Food isn't just about taste; it's a vital part of our lives, especially in difficult times. The Federal Research Centre of Nutrition, Biotechnology and Food Safety has been working behind the scenes for 95 years to ensure our food is safe and nutritious. During the Great Patriotic War, the Institute of Nutrition, as it was then known, played a pivotal role. It wasn'...
Cool Whip has been a staple in American kitchens for decades, thanks to its convenience and adaptability. But what exactly is it, and why do people keep coming back to it? The story of Cool Whip begins with William A. Mitchell, a chemist who had a knack for creating unique food products. He invented Cool Whip in 1966 while working at General Foods. Mitchell's backgr...
Imagine scientists diving into the microscopic world of food. They are experts who dive into the world of sugars. They team up with computers and mimic ideas from how brains work to figure out how sugars can break down these tiny things. They did this with a unique computer tool. The scientists put the focus on the shapes and changes of these little molecules. One t...
Scientists combined three methods—UHPLC-HRMS, 1 H NMR, and sensory analysis—to unveil the special lipid fingerprint of long-ripened Coppa Piacentina. This traditional Italian meat product, protected by a designation of origin, has a unique lipid profile that changes over 240 days of ripening. The study showed that lipid classes like triacylglycerols and sphingolip...
Ever wondered what makes a Snickers bar so irresistible? Let's dive into the sweet science behind this iconic chocolate treat. Snickers bars are more than just a mix of ingredients—they're a carefully crafted blend of flavors and textures. Picture this: a layer of fluffy nougat, gooey caramel filled with peanuts, all wrapped in a coat of creamy milk chocolate. Sounds...
As we blast off into space, our taste buds remain on Earth, vulnerable to the whims of our environment. Astronauts on the International Space Station (ISS) have long reported that their food tastes dull and flavorless, a phenomenon that food scientists are eager to understand. To uncover the secrets of this phenomenon, a team of researchers at the RMIT University in ...