By: Ming Yin Kwong Body Hi Lauran! It is a pleasure to meet you. Can you please introduce yourself? L: My name is Lauran Madden and I am the Director of Research & Product Development at BlueNalu. My educational...
By: Eileen Foerster With all the latest diet trends on the market, it’s hard to know if we should be giving the keto diet a try or going on a week-long juice cleanse. The short answer to all these...
By: Karin Cho Koji is a beloved fungus in Japanese cuisine because of its role in producing sake, miso, soy sauce, rice vinegar, and many more umami-packed ingredients. Koji belongs to the Aspergillus genus, but unlike some of its...
By Abbey Thiel When shopping for flour, many of us grab the bleached bag without a second thought. It’s what our mother always bought. It’s bright white. It’s what we’re used to working with. But, if you paused...
By: Marta Albiol Tapia Is this your first online conference and you are feeling a little lost? Are you a student wanting to support and meet other students in this virtual event? Here are five tips to get started...
By: Abbie Sommer Academia and industry have both been challenged to change the way we do things in the wake of the Covid-19 pandemic. Many of our conferences were canceled and a portion were moved online. While we don’t...
By Abbey Thiel It’s no secret that chocolate is one of the most delectable foods in the world. What most of us don’t know, is that this sweet treat starts out as a bean so bitter it is...
By: Tam Nguyen Alternative sources of proteins are gaining attention for their balanced nutrition, especially among vegans and vegetarians. Proteins are fundamental for our body to function properly, such as to build muscle and drive metabolic activities. When ingested,...
Originally posted in Food Science Fusion. By Abbey Thiel Move over oat-milk, Silk, and Almond Breeze, there’s yet another variety of the traditional white beverage making its debut. Squeezed in between the ever-growing number of plant and animal-based milks...
By: Katie Macdonald Torisashi, a dish introduced by the Japanese where strips of chicken are not thoroughly cooked but singed, leaving an uncooked pinkish inside, recently appeared in United States restaurants. In Japanese, the word torisashi literally means ‘bird’...