By Emanueli Backes What awaits us The world’s population is predicted to reach 9.1 billion people by 2050 – which is 1.3 billion people more than today – according to the Food and Agriculture Organization of the United...
BY: PRAVEENA THIRUNATHAN CH-CH-CH-CH-CHIA! If that tagline sounds familiar to you, that’s probably because you were alive during the 80s and 90s, when this lovely infomercial was playing on the nonstop on the TV. Dubbed “Chia Pets”, the creepy...
By: JOE HUGHES Sous vide cooking is much more than a trend; in 1974, French chef Georges Pralus was the first to use the technique in a fine dining setting. He prepared fois gras sous vide at his three-star...
BY: HEATHER DOLAN Protein is trending, big time. A 2015 International Food and Information Council survey indicated that 54% of consumers are increasing their protein intake1, while a 2016 Nielsen survey found that 73% of Americans prioritize high protein...
Name: Craig Sherwin, CFS Job title: Head of Ingredients R&D Company: Agropur IFT Division(s) to which you belong: Protein Division and Dairy Foods Division How did you go about finding your current job? Davisco (which was recently acquired by...
By: Amelia Chen As a freshman, I started every day the same way. Two hardboiled eggs and two Morningstar sausage patties with a healthy drizzle of Sriracha. At the time I was still a vegetarian. I had a friend...
By: Amelia Chen I was in second or third grade when I had my first encounter with an edible insect. It was a chocolate covered cricket, the gift I happened to choose from our class’s Secret Santa pile. I...
By: Janelle Myers This post originally appeared on Janelle’s blog: F-chem 101 I’m on an ongoing quest for the perfect meringue—I sort of have a thing for egg whites, as you may remember. This time, we put the fluffy...