Food Technology 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: Alejandro Leiva Arrieta Plant-based meat alternatives (PMA) have increased in popularity after the Beyond Burger® and Impossible Burger® became available in restaurants and supermarket shelves. These companies made a big statement; they can make plants taste and feel...
By: Alex Feldmeyer & Abbey Thiel Dalgona coffee first gathered attention in South Korea among social media platforms, namely Tiktok. Eventually it made its way to other countries and assumed the same popularity. At this point, many of you...