Food Industry Archive

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: 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,...
By: Alexander J. Taylor Good morning Alex! Thanks for joining me in this interview for Science Meets Food.  First off, would you mind telling me a bit about yourself – your name, your occupation, and how about your favorite...
By: Amanda Sia “You drive me bananas!” When I first started learning English in elementary school, this was one of the English idioms that really stuck out to me because it included a fruit. Other fruit-related phrases and idioms...
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 Abbie Sommer When I’m reading a menu at a restaurant and the word “bacon” comes up (or even better “bacon lardons”), I am almost always going to order the dish. In my opinion, bacon makes everything better. But...
By: Jo-Ezer Lau Fighting Fraud with Nuclear Magnetic Resonance (NMR) Spectroscopy This sequel to Part I and Part II in the Food Fraud series uncovers how overcoming wine fraud goes beyond the boundaries of science, considering the social role...
By: Elliot Dhuey Introduction I want to preface this article with the stark statistic that was reported by the 2nd Sustainable Development Goal by the United Nations, which states that there are more than 800 million undernourished people worldwide...