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Beyond Meat was adamant about developing a product that pulls apart like chicken.

Beyond Meat CEO reveals why making plant-based ‘chicken’ was harder than making ground ‘beef’

Beyond Meat's CEO said that developing plant-based "chicken" was much harder than creating "beef." The trick is getting the muscle structure right.

A food scientist explains how Doritos are engineered to be the perfect snack

It's not just about dusty orange fingers — Doritos are super addicting thanks to powerful flavor enhancers, mouthwatering compounds, and more.

You’re eating a lot of bad, rotten olive oil — here’s how to find the real stuff

Stores are trying to sell you rotten, low-quality, or even counterfeit olive oils. Here's what you need to do to buy the true, high-quality product.

These magical foods are loaded with natural MSG

Parmesan, kelp, soy sauce, and anchovies all taste delicious thanks to monosodium glutamate.

Everyone should cook with MSG, says food scientist

"I like to encourage my kids to eat a little healthier, so I'll sprinkle a little 'supersalt' in there. That stuff is really powerful."

Why no one reverse-engineers Coca-Cola, according to a food scientist

"Pepsi could easily do it," says Ava Winery co-founder Alex Lee.

The scientific reasons why we eat dessert last

It's all about tricking your brain into wanting more food.

Scientists still can’t figure out how to replace artificial ingredients in Lucky Charms

"What's harder on a marshmallow piece is that all of the flavor of that color can come through," said Kate Gallager, cereal research at General Mills.

Why Big Food puts two sizes of carrots in your soup

There’s a machine chopping carrots by the thousands into two sizes to evoke your grandmother’s cooking.

9 scientific reasons KFC is so addictive

Salt, MSG, emulsions, dynamic contrast, and more.