For readers interested in the science behind food and health.
When you hear about cooking, it is usually associated with heat, fire, steam, and ovens. Raising the temperature to transform raw agricultural produce into a more edible, tastier form. For microwave ovens, reheating already prepared meals. However, food technology researchers are already seeing practical potential in the use of an uncommon energy form. The innovative…
Planting seasons are changing rapidly, but stakeholders seldom connect the dots between climate change and crop nutrition. The focus is more often on maintaining or improving the year-on-year yield of each cultivated hectare. So far, the harvest volume is good on paper; it somehow becomes acceptable to sweep the nutritional decline under the carpet. In…
Hydrocolloids may be the key to the differences between a dish ordered at a restaurant and one made at home. Obviously, restaurants hire chefs, and these professionals are great at combining the right ingredients to achieve excellent culinary outcomes. So, the knowledge of texture engineering is one of the chief reasons restaurant-bought meals seem better…
Scan an average grocery store aisle, and you are likely to encounter several acclaimed ‘high-protein foods.’ Cookies, cereals, energy bars, name it, now have some form of protein claim on their labels. This new trend raises questions about the reliability of protein content claims on food labels. Consumers who gravitate towards protein claims on food…
Natural food dyes have been in the news lately. This recent trend points to the role of color in how we assess food quality. Indeed, even without realizing it, color is one of the first quality benchmarks we use to judge food. Due to the Food and Drug Administration’s recent crackdown on artificial dyes, manufacturers…
