We love foods that are colorful and vibrant. But as consumers continue to demand natural ingredients, how will this change food as we know it? A look at where we’ve been and where we’re going.
Red meat and processed meats have been implicated as cancer causing, dangerous ingredients. What’s the real story? Should you stop eating bacon?
We all know we eat a lot of salt, probably even too much salt. So, why don’t we just reduce or remove it from our food? The trouble is, it’s much easier said than done. Salt has many functions in food, from flavor to preservation to tenderizing to controlling yeast. And of course, we do need salt in our diet, just not as much as we’re currently consuming. Read on to see the latest experiment that explains exactly why salt reduction is so difficult for food scientists in the cereal industry.
The second installment of the ingredient spotlight series discusses the facts about xanthan gum. What it is, where it comes from, and why it’s important.
I’ve decided to create an “Ingredient Spotlight” series to highlight food ingredients you may have seen on the label or hear about in the news. I hope this will help give a better understanding of an unfamiliar area for most people and answer some of your questions. If you have a specific ingredient you’d like to learn about, let me know! Today’s topic: MSG.
There is a lot of confusion out there surrounding gluten: what it is and whether or not you should eat it, Take a look to have all your questions answered with science!