Sharifah Fadhilah Alshahab is a journalist based in Singapore, Singapore.

You think you know about MSG? It’s time to separate fact from fallacy

24 Jun 2022  |  www.channelnewsasia.com  |  English  |  Food Science

Monosodium glutamate (MSG) has been controversial, associated with various health issues, but its negative reputation may not be scientifically justified. Originating from Japan in 1907, MSG was discovered by Kikunae Ikeda and is now produced using natural fermentation processes, as seen in Ajinomoto's factory in Thailand. Despite its widespread use and natural occurrence in foods, MSG's safety was questioned after the 'Chinese Restaurant Syndrome' emerged in the 1960s. However, experts like Northeast Medical Group's Kelvin Goh and food scientist Ramesh Krish Kumar clarify that MSG is generally safe, with adverse effects only in sensitive individuals or at high doses. The Singapore Nutrition and Dietetics Association's Kalpana Bhaskaran suggests using MSG to reduce sodium intake, highlighting its lower sodium content compared to table salt.

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Food Science Health & Nutrition

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David Bailey is a journalist based in Banja Luka, Bosnia and Herzegovina.

Smoking the Competition

12 Dec 2019  |  VirginiaLiving.com  |  English  |  Food Science

The HamTown Smokers, led by Joshua and Heidi Shook, are making a name for themselves in the competitive barbecue circuit. Combining their scientific backgrounds with a passion for cooking, they have developed a unique approach to barbecue that emphasizes both skill and science. Their success in competitions, including becoming Grand Champions at the Brasstown Valley BBQ Throwdown, has qualified them for prestigious events like the American Royal Invitational. The Shooks' dedication to their craft, along with their innovative Hot’n’Fast technique, has brought them recognition and strengthened their family bonds.

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Food Science Barbecue Competition Family

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Christian Borys is a Canadian journalist who splits his time between Canada, Ukraine, and Poland.

Here's Why You're Not Eating Chicken Breast Grown in a Lab (Yet)

13 Mar 2015  |  www.vice.com  |  English  |  Science & Technology

Israeli company Future Meat aims to create lab-grown chicken breast, potentially offering a sustainable alternative to factory farming. The process involves growing an entire organ from chicken cells in a controlled environment. While the concept may address ethical and ecological issues associated with traditional meat production, experts highlight technical challenges and unknown environmental impacts. The shift to lab-grown meat is seen as inevitable by some, but the full implications remain to be seen. The article is part of a series on materials science and technology.

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Food Production Science & Technology Sustainability

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Wen is a documentary filmmaker and journalist based in Kuala Lumpur, Malaysia. She has over ten years experience working as a producer, director, writer, videographer and editor in various formats: TV broadcast, digital platform and feature documentaries. She has worked on documentaries for Netflix,...

Food-derived cyanidin-3-O-glucoside reverses microplastic toxicity via promoting discharge and modulating the gut microbiota in mice

12 Jun 2024  |  pubs.rsc.org  |  English  |  Food Science

Food-derived cyanidin-3-O-glucoside has been found to reverse microplastic toxicity in mice by promoting the discharge of microplastics and modulating the gut microbiota. This study highlights the potential of natural compounds in mitigating the adverse effects of environmental pollutants on health.

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Food Science Microplastic Toxicity Gut Microbiota

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Mariangela Ciavarella is a journalist based in Bologna, Italy.

Cricket Flour: Nutritional Profile, Safety, and Sustainability

28 Feb 2023  |  www.ilgiornaledelcibo.it  |  Italian  |  Food & Drink

Cricket flour is emerging as a novel food product with potential benefits in nutrition, safety, and sustainability. The European Union has approved the commercialization of edible insects, including cricket flour, as part of a broader initiative to address protein cost and demographic growth. Cricket flour is a rich source of protein, good fats, Omega 3, and other nutrients, and is considered more sustainable than traditional flours. Despite cultural skepticism, experts like nutritionist Livia Galletti highlight its potential to diversify and sustainably enhance food resources. The EU's stringent health regulations ensure the safety of cricket flour before it enters the market.

