A computer model explains how to make perfectly smooth crepes
It’s all in the way you roll your wrist while holding the pan
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News Story
A new seasoning smells like meat thanks to sugar — and mealworms
Aug 2022
New research aims to help people get past the ick of eating insects
A new seasoning smells like meat thanks to sugar — and mealworms
News Story
Oat and soy milks are planet friendly, but not as nutritious as cow milk
May 2022
Plant-based milks still need work to boost calcium and vitamin D
Oat and soy milks are planet friendly, but not as nutritious as cow milk
News Story
A pinch of saturated fat could make tempering chocolate a breeze
Sep 2021
Phospholipids are key to achieving a melt-in-the-mouth texture
A pinch of saturated fat could make tempering chocolate a breeze
News Story
Sweaty, vinegary and sweet odors mingle to make dark chocolate’s smell
May 2019
Researchers reconstructed the aroma in the lab
Sweaty, vinegary and sweet odors mingle to make dark chocolate’s smell
Editorial Briefing
Electronic tongue for monitoring food quality
Jan 2015
In humans, taste buds on the tongue have sensory receptors that detect the qualities of water-soluble chemicals in food and convert (or transduce) those stimuli to electrical signals. Nerves then carry the signals to the brain, which processes them and evokes perceptions of the taste qualities of foods, such as sweetness, sourness, saltiness, bitterness, and umami (savoriness). The sensing mechanism of taste is one means by which humans are able to recognize whether food is safe for consumption or spoiled and unsafe. Humans (professional tasters) have long been used in industry to help evaluate the quality of manufactured foods and beverages because the acuteness and complexity of the sense of taste can convey information that other analytical instrumentation cannot. See also: Analytical chemistry; Chemoreception; Food manufacturing; Food science; Sensation; Sense organ; Signal transduction; Taste; Tongue; Umami taste receptor
Electronic tongue for monitoring food quality
Editorial Briefing
Environmental impact of food waste
Dec 2021
Food waste occurs at all levels of the supply chain and beyond, from farm to table, for reasons ranging from spoilage to over-buying. The U.S. Department of Agriculture’s (USDA) Economic Research Service defines food waste as “the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason.” As such, the USDA Economic Research Service estimates that, in the United States, food waste amounts to 30 to 40 percent of the food supply. Worldwide, the United Nations estimates that about 17 percent of the total food production is wasted. See also: Food
Environmental impact of food waste
Editorial Briefing
Flat pasta that morphs into 3D shapes when cooked may help the environment
May 2021
Pasta comes in various sizes and shapes, ranging from long and flat (such as linguine and spaghetti) to short types in the shape of shells (conchiglie), corkscrews (fusilli), and many others. Shaped pastas contain a larger volume of air, resulting in greater packaged volume than flat pastas, because shaped pastas take up more space inside the package. Comparing packages of spaghetti (flat) and rigatoni (tube-shaped pasta) manufactured by the Italian food company Barilla, a 454-gram package of spaghetti has a volume of 593 cm3 (92 in.2), while a 454-gram package of rigatoni has a volume of 1479 cm3 (229 in.3), which is about 2.5 times greater. Reducing the volume of food packaging overall is critical to meeting the demands of a sustainable future on Earth. See also: Food packaging
Flat pasta that morphs into 3D shapes when cooked may help the environment
Editorial Briefing
Food waste and sustainable practices
Jul 2022
According to the Food and Agriculture Organization of the United Nations (FAO), of all the food produced worldwide, 14 percent—estimated at approximately USD$300 billion—goes to waste each year along the food supply chain, from farms to the retail market, while an additional 17 percent is wasted at the retail and consumer levels. At farms, food may be lost due to drought, pests, or overproduction. At the retail and consumer levels, food waste often results from overbuying due to poor planning or badly managed inventory. Food waste poses both a food security problem in terms of access to adequate food and nutrition and an environmental/sustainability problem in terms of energy use, water use, water pollution, and greenhouse gas production. See also: Agriculture; Environmental impact of food waste; Food; Greenhouse effect; Nutrition; Sustainability; Water conservation; Water pollution
Food waste and sustainable practices
Editorial Briefing
Organic food
Jan 2014
Organic foods are plant and animal products certified as having been produced by organic farming practices, which generally prohibit the use of synthetic fertilizers and pesticides, antibiotics, growth hormone, and genetically modified organisms (GMOs) and which encourage the use of natural farming practices such as crop rotation, manure for fertilizer, and outdoor access for animals. Prohibited substances and best farming practices vary among countries where organic food is produced. See also: Agricultural science (animal); Agricultural science (plant); Agricultural soil and crop practices; Agriculture; Antibiotic; Fertilizer; Genetically engineered plants; Genetically modified crops; Pesticide
Organic food