How are marshmallows made and why do they have so much sugar? Take a look at the food chemistry behind these tasty treats!
Experiment in Sugar Reduction: Marshmallow Chemistry
Food Chemistry of Nitrates, Nitrites, and Cured Meat
Red meat and processed meats have been implicated as cancer causing, dangerous ingredients. What’s the real story? Should you stop eating bacon?
What is Xanthan Gum?
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.
Melts in your mouth, not your hand! But, why?
Halloween is right around the corner and what better way to get prepared than with a little candy science! M&M’s have always been one of my favorite candies. Let’s take a look into the magic behind the chocolate. Why do M&M’s melt in your mouth but not your hand? The answer is actually a lot simpler […]
Ingredient Spotlight: MSG
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.
What exactly is gluten and why are people avoiding it?
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!
Low Calorie Ice Cream – too good to be true?
Formulating food products with reduced fat is a challenge! Fat contributes smooth texture and flavor, especially in a product like ice cream. Can low calorie products really compete?