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Science & Environment Food & Drink Health & Fitness

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Seth Coleman is a Budapest based video journalist, filmmaker, and photographer.  
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Daniela De Lorenzo is a 33 y.o. Italian journalist and photographer based in Brussels.
She holds a BA in International Studies and European Institutions from the University of Milan and a joint MA in Journalism, Media and Globalization from Aarhus Universitet, Danmarks Medie- og Journalisthøjskole ...

Extra flavour and fraud prevention on the menu for Europe's beer and wine industries

21 Sept 2022  |  projects.research-and-innovation.ec.europa.eu  |  English  |  Food & Drink

Horizon-backed scientists in Europe are researching ways to enhance the competitiveness of the continent's beer and wine industries. The Aromagenesis project, led by the University of Dublin, has developed a bank of natural yeast strains to improve the aroma and flavor of lager beers and wine. The project, which avoids GMO yeasts, could lead to the commercialisation of more flavourful wines like Sauvignon Blanc and Verdejo in 2023. Additionally, the TRACEWINDU project aims to combat wine fraud by using blockchain technology to track a wine bottle's life cycle and ensure its authenticity. This project also supports the European Green Deal by promoting sustainable practices in wine production.

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Science & Research Food & Drink Technology

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Stanley Buenafe Gajete is an international multi-platform journalist and communication specialist from the Philippines. He became a news correspondent for CNN Philippines, & Kyodo News English- Japan's leading wire news agency. 

Stanley has made significant contributions as a Foreign Affairs and ...

Science, collaboration keys to food security

01 Dec 2017  |  The Manila Times  |  English  |  Food Security

Countries should leverage science and technology and adopt collaborative policies to enhance agriculture development and competitiveness, addressing food security issues. Yong Gao of Monsanto emphasizes the benefits of open and collaborative regulatory environments for agricultural progress.

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Science and Technology Food Security Agriculture

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Saeid Jafari is an Iranian journalist and an analyst on Middle Eastern affairs. He is a contributor to various media outlets such as Al-Monitor, Foreign Policy, Atlantic Council, National Interest, Middle East Eye, and Euronews. He has also worked for many Iranian media outlets including Aseman, ...

Combined Effects of Clarifying Agents Improve Physicochemical, Microbial and Sensorial Qualities of Fresh Indian Gooseberry (Phyllanthus emblica L.) Juice during Refrigerated Storage

17 Jan 2024  |  MDPI  |  English  |  Food Science

The study investigates the use of gelatin and bentonite as clarifying agents to enhance the quality and shelf-life of Indian gooseberry juice. The combined treatment of 1.5 mg/mL gelatin and 1 mg/mL bentonite significantly improved the juice's transmittance, total acidity, vitamin C content, and antioxidant activity. The treated juice showed minimal quality changes and no microbial spoilage during 49 days of refrigerated storage. The findings suggest that gelatin and bentonite are effective in preserving the sensory quality, bioactivity, and color properties of the juice, making them preferred filtering aids in the food industry.

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Food Science Juice Clarification Shelf-life Extension

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Kate Johnson is a journalist based in London, United Kingdom. She covers lifestyle trends in wellness, spirituality, food, leisure and technology. She has an MA in International Journalism with distinction from London's City University and has written for Vice, BBC Good Food, Stylist and Positive ...

The Importance of Temperature in Cheesemaking

01 May 2023  |  Backyard Goats  |  English  |  Food Science

The article discusses the critical role of temperature at various stages of cheesemaking, from pasteurization to aging. It explains how different temperatures affect the safety, consistency, and flavor of cheese. The pasteurization process is detailed, noting that Vat Pasteurization and HTST are suitable for cheesemaking, while UP and UHT are not. The article also covers the importance of temperature during culturing, coagulation, cooking, pressing, and aging of cheese. It emphasizes that while the ingredients for making cheese are few, the variations in temperature throughout the cheesemaking process are what contribute to the vast diversity of cheese types. The article was originally published in the May/June 2023 issue of Goat Journal and is regularly checked for accuracy.

