The reality of securing investment to scale alternative proteins
Challenges amid economic shifts The Federal Reserve (Fed) raised rates by 0.25%. Then on May…
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a synchrotron study of lipid carriers – Food Materials Science Research Group – Blog
Last December, four FoMSci group members travelled to Italy to work in the Elettra Sincrotrone…
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Is white rice bad for me? Can I make it lower GI or healthier?
Rice is a culinary staple in Australia and around the world. It might seem like…
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RFK Jr. Deals Blow to Future Food Startups With Push to Have FDA Drop Self-Affirmed GRAS Provision
U.S. Secretary of Health and Human Services Robert F. Kennedy Jr. has directed the Food…
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High-Pressure Processing Of Food: How Does It Work?
Non-thermal based processing methods like high-pressure processing (HPP) are relatively novel techniques. Thermal-based ones have…
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Don’t Let Your Food Separate: Choosing & Using Emulsifiers
No matter how long you mix or whisk olive oil and balsamic vinegar, they will…
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weight change cycling and gut microbiota – The Pipettepen
In 2019, about one in two people’s New Year’s resolutions include weight loss, “exercise more,”…
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Flavor, Memory, and Emotion – Exploring the Philosophy of Food and Wine
The smell of food or wine is a remarkably efficient activator of distant memories. The…
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Podcast with Joachim von Braun on TABLE – the global platform for knowledge synthesis, for reflective, critical thinking and for inclusive dialogue on debates about the future of food
Podcast with Joachim von Braun on TABLE – the global…
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Fiber Fueled
Food Science Notes Fiber Fueled Fiber Fueled is a bold new plant-based plan that challenges popular…