Food Chemistry Archive

By: Abbey Thiel First, we had meatless meat, then ice cream without dairy. Soon, we might have beanless coffee. Atomo Coffee, a Seattle based start-up, is attempting to reverse engineer coffee without the bean. Right now, the drink is...
By: Pat Polowsky Fun Fact #1: Flavor Chemistry Chocolate is made from the fruit of Theobroma cacao trees. The cocoa beans from this fruit are fermented and roasted, ultimately leading to the precursor that makes its way into your...
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...
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...
Boba Tea
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...