Want beer foam that doesn’t dissipate right away? Microbiologist Tom Villa made a genetic discovery in yeast that could create beers with longer-lasting beer foam. This yeast, however, doesn’t quite affect the taste, so find out where beer flavor comes from.
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Wheat provides about twenty per cent of the world’s calories and more nourishment than any other source of food over the course of human civilization, yet more and more people in in the last few years are coming out as gluten sensitive and moving towards gluten-free alternatives. The question is, should we go gluten-free? In the meantime, start-up companies like Hampton Creek Foods are working on creating more sustainable plant-based foods such as egg-free mayonnaise.
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The properties that make honey nearly eternal are also the same reasons that make it a medicinal remedy. As for foods that do go bad, the recent buzz over unboiling eggs has implications for reducing food waste, but not in the ways that you might think. As Dr. Greg Weiss puts it, “There’s no impact on your dinner.”
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Flavor may have had an driving role in human evolution. In that same cup, just the flavor of beer may be required to make you feel happy, no alcohol required.
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Math can explain why square pies taste better than round pies and environmentalism can explain why land-based salmon farms are more sustainable.
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An advocate for anti-obesity and healthful diets worked at PepsiCo to change the way food companies marketed junk food. Also, our understanding of how what we eat affects our biology may change with an alternative perspective on food as a hormone.
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Our very own Amy Rowat explains how to use science to bake a better pie, and geneticists look at the DNA of cacao beans to breed better chocolate beans.
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At UCLA, researchers reveal another benefit of yogurt: probiotics found in yogurt can help improve brain function. Learn more about the world that probiotics occupy in a podcast about the “messy mystery in the middle of us” over at Radiolab.
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Pampered and happy yeast and the perfect beer foam yields delicious beer (and happy beer drinkers).
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Larry Peterman of Hotlix insect-containing candies gives insight into insect farming, and Guy Crosby of Cooks Illustrated helps shed a scientific light on the mysteries of the kitchen.
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