The Science of Food

Breakthrough in salt technology

Two Indian scientists have developed round salt granules. Why is is this a food technology breakthrough? Cubical salt crystals have flat faces that can make pouring difficult.  The new crystals have more sides that allow the crystals to flow freely. Thus anti-caking additives that can cloud solutions are no longer needed [MORE]. 

What is salt? (Salt Institute) Sodium chloride or common salt is the chemical compound NaCl, composed of the elements sodium and chloride. Salt occurs naturally in many parts of the world as the mineral halite and as mixed evaporites in salt lakes [MORE].

Salt (or more correctly sodium) is a problem for some people. What are the technological options for reducing sodium levels in food while still making it taste good?  Experts suggest 1) use salt substitutes, such as potassium chloride, 2) replace salt wtih extracts, nucleotides, and monosodium glutamate, and 3) change the physical form of the salt so that it is more taste bioavailable and therefore less is needed [MORE].

MIT crew churns out ice cream with sizzle

Like many great scientific discoveries, Teresa Baker's breakthrough in MIT's grimy Cryogenic Engineering Laboratory last October was punctuated by a memorable exclamation of victory. She raced upstairs from the first-floor lab and announced to her fellow graduate students: ''I made ice cream, come down and eat it!" [MORE]

New degree programs produce chef-scientists

  Rapidly changing technology and the demand for tastier, more nutritious and safer foods are driving a new educational trend that many in the food industry predict will result in new flavors and food products that reach consumers faster....Culinology [MORE]. 

Members of the The Research Chefs Association are the pioneers of the discipline of Culinology - the blending of culinary arts and the science of food.

History of ketchup

Ketchup and mustard are the king and queen of picnic faire (if you exclude the ever increasing sales of salsa).  But why are the two positioned so uniquely in the condiment market?  There are seemingly endless types of mustard; yellow, brown, Dijon, Dusseldorf, horseradish style - many more are mentioned here.  But only one kind of ketchup seems to survive.  Malcom Gladwell of Gladwell.com looks at the history of ketchup and recent product development efforts here.