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Food Science Cheesemaking

Rachel Kester is a journalist based in Chesterfield, Virginia. She covers topics ranging from the environment to culture and has written for publications such as the Richmond Time-Dispatch, Sierra Magazine, Virginia Living and Earth Island Journal.

The Impact of Pesticides on Fruit Flavor: The Case for Organic Farming

17 Mar 2024  |  www.earthisland.org  |  English  |  Food Science

The article discusses the impact of pesticides and herbicides on the flavor of fruits, particularly strawberries. A study by Jinling Diao at China Agricultural University found that chemicals like boscalid and difenoconazole reduce the natural sugar content in strawberries, leading to less flavorful fruit. Historical and recent studies are cited, including a 2018 blind taste test of wines that favored organic over non-organic due to taste. The article highlights the trade-offs between using chemicals for higher yields and the benefits of organic farming. It features Thorpe’s Organic Family Farm and Frey Vineyards as examples of organic producers. The article suggests that soil health and the avoidance of synthetic chemicals can lead to more flavorful and robust crops, and it emphasizes the importance of organic farming for the future of agriculture.

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Food Science Agriculture Organic Farming

Christabel Lobo is a journalist based in Washington, United States of America.

How To Fix a Dry Cake: Top Tips From Pastry Chefs

17 Mar 2024  |  Allrecipes  |  English  |  Food & Drink

The article provides tips from pastry chefs on how to bake a moist cake and how to fix a dry one. It emphasizes the importance of understanding the science behind baking, including the role of fats, liquids, and binders. Pastry chefs Paola Velez and Jürgen David share insights on ingredient selection, measuring techniques, and the use of proper baking equipment. The article also offers solutions for moistening a dry cake, such as using simple syrup glazes, milk soaks, mousse or jam fillings, frosting, and refrigeration. For unsalvageable dry cakes, Velez suggests repurposing them into toasty cake crumbs for use in desserts.

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Science & Environment Food & Drink

Jack McGovan is a freelance journalist based in Berlin, covering climate, health and politics.

The secret to tastier fake meat? Breeding better beans

01 Oct 2023  |  WIRED Middle East  |  English  |  Food Science

Matt Begemann, driven by his daughter's dairy allergy, is leveraging his genetics expertise to enhance plant-based foods, focusing on improving taste and texture. Companies like Benson Hill and Equinom are using genomics and selective breeding to develop high-protein variants of crops like soybeans and yellow peas, aiming to make plant-based alternatives more appealing. Despite challenges, such as inherent off-flavors and the need for better mouthfeel, advancements in crop breeding and processing techniques show promise. The success of these innovations could significantly impact the shift away from animal agriculture, which is crucial for reducing global emissions.

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Food Science Plant-Based Foods Genetic Engineering

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I'm a multimedia journalist based in Copenhagen, Denmark with broad interests across the Nordic region.

Could this pink rice be the food of the future? Scientists say it’s more nutritious than normal rice

25 Apr 2024  |  euronews  |  English  |  Science & Technology

Researchers at Yonsei University in South Korea have developed 'hybrid rice' by integrating animal cells into rice grains, resulting in a more nutritious food with higher protein and carbohydrate content. The rice, which has a pinkish hue, is seen as a potential sustainable future food. Cultured meat is gaining attention as a solution to environmental and health issues associated with traditional meat production. The hybrid rice could be used for emergency relief and in underdeveloped regions. While the technology is promising, there is ongoing debate about its desirability and acceptance, particularly concerning food culture and the classification of alternative meats as processed foods. Regulatory approval in Europe is still pending, but the market for cultivated meat is expected to grow significantly.

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Food Innovation Science & Technology

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Gabriela Pérez is a journalist based in México.

