Food Technology Archive

13 November

Building a Better Boba Ball – Part 2

By: Amanda Sia Welcome back for the second installment of “Building a Better Boba Ball.” In Part 1, we covered recent advancements in biotechnology, such as next-generation sequencing (NGS) and gene-editing technologies like CRISPR. Today’s post explores their application...

boba ball, food manufacturing, food regulation, gene editing, genomics, part 2, plant breeding, product development challenges, transgenic Food History & Tradition, Food Industry, Food Law, Food Technology, Health & Nutrition, Product Development Leave a Comment

06 November

How Sweet Are You? A brief history and chemistry lesson on alternative sweeteners

By: Pat Polowsky Sweetness. It’s one of the fundamental tastes that is crucial to just about every meal and eating occasion. We often think about dessert as being the focal point of sweet foods, but sugar often makes up...

acesulfame, artificial, aspartame, high-intensity, nonnutritive, saccharin, sucralose, sweet, sweeteners, sweetness Food Chemistry, Food History & Tradition, Food Industry, Food Technology Leave a Comment

30 October

What’s In My Food? Twinkie Edition

By: Abbie Sommer These delicious sweets get a bad rep for their ingredient list and rumored unending shelf life. So what are each of those ingredients doing in there? A food company is not going to add extra ingredients...

corn syrup, cream filled sponge cake, eggs, flour, ingredients, shortening, sugar, twinkie, water Education & Experiments, Food Chemistry, Food Industry, Food Microbiology, Food Safety & Processing, Food Technology, Health & Nutrition, Product Development, Sensory & Consumer Science Leave a Comment

02 October

Building a Better Boba Ball – Part 1

By: Amanda Sia “Do you ever realize how long it takes to cook tapioca balls?” I asked. For a millennial who loves instant gratification and hates waiting, the 15 minutes it takes to cook these black pearls just so...

agricultural biotechnology, agronomy, biotechnology, boba ball, bubble tea, cassava, DNA, gene editing, genetics, next generation sequencing, NGS, plant breeding, product development, tapioca, tapioca pearls, traits, variation, yield Education & Experiments, Food Chemistry, Food Industry, Food Technology, Product Development, Research Leave a Comment

18 September

Is the ‘Food vs. Fuel’ Debate Over?

By: Mustafa Yavuz It may surprise you to learn that good old baker’s yeast, or Saccharomyces cerevisiae, has important functions beyond the kitchen! Not only does this yeast contribute to baking all manner of bread and pastries, but it...

biofuel, corn, debate, ethanol, food, fossil fuels, fuel Fermentation, Food Chemistry, Food Industry, Food Microbiology, Food Technology, Research Leave a Comment

28 August

Food Science in a Business-Driven World: Part 2

BY: PAT POLOWSKY Let’s continue our previous discussion of the food industry with a look at some topline food manufacturing financials and a mini case study on product development. Buckle up! We’re about to embark on the treacherous trek...

business, development, food, industry, product Food Industry, Food Marketing, Food Technology, Product Development 1 Comment

26 June

Soy: To Claim or Abstain

BY: ABBIE SOMMER Doing research on soy functional foods has led me to become accustomed to that delicious beany flavor of soy ingredients. As I munch on soy pretzels, I find myself thinking about how soy has been portrayed...

claim, controversy, Health, soy Food Chemistry, Food Technology, Health & Nutrition, Research Leave a Comment

19 June

Food Fraud – Part I – What Is Food Fraud?

BY: JO-EZER LAU What is Food Fraud? Food fraud is the deception of customers and final consumers through intentional food (and drink) adulteration. [1] This manner of tampering is manifested by means of substituting one product for another, misrepresenting...

adulteration, food fraud, tampering Food Law, Food Technology 1 Comment

12 June

Functions of Milk: Do plant-based varieties stack up?

BY: MEGAN LOW Plant-based products are all the rage right now – from protein beverages to meat analogs – and milk is no exception. However, when we think of milk coming from a nut, does it really make it…...

dairy, Food Chemistry, milk, plant milk, plant protein, plant-based Food Chemistry, Food Technology, Health & Nutrition Leave a Comment

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