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08 June

Palette Pleasing Pigments

BY: MORGAN REASE Here in California and throughout the US it is once again time for farmers’ markets. Walking through the market, I like to survey the booths from a distance looking for produce that catches my eye. Deep...
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color, color changing cocktail, food pigments Food Chemistry, Recipes 3 Comments
02 June

Maple Syrup: From Boiled Sap to Beloved National Food

BY: PRAVEENA THIRUNATHAN Like every other kid, I always looked forward to my Saturday mornings. Those mornings were spent lazing around in bed, watching all my favourite cartoons, making progress on my video games, all while munching on whatever...
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artificial maple, maple flavor, maple syrup Uncategorized 2 Comments
25 May

Kombucha

By Bryan Quoc Le | 150 Food Science Questions Answered Kombucha tea is a popular sour, effervescent drink that is made from the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast, affectionately called a SCOBY [1]....
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fermentation, flavor, kombucha, tea Fermentation, Food Chemistry, Food Microbiology Leave a Comment
10 May

Will This Make Me Sick? A Guide to Food Safety After Power Outages

BY: MEGAN RAY NICHOLS There is a good reason many foods need to be refrigerated and/or fully cooked before you eat them. Actually, there are more than 250 good reasons in the form of bacteria-induced diseases commonly found in...
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food safety, food spoilage, power outage Guest Post 1 Comment
26 April

Chew On This!

BY: ALEX PIERCE-FELDMEYER When you really think about it, chewing gum is a very odd invention. We voluntarily and consistently chews to chew on a flavored gum with no intention of swallowing or gaining any nutritive value. Why do...
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bubble gum, chewing gum, gum, gum science Food Chemistry, Food History & Tradition, Interviews Leave a Comment
20 April

Subtle Influences On Your Liking of Food As Told By Michelle Tanner

BY: MACKENZIE HANNUM Do you realize that you make around 200 decisions about food per day [1]? And for all of those decisions there are lots of subtle influences that impact your final liking of the food product —...
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food preference, liking of food Sensory & Consumer Science Leave a Comment
11 April

Funky Body Odors and Why Foods Cause Them

BY: MORGAN REASE If you attended public schools in the United States as a child, I’m sure you learned of Benjamin Franklin, one of our nation’s founding fathers and a man of great curiosity and intellect. You probably recall...
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asparagus pee, bad breath, food farts, onion breath Food Chemistry, Food Microbiology, Health & Nutrition Leave a Comment
04 April

So you want to be a food entrepreneur? – A peek behind the curtain

BY: NICOLE ARNOLD & LILY YANG You’ve perused the farmer’s markets, the grocery aisle, and the multitudes of food stands to find that coveted, delicious, strawberry-rhubarb jam you remember from days long past. You pass by vendors’ tables packed...
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food business, food entrepreneur, process authority Food Industry, Food Safety & Processing 1 Comment
21 March

Coming clean…about clean labels

BY: MACKENZIE HANNUM What does “clean label” even mean? Do consumers know? Does the food industry know? Mr. Clean, the King of Clean…does he even know? The answer is no. No one knows. There is no official definition of...
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clean labels, Food Communication, food labeling Health & Nutrition 2 Comments
17 March

A Chat With..Brian F. Wagner, Food Packaging Division

Name: Brian F. Wagner   Job title: Entrepreneur, Visionary, Strategist, Packaging Professional   Company: Wags Ventures, LLC   IFT Division(s) to which you belong: Food Packaging Division; IFT Cactus Section   How did you go about finding your current...
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Brian F. Wagner, Food Packaging Division, IFT divisions Interviews 1 Comment
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