Why are we passionate about food science, technology, and culture? It’s the same reason we’re jazzed about empowering teams. Because we care about people and food. We help companies champion consumer safety, product quality, regulatory compliance, and brand integrity.
Enjoy this catalog of research, ideas, regulations, helpful safety information, #FoodMaps, and #FoodNerdTrivia.
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Food Maps: Thanksgiving Pie
Let’s talk pie. What’s your favorite? The first graphic, courtesy of GE, demonstrates data stating Pumpkin Pie as the clear winner of America’s favorite Thanksgiving pie. Any surprise here? Pumpkin is followed by Sweet Potato Pie, Pecan Pie, and lastly Apple Pie. Poor Apple. We still love you, Apple Pie. We like to mix it up with a pecan pie topped pumpkin pie, or a pear blueberry streusel pie, or a tart cherry custard pie. Any way you slice it, it’s all yum. Important food safety note: Be sure to refrigerate your pies. Food is safest from pathogenic growth… read more…
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Food Nerd Trivia: Browning Protein
A: Maillard reaction The Maillard reaction enhances both the texture and the flavor of the seared food, and is the chemical reaction between the amino acids (which form proteins) and reducing sugars found in food. Browning of meat in a Maillard reaction is actually many chemical reactions including the myglobin protein breakdown of its tetrapyrrole rings. Melanoidins are then created which give browned meat its distinctive flavor. Many additional chemical reactions then take place. Maillard reactions also occur in non-thermal assisted reactions, e.g. champagne, dried fruit. Reducing Sugar – Chemistry LibreTexts Reducing Sugars- Definition, Characteristics, Examples, Uses … read more…
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Food Nerd Trivia: Sugar
Q: What stage is sugar in at 270–290 degrees Fahrenheit with a relative sugar content of 95%? A: Soft-crack stage + Soft-ball stage: 235–240 degrees Fahrenheit. Forms a soft & pliable ball. For making fondant, fudge, pralines, and Italian meringue. + Firm-ball stage: 245–250 degrees Fahrenheit. Forms a firm ball in cold water. For making caramel. + Hard-ball stage: 240–265 degrees Fahrenheit. Forms a hard ball in water. For making nougat and cotton candy. + Soft-crack stage: 270–290 degrees Fahrenheit. Soft cracking noise & forms pliable threads in cold water. For making taffy and butterscotch. + Hard-crack stage 300 –330 degrees Fahrenheit. Loud… read more…
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Food Maps: Halloween Candy
Favorite Candy by State Favorite Candy by State 2024 Another great map by Data Pandas. Not sure on the sample size per state, or the range of purchasing data, but anecdotally, this holds up. https://www.datapandas.org/ranking/favorite-candy-by-state#map Halloween Food Safety Is Halloween Candy Safe? By and large, yes. We know food manufacturers employ the range of food safety measures from food security (e.g. cameras, x-ray, metal detectors, secure systems), Food Safety Programs and HACCP systems with Environmental Monitoring Programs with Quality Controls. All of these systems keep trick-or-treating consumers safe. Candy Inspection Services Parents should conduct candy inspection services to look… read more…
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Food Nerd Trivia: Horseradish
What is the spicy compound found in wasabi, horseradish, and mustard? #FoodNerdTrivia Allyl Isothiocyanate: a naturally-occurring GRAS oil, specifically, an unsaturated isothiocyanate that causes painful spicy feeling inside of the sinuses. The compound is highly-volatile, heat-sensitive, and known for its antimicrobial properties. The carbon atom in the N=C=S group is electrophilic and reacts with nucleophiles such as amino, hydroxyl, and thiol groups, β-dicarbonyl, and carboxylic acids to give off thiocarboyl derivatives. GRAS = Generally Regarded as Safe for consumption. Allyl isothiocyanate decomposes by hydrolysis under alkaline condition following nucleophilic addition with the amine group, resulting in dialkyl thiourea… read more…
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Food Maps: Pop vs. Soda
Alan McConchie, cartographer who has collected over 400,000 responses in 20 years to the question, “Do you say Soda, Pop, or Coke?” on his website, popvssoda.com. Fun fact: The bubbles in soda/pop/coke (cover our bases 🙂 are carbon dioxide which dissolves in the liquid, finds equilibrium, some of the carbon dioxide reacts with water to make carbonic acid which then mostly converts back to carbon dioxide during the pressure change from opening the can/bottle/pouch. The carbonic acid can make the drink taste a little sour. Learn more at phys.org This map of the United States displays color… read more…