Food Technology Archive

18 January

“That’s one small step for lab-grown meat, one giant leap for mankind” Lab-grown meat receives clearance from FDA

“That’s one small step for lab-grown meat, one giant leap for mankind” Lab-grown meat receives clearance from FDA. By: Wanxin “Maggie” Xu November 16, 2022, The Food and Drug Administration (FDA) approved lab-grown meat products by UPSIDE Food after...

cell based meat, FDA, innovation, regulation Food Law, Food Safety & Processing, Food Technology, Food Trends, Innovation Leave a Comment

16 December

Science fiction “meats” reality: Exploring the technology and challenges of cell-based meat

This hamburger patty was made from 20,000 muscle fibers grown from stem cells. Photograph: David Parry/EPA Science fiction “meats” reality Exploring the technology and challenges of cell-based meat By – Wanxin “Maggie” Xue Cell-based meat, as...

cell based meat, innovation, lab grown meat, scaffolding Food Technology, Innovation, Product Development Leave a Comment

29 September

Brewing Up Some New Innovation!

By Alexander J. Taylor It’s been a bit of time since I wrote an article for Science Meets Food and boy-howdy, does it feel good to be back. My last article, back in April, talked about the exciting...

ATOMO, Cellular agriculture, chocolate, coffee, lab-grown, sustainability, ZHAW Food Technology Leave a Comment

22 May

Microwaves: An underrated kitchen appliance

By Jacob Webster-Jones Microwave ovens – or for short they are called microwaves – are one of my favorite kitchen appliances to use. When you need to heat up last night’s leftovers or that cup of coffee you...

cold spot, heating, magnetron, microwave oven, microwaves Education & Experiments, Food Technology Leave a Comment

02 April

Taking Food to the Next Dimensions

By Alexander J. Taylor Being at the University of Illinois (UIUC) is a strange feeling right now. On one hand, I have had people yell at me for their March Madness bracket being a complete flop. On the...

3D printing, augmented reality, virtual reality, VR Food Technology Leave a Comment

17 March

Teaching machines how to smell

By Aishwarya Badiger Ever wished you knew what food at a restaurant tasted like before choosing a place to eat on a Friday evening? If you are like me, you probably spend about an hour trying to make sense...

anosmia, flavor molecules, GNNs, Graph Neural Networks, olfactory receptors, smell, Taste Food Technology, Sensory & Consumer Science Leave a Comment

17 February

Food Out of Thin Air: A Novel Approach to Alternative Protein

By Mary-Ann Chen What comes to mind when you think of alternative proteins? With the growing amount of options on the market, you might think of the soy-based Impossible Burger, tofu scrambled “eggs,” or the no-longer-so-far-fetched idea of...

air protein, air-based, alternative protein, food fermentation, hydrogenotrophs, solar foods, sustainability Food Technology Leave a Comment

20 January

Understanding Butter vs. Margarine Controversy

By Emanueli Backes I am sure at some point in your life you have heard someone give their – unscientific – opinion on how eating margarine or butter is good or bad for your health. In fact, there...

butter, fat, hydrogenation, interesterification, lipid, margarine, oil, spreadability, trans fat, triacylglycerol Education & Experiments, Food Technology, Health & Nutrition, Ingredients Leave a Comment

30 December

Enzymatic Browning: Advancements in the Food Industry

By Emanueli Backes The problem with enzymatic browning Think back to a time when you ate an appetizing apple. After a few moments of eating the first bite, the exposed area you just bit begins to darken. You’re...

browning inhibition, cold pasteurization, enzymatic browning, high-pressure processing, polyphenol oxidase, PPO, quinone Food Chemistry, Food Technology Leave a Comment

09 December

The Science Behind Air Fryers

By Mary-Ann Chen If you’ve ever ordered a side of French fries with your burger, munched on a corn dog while roaming through a theme park, or dug your teeth into the craggly skin on a fried chicken sandwich,...

air fryer, convection, deep frying, fried food, heat transfer, Maillard reaction, rapid air technology Food Chemistry, Food Technology, Food Trends 1 Comment

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