Making a Snickers bar is a complex science − a candy engineer explains how to build the airy nougat and chewy caramel of this Halloween favorite
The components of one Snickers bar showcase several common processes used in candy science.
Richard Hartel, Professor of Food Science, University of Wisconsin-Madison •
conversation
Oct. 29, 2024 • ~6 min
Oct. 29, 2024 • ~6 min
TRUTH in Labeling Act would heighten the warning for shoppers looking to cut sugar, salt and saturated fat intake
If the legislation passes, the new label would be centered on the front of the package. But it’s an add-on, not a replacement for the existing label.
Kimberly Baker, Food Systems and Safety Program Team Director, Clemson University •
conversation
Sept. 19, 2024 • ~7 min
Sept. 19, 2024 • ~7 min
America’s dairy farms are disappearing, down 95% since the 1970s − milk price rules are one reason why
Dairy farms are struggling to survive as production costs exceed sales. The result, consolidation, with more cows on bigger farms, has an impact on communities and knowing where your food comes from.
Elizabeth Eckelkamp, Associate Professor of Animal Science and Dairy Extension Specialist, University of Tennessee •
conversation
Sept. 16, 2024 • ~9 min
Sept. 16, 2024 • ~9 min
How we discovered that people who are colorblind are less likely to be picky eaters
Seeing the world with a restricted color palate seems to tone down an emotion-based resistance to new foods.
Isabel Gauthier, David K. Wilson Professor of Psychology, Vanderbilt University
• conversation
Sept. 10, 2024 • ~8 min
Sept. 10, 2024 • ~8 min
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