Food Science
16 articles
Butter vs. Margarine: Health, Flavor, and Culinary Uses
In 2020, a quiet FDA ban on partially hydrogenated oils fundamentally changed margarine's health equation, eliminating the ingredient that made it a dietary villain.
Evaluating High-Protein Snack Sticks: Health vs. Reality
Eating just 50 grams of processed meat daily, equivalent to a few snack sticks, could increase your risk of type 2 diabetes by 30% and colorectal cancer by 26%, according to Research and Markets .
How Do Scientific Principles of Kombucha Fermentation Affect Tea?
Sales of kombucha are projected to reach 10.
What are innovations in food tech?
The global food technology market is projected to more than double in a decade, from $210.
Caesar Dressing is the Best Kitchen Staple for Grilled Corn
Forget butter and salt: a surprising kitchen staple, Caesar dressing, is being hailed as the secret weapon to elevate grilled corn's flavor profile in 2026.
How Do Psychological and Neurological Drivers Cause Snack Cravings?
Nearly all women, 97 percent, and over two-thirds of men, 68 percent, report experiencing food cravings, a widespread phenomenon deeply rooted in the brain's reward system.
What Is the Maillard Reaction and Why Does it Matter for Snacks?
Just 1-2 minutes of microwave heating can generate high levels of acrylamide, a potential carcinogen, in soybean processing, according to PMC .
Consumers prioritize protein on nutrition labels for value
Nearly half of all shoppers, 42%, now actively scan nutrition labels specifically for protein content before buying a product, according to Food Dive .
How Polyphenol Structure Shapes Taste Perception
The bitter taste you experience from certain plant compounds isn't just a flavor; it's a direct signal to your body's cells, potentially regulating blood sugar and blood pressure.
What is the science behind coffee flavor and caffeine taste?
5-CQA, the most abundant chlorogenic acid in green coffee beans, constitutes 76 to 84% of their total CGA content, with concentrations around 100 mg/g on a dry basis, according to PMC .
Texture Emerges as Key Driver in Confectionery Innovation
Kracie Foods, a Japanese innovator, has engineered a 'flesh-like' candy.
How AI is Decoding Chemical Compounds for Specific Flavors
A new AI model, trained on the largest public dataset of 15,025 molecules, can now predict a beer's flavor and consumer appreciation solely from its chemical profile.
Michael Symon Shares His Top Beginner Smoker Grill Picks
Celebrity chef Michael Symon, known for his bold flavors, states that beginners can achieve "pro-level flavor" in smoked meats using a charcoal smoker.
Beverage Companies Drive Booming Innovation Trends with New Product Launches
Molson Coors' non-alcoholic Blue Moon brand soared by 25%, according to Forbes .
Bioriginal Acquisition Expands Company's Supplement Offerings
In September 2014, an unnamed 'Company' quietly completed a full acquisition of Bioriginal Food & Science Corp, a move that fundamentally reshaped its presence in the burgeoning natural supplements ma
How Steviol Glycosides Create Stevia's Unique Flavor Profile
Rebaudioside A, one of stevia's primary sweetening compounds, can be up to 300 times sweeter than regular sugar, according to PMC .