Wolfing Down Food Science

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What do all the food labels tell us about the nutrition, health benefits, ingredients, and enjoyment of our food? How regulated is that food label? Today we talk about the nutrition label and the difference between romance language and legally regulated nutritional claims.

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https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label

https://www.ncbi.nlm.nih.gov/books/NBK209851/

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We are back!  This season we will be discussing nutrition through the lens of food science! You know that feeling you get when someone you care about gives you a box of chocolate?   According to the paper ‘Stress Exposure, Food Intake and Emotional State’ indicates that occasional consumption of a sweet, indulgent treat can positively impact stress levels.  Valentine’s Day chocolates have some interesting health benefits.  In this episode, we will explore some of the nutritional benefits of these Valentine’s candies and reminisce about elementary school valentine’s.

https://www.cocoavia.com/pages/cocoa-flavanols-benefits

https://pubmed.ncbi.nlm.nih.gov/26303312/

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Got a questions for us?  Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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Just in time for Christmas:  Fruitcake!  When you think of fruitcake, do you think doors stop that will be around for years on end OR a delicious energy packed cake?  We walk through many versions of fruit cake and the food science that makes this wonder last so long on our shelves!

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Eggnog and its Latin American counterparts, such as rompope and coquito, have been making the season bright for centuries.  Versions of the recipe date back at least to the mid-1600s.  Recipes usually consist of milk, sugar, egg yolks, spices, and rum, bourbon or other high octane alcohol.  Everyone knows what an egg is, but today we answer the question everyone (or maybe no one) has been asking: what's nog?

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Gingerbread has a long and storied history.  In fact, it may have been the inspiration for the witch's house in Hansel and Gretel.  In this episode, we discuss types of gingerbread, a bit of its chemistry, and then get sidetracked with the great molasses flood of 1919.  If you are in the area, check out the gingerbread competition going on at the Grove Park Inn in Asheville, NC.

https://www.romanticasheville.com/gingerbread.htm

https://www.pbs.org/food/the-history-kitchen/history-gingerbread/

https://en.wikipedia.org/wiki/Great_Molasses_Flood

https://www.amazon.com/Roses-Christmas-Cookies-Rose-Beranbaum/dp/0688101364/ref=sr_1_1?keywords=Rose+L+beranbaum+christmas+cookies&qid=1638541371&s=books&sr=1-1

https://cooking.nytimes.com/recipes/1019072-gingerbread-house

If you have comments or questions, we'd love to hear from you at [email protected].

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In this Food Science by the Fireside, we talk about how to avoid two disasters: dry turkey and (even worse) food poisoning.  Special guest and food safety expert Dr. Ben Chapman joins us to discuss how to properly prepare a turkey using sous vide.

https://www.fsis.usda.gov/sites/default/files/import/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf

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How did PSL get started?  Did you know you can get PSL Ramen noodles!?  Yes all the fascinating information and more about pumpkin spice latte, the flavor marketing phenomenon. Join us for a quick chat!

Referenced articles
https://www.forbes.com/sites/maggiemcgrath/2018/10/31/inside-the-600-million-pumpkin-spice-industrial-complex/?sh=5f81c71e1b95

https://www.bhg.com/recipes/seasonal/pumpkin-spice-history/

https://en.wikipedia.org/wiki/Pumpkin_Spice_Latte

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Did you know that a carrot and a glass of milk have about the same amount of water?  So why is the texture so different?  We jump into how the structures in these foods create incredibly different structures.

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Professor and evolutionary biologist, Chris Vineyard, joins us on the podcast today to talk about the evolution of chewing and how that relates to our texture preferences. We learned about how jaws have evolved and if some of our human tendencies spread to other species as well. Chewing goes back for billions of years and Chris has a look into the timeline. 

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Transcript:  On the way...

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Texture is iconic.  It's why we love some foods and reject others.  Texture is vitally important to make gluten free and meatless meat products acceptable to the general public.  One of the ways we get to these textures is by forming long fibers or by adding air to make puffy products.  One thing that may get missed is that texture can make foods LOUD. Humans tend love loud foods and crinkly packaging.  Find out about the iconic structures that form the foods you love.

Got questions or comments?  Email us!  [email protected]

Got a questions for us?  Email us at [email protected]
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