UK supermarket chain Morrisons recently announced it will use ‘best before’ instead of ‘use by’ dates on its milks. This change makes sense for the environment, and from a food safety perspective too.
Sugar is just one of many flavor enhancers people and companies use to sweeten foods and beverages.
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Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
When water and boiling oil mix, the result can be explosive, as seen in this demonstration.
U.S. Navy photo by Mass Communication Specialist 2nd Class Travis Alston/Released via Flickr
Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil.
Americans throw away around $5.89 billion worth of frozen food a year.
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Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
The science behind trying to build the perfect plant-based meat is full of trial and error and a multidisciplinary team.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Plant-based alternative foods have grown in popularity, but it’s important to read the labels to know if they’re healthy.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
A new study shows high-fibre brown rice also contains more arsenic than white rice – so which is better for you?
An invisible organism with worldwide influence.
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Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
When the holes – also called ‘eyes’ – don’t appear in a batch, cheesemakers say the cheese is ‘blind.’
All food is processed – and that’s a good thing.
One slice is never enough.
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
Nanoparticles occur naturally in some foods, and others have them added.
Nanoparticles are extremely tiny particles, with external dimensions smaller than 100 nanometres (0.0001 of a millimetre). Here’s what we know about nanotechnology in food.
The chemical formula behind your tears.
Are you a food label reader too?
Processed foods often contain additives with intimidating chemical names or numbers. But many of these are derived from or based on chemicals that are found in nature.
It can be tempting to look for shortcuts when it comes to eating your five serves of vegies a day.
Is it best to chop your salad vegies? What’s good in theory doesn’t always make much difference in practice, as the science tells us.
Smell, sight, sounds – they all change how you perceive food.
Science shows us that food tastes different depending on the circumstances in which you eat it.
With the right skills, scientists can draw journalists like bees to honey.
Is there an art - or a science - to figuring out what stories will soar from the lab to the front page?
Look tasty? It depends what’s in it.
3D printed food is already here, but not everyone is convinced it looks edible.
When does it all become dangerous to eat?
Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.
Tastier salt, packaging that alerts you to food that has gone off and fish oil that tastes better – nanoparticles have lots of potential.