Scientists teamed up with a popular mayo brand to find out if the creamy condiment can play music. The idea started as a joke on a cartoon, but researchers now say it can. They used science to test whether mayo can make or change sound in a clear way. The study looked at how instruments normally wo
The study looks at how a common sugar alcohol, sorbitol, affects the way κ‑casein, a protein found in milk, forms long fiber‑like structures called amyloids. In ordinary milk, κ‑casein keeps fat droplets together, but when the protein is stressed it can aggregate into ordered fibrils. Research
When people try to shed pounds, a new idea catches attention: chill cooked starches before eating them. The concept is based on the science of two kinds of starch found in foods like rice, pasta and potatoes. One type, amylose, is hard for the body to break down quickly; the other, amylopectin, diss
Eggs are a big deal in the global food market. But not every country treats them the same way. In the U. S. , eggs get a bath and a chill before hitting the shelves. This can be a problem when sending them to other countries. So, what's the best way to keep eggs fresh for a long time? A study looke
Sesame seeds, those tiny powerhouses in your kitchen, might soon get a health makeover. Scientists have been experimenting with a clever idea: mixing proanthocyanidins (PA) from Chinese quince into roasted black sesame seeds. They tested different amounts, from 20 mg to 60 mg per 100 g, at various s
Penn State’s College of Agricultural Sciences is set to launch a series of short courses in 2026, aimed at professionals in the food industry. These courses will focus on the latest advancements in food science and safety. The goal is to equip participants with the knowledge and skills needed to exc
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 Institut
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 invente
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
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
