“That’s one small step for lab-grown meat, one giant leap for mankind” Lab-grown meat receives clearance from FDA
Science Meets Food
by Science Meets Food
1w ago
“That’s one small step for lab-grown meat, one giant leap for mankind” Lab-grown meat receives clearance from FDA. By: Wanxin “Maggie” Xu November 16, 2022, The Food and Drug Administration (FDA) approved lab-grown meat products by UPSIDE Food after rigorous testing to ensure they are safe for human consumption. It is a big step in the lab grown meat industry and it is the joint effort of FDA, United States Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) and the manufacturers to assure the safety and legality of lab-grown meat following the Federal Food, Drug, and Co ..read more
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Pesky Pesticides: Cranberries in Crisis
Science Meets Food
by Science Meets Food
3w ago
Pesky Pesticides: Cranberries in Crisis By Eleanore Hansen The Great Cranberry Scare of 1959 Cranberries are a staple on the plates of many Americans during the fall and winter holidays. Their presence is practically ubiquitous, and who could forget the lovable Linda Belcher of Bob’s Burgers singing her signature Thanksgiving song, “pass the cranberry sauce; we’re having mashed potatoes”? But for many families in 1959, cranberries were quickly crossed off of the menu. On November 9th, 1959, the United States Secretary of Health, Education, and Welfare, Arthur Flemming, decried cranberries and ..read more
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Taking the Leap: My Experience as an IFTSA Leader
Science Meets Food
by Science Meets Food
3w ago
Taking the Leap: My Experience as an IFTSA Leader By Michael Diehl (IFTSA Immediate Past President) I like long walks on the beach and free stuff…oh wait. We’re talking about the privilege it has been to serve on the IFTSA Board of Directors for the past 4 years. Right! Here goes. On my first day of undergrad, my academic advisor told me to join our Food Science Club because, 1) they serve free food at every meeting, and 2) it would kick start my career in the science of food. Through the Texas A&M University Food Science Club, I discovered IFTSA. As a student in the science of food, there ..read more
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Select the best energy drink for your needs
Science Meets Food
by Science Meets Food
2M ago
Select the best energy drink for your needs By: Janice Cheng This previous blog post talks about what makes an energy drink an energy drink, and typical ingredients in an energy drink. But how do you pick the best energy drink for you? Many energy drink brands boast that their “special blend” of ingredients is what makes their energy drink better and more effective, but is that true? Let’s examine some of the most used ingredients and their efficacy in these energetic elixirs. 1.The B-vitamins. B-vitamins do not have “energy” properties. They do not contribute to improvements in physical and c ..read more
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Foods Protected by a Shield
Science Meets Food
by Science Meets Food
2M ago
Foods Protected by a Shield By: Arham Jain The Protected Designation of Origin (PDO) The PDO is a type of geographical indication system developed by the European Union to safeguard certain food-related products which are of great historical and sentimental importance to a certain region’s culture and economy. Started in 1992, the program aims to preserve the customary practices, methods, and traditional know-how of these illustrious foods which have been passed down generation by generation in a rite of passage.1 This system also protects the livelihood of hundreds of thousands of artisa ..read more
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“Cornier” Than a Dad Joke – Don’t Miss out on Halloween’s Tastiest Treat
Science Meets Food
by Science Meets Food
3M ago
“Cornier” Than a Dad Joke Don’t Miss out on Halloween’s Tastiest Treat By: Ciara Danay Gradillas Every year, when fall comes around, I love to make my favorite special treat: popcorn and Chex mix, with my favorite ancient “corny” confection: CANDY CORN!  This tiny treat is packed with a yummy, gooey, explosion of marshmallow flavor. The best part about this candy, is there is no stickiness left behind on your fingers. There are many ways to enjoy this tri-colored candy.  It can be eaten by itself, or it can be paired with any of your favorite snacks. The sky is the limit! How do YOU ..read more
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Shaoxing Wine: Beverage and Marinade and Condiment, Oh My!
Science Meets Food
by Science Meets Food
3M ago
By Allison Hamilton Imagine you’re walking through the streets of Shaoxing, a city in the Zhejiang province on the southern shore of Hangzhou Bay on the eastern coast of China. You hear Yue opera being sung in the local dialect and see vendors selling fermented stinky tofu and meigan cai among other regional specialties along the side of the street. You find your way into a small restaurant overlooking the bay and can hear the fisherman unloading their catch, the raucous commotion of the kitchen equipment, the bustle of the busy street, and have the house specialty brought out to you. You are ..read more
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Oyster Sauce: The Asian condiment adding color and umami to all your favorites
Science Meets Food
by Science Meets Food
4M ago
By: Allyson N. Hamilton Oyster Sauce, adding flavor to all your favorites Have you ever found yourself in a Chinese restaurant, perhaps late at night, staring at a wall covered in elegant Chinese characters with vague and sometimes comical English descriptions of each dish? (I’ll never forget that my favorite dish in undergrad was called “surprised chicken,” but was a dish very similar to traditional Szechuan-style chicken). As you look through the dozens of offerings, you are also watching the line of people before you place their order by either giving a number, or by speaking Chinese and th ..read more
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Bugxit – Edible insects on pause in the UK and other legalities
Science Meets Food
by Science Meets Food
7M ago
By Cassandra Maya   Big leaps from tiny creatures Nine years after the Food and Agriculture Organization’s catalytic edible insect report [1], interest remains high. In fact, a recent report projected that the edible insect industry to be worth $9.6 billion by 2030 [2]. However, their use continues to come across a series of obstacles. As with all food products, legislature plays an important role on the growth of industries. Legal authorization can take novel foods from a curiosity to widespread market products. Why not just legalize them all? Nutritional and physiochemical properties of ..read more
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What is Astringency and How Do We Perceive It?
Science Meets Food
by Science Meets Food
8M ago
By Jacob Webster-Jones Key Takeaways Astringency can be caused by several different classes of compounds and is a sensation rather than a flavor or taste The prevailing theory around the perception of astringency has to do with the binding of astringent compounds to salivary proteins which cause an increase in friction which is felt on the surface of the tongue pH plays a role in the perception of astringency but an exact mechanism is not clear yet What is astringency? If you taste black coffee, tea, or even baker’s chocolate there is a distinct sensation in the mouth that causes your tongue ..read more
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