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

06 Jan 2024  |  MDPI  |  English  |  Nutritional Science

The study evaluates the use of whole flour of purple maize as a functional ingredient in gluten-free bread, focusing on its nutritional benefits and technological properties. The research highlights that bread with 34% purple maize flour shows acceptable technological parameters, lower starch digestibility, and higher antioxidant capacity compared to control bread. The study also examines the impact of in vitro digestion on the bioaccessibility and bioavailability of bioactive compounds, concluding that purple maize flour can enhance the nutritional profile of gluten-free bread.

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Food Technology Nutritional Science Gluten-Free Products

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I'm an experienced journalist and editor based in Melbourne, Australia with a portfolio of work ranging from financial and business news to general news and culture. I've worked at Bloomberg and Reuters and freelanced for the Los Angeles Times. From Europe, I covered two of the world's most ...

Interview with Cameron Scadding, Managing Director of Source Certain

17 Mar 2024  |  Intelligent Investor  |  English  |  Provenance Science

The article is an interview with Cameron Scadding, managing director of Source Certain, an Australian company specializing in scientific verification of product origin to ensure traceable and trusted supply chains. The company serves various sectors, including government agencies, food regulators, and the mining industry. Source Certain has developed a technology to create a 'fingerprint' for products, determining their provenance, which is becoming increasingly important for ESG criteria. They have recently secured a deal with the UK Government to verify the origin of cargos, particularly to ensure that stolen crops from Ukraine are not entering the market. The company is considering an ASX listing and is expanding globally. The interview covers the company's services, the importance of their work in the current geopolitical climate, and their financial goals, including a potential ASX listing.

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Food Security Provenance Science Supply Chain Verification Geopolitical Issues Agriculture Mining Oil and Gas Industry

Giovanni “Gianni” Sorrentino is an experienced broadcast journalist, having worked for Italian broadcasting companies for many years as a TV producer, reporter, editor and filmmaker, dealing with all areas of interest – from politics to culture.
Born near Naples, after high school he moved to the ...

Improved antioxidant properties and sustainability of whole-fruit yellow tomato puree

06 Dec 2024  |  Institute of Food Science and Technology  |  English  |  Food Science

The study explores the development of a new type of yellow tomato puree using whole fruits, including peels and seeds, to enhance antioxidant properties and sustainability. Two Italian cultivars, GiaGiù and a hybrid, were used, and their chemical composition, antioxidant properties, and sensory parameters were monitored over six months. The whole-fruit puree demonstrated higher dry matter, total soluble solids, and antioxidant activity compared to traditional puree, attributed to the inclusion of peels and seeds. The study highlights the potential of whole-fruit processing to improve nutritional value and reduce waste, offering a sustainable alternative in tomato puree production.

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Food Science Sustainability Antioxidants

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An independent Nairobi-based journalist. He has reported for nearly a decade for Voice of America (VOA), Agence France-Presse (AFP) and local news outlets. He has written and edited news and feature articles on a range of topics.

Dr. WU, Qiang is an independent researcher of Chinese politics based in Beijing, China, 
conducting strategic analysis and consultancy about China's late authoritarianism & geopolitical risks

Pre-Treatment, Extraction Solvent, and Color Stability of Anthocyanins from Purple Sweetpotato

08 Mar 2024  |  www.mdpi.com  |  English  |  Food Science

This study evaluates various pre-treatments and solvents for extracting anthocyanins from purple sweetpotato, focusing on color, yields, antioxidant capabilities, and brown index. Optimal results were obtained with steaming unpeeled whole sweetpotato and using 1% citric acid-ddH2O as the solvent. The color stability of purified anthocyanin solutions was assessed under different pH levels at 25 °C and 65 °C. The solutions showed a color spectrum from magenta to yellow across the pH range, with magenta hues at lower pH demonstrating higher color stability. Elevated temperatures significantly accelerated anthocyanin degradation. The study provides guidance for the extraction, preservation, and application of purple sweetpotato anthocyanins in the food industry.

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Food Science Anthocyanins Purple Sweetpotato Color Stability Extraction Solvent

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