient Trial
(nlm.nih.gov)
We investigated whether ultra-processed foods affect energy intake in 20 weight-stable adults, aged (mean±SE) 31.2±1.6 y and BMI=27±1.5 kg/m2.
We investigated whether ultra-processed foods affect energy intake in 20 weight-stable adults, aged (mean±SE) 31.2±1.6 y and BMI=27±1.5 kg/m2.
Why is the American diet so deadly?
(newyorker.com)
Food scientists are investigating a possible cause of the obesity epidemic which wasn’t named until the twenty-first century: ultra-processed foods.
Food scientists are investigating a possible cause of the obesity epidemic which wasn’t named until the twenty-first century: ultra-processed foods.
Chemical reactions deplete nutrients in plant-based drinks
(phys.org)
Over the last decade, the global market for plant-based beverages has seen remarkable growth, with oat, almond, soy and rice drinks emerging as popular alternatives to cow's milk in coffee and oatmeal during this time.
Over the last decade, the global market for plant-based beverages has seen remarkable growth, with oat, almond, soy and rice drinks emerging as popular alternatives to cow's milk in coffee and oatmeal during this time.
Phase behavior of Cacio and Pepe sauce
(arxiv.org)
"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch.
"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch.
Fatty acid amides present in Camembert cheese improved cognitive decline
(sciencedirect.com)
Camembert cheese improved the cognitive decline induced by a high-fat diet.
Camembert cheese improved the cognitive decline induced by a high-fat diet.
Tasty, airy baked goods with culinary foam made from peas
(phys.org)
Culinary foam made from the whites of chicken eggs makes baked goods light and airy. In the LeguFoam project, Fraunhofer researchers are working on a plant-based alternative made from legumes.
Culinary foam made from the whites of chicken eggs makes baked goods light and airy. In the LeguFoam project, Fraunhofer researchers are working on a plant-based alternative made from legumes.
Scientists are learning why ultra-processed foods are bad
(economist.com)
For millennia, people have altered food to please their palates.
For millennia, people have altered food to please their palates.
A solution to The Onion problem of J. Kenji Lopez-Alt (2021)
(medium.com)
I first became interested in the the problem of cutting onions in a way to reduce the variance of the volumes of the slices at a gathering with friends.
I first became interested in the the problem of cutting onions in a way to reduce the variance of the volumes of the slices at a gathering with friends.
Ultra-processed foods, animal-plant protein intake ratios' environmental impacts
(sciencedirect.com)
There is growing concern about the various impacts of food consumption, both on human and planetary health.
There is growing concern about the various impacts of food consumption, both on human and planetary health.
Fruits (2020)
(graphallthethings.com)
I got curious about the evolutionary history of the fruits we commonly eat.
I got curious about the evolutionary history of the fruits we commonly eat.
Toxic Compounds Derived from the Maillard Reaction in Thermal Food Processing
(sciencedirect.com)
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others.
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others.
Ingredients used in chewing gum help tilapia survive cold climates
(phys.org)
Two common ingredients in ordinary chewing gum—Arabic gum and lecithin—have been found to help improve the overall health of tilapia, helping these fish survive better even in cold climates.
Two common ingredients in ordinary chewing gum—Arabic gum and lecithin—have been found to help improve the overall health of tilapia, helping these fish survive better even in cold climates.
Substituting Sugar in Pastry and Bakery Products with Functional Ingredients
(mdpi.com)
Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers.
Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers.
“Golden Lettuce” is genetically engineered to have higher beta-carotene levels
(newatlas.com)
Most of us don’t eat as much fruit and veggies as we know we should, but that goal might now be a bit more achievable. Scientists in Spain have engineered a new “Golden Lettuce” with 30 times more nutrients than the regular green stuff.
Most of us don’t eat as much fruit and veggies as we know we should, but that goal might now be a bit more achievable. Scientists in Spain have engineered a new “Golden Lettuce” with 30 times more nutrients than the regular green stuff.
How a scientist is pushing to supersize research into ultra-processed foods
(statnews.com)
CHICAGO — The last place you might have expected Kevin Hall to make a plea for help was at a conference of scientists who work for global food conglomerates.
CHICAGO — The last place you might have expected Kevin Hall to make a plea for help was at a conference of scientists who work for global food conglomerates.
MSG is back. Is the idea it's bad for us just a myth or food science?
(theconversation.com)
MSG is making a comeback. The internet’s favourite cucumber salad recipe includes fish sauce, cucumber, garlic and – as the video’s creator Logan tells us with a generous sprinkle from the bag – “MSG, obviously”.
MSG is making a comeback. The internet’s favourite cucumber salad recipe includes fish sauce, cucumber, garlic and – as the video’s creator Logan tells us with a generous sprinkle from the bag – “MSG, obviously”.
Common food dye found to make skin and muscle temporarily transparent
(theguardian.com)
Researchers have peered into the brains and bodies of living animals after discovering that a common food dye can make skin, muscle and connective tissues temporarily transparent.
Researchers have peered into the brains and bodies of living animals after discovering that a common food dye can make skin, muscle and connective tissues temporarily transparent.