Lessons in Food Chemistry: Chemical Smells

The distance between food science and the food media seems to be growing daily. Food scientists study foods, not just processed foods, but all types of foods. Food chemists describe the composition of food, what happens to raw food during handling, processing, and cooking in a manufacturing plant, restaurant, or home. Food toxicologists and microbiologists investigate the safety of foods from its chemical composition, the … Continue reading Lessons in Food Chemistry: Chemical Smells

processedfoodsiteApril 19, 20243 Comments

Whom do we want making decisions about the health and safety of our foods?

Has politics so invaded our lives that no topic remains uncontaminated? Even college football is not immune. So, I ask this provocative question— How much should politics or our court system be involved in setting specific food policy? It came up last year in the fight in Congress to reintroduce whole-fat milk into the school lunch program. State legislatures are banning specific food additives or … Continue reading Whom do we want making decisions about the health and safety of our foods?

processedfoodsiteApril 5, 2024Leave a comment

How do miracle molecules make it to the mass market?

The cycle begins: A real person gets is inspired by a miracle molecule to improve health (it might be a cure for a personal infirmity, an online article or other means of inspiration), Decides to test it on themselves, Finds real relief and becomes very excited, Turns it into a potion in the home kitchen or garage, Promotes the idea to friends, Manufactures it in … Continue reading How do miracle molecules make it to the mass market?

processedfoodsiteFebruary 14, 2024Leave a comment

Aspartame and other chemicals in my food

More Lessons in [food] chemistry Chemicals! What a nasty word! What horrors that conjures up in our minds! Molecules! A much more pleasant connotation! We certainly don’t want chemicals in our foods! Now molecules, that’s a different story! Particularly those miracle molecules that will improve our health and prolong our lives! In this blogpost I will focus on chemicals that end up in our food—with … Continue reading Aspartame and other chemicals in my food

processedfoodsiteFebruary 1, 2024February 5, 20244 Comments

What food labels don’t tell us about food by Linn Steward

The Nutrition Facts Label hit the shelves the same year I went back to school to study nutrition. The year was 1994 and I can still remember holding a package of corn chips in my hand with the newly minted label printed in bold black type and thinking to myself – it’s not going to work. As it turns out I was right. The original … Continue reading What food labels don’t tell us about food by Linn Steward

processedfoodsiteJanuary 25, 2024Leave a comment

What can we learn from a food label?

What does the FDA require on a food label? What are the FDA’s goals in setting the requirements? How effective are FDA’s efforts? The answers to these questions are not as simple as they may seem. And the answers keep changing as the FDA tries to keep up with its critics and a changing society. For a food company, a product label seeks to grab … Continue reading What can we learn from a food label?

processedfoodsiteJanuary 18, 20242 Comments

Looking back and looking ahead: a food year in review

The concept of ultra-processed foods invaded the minds of almost all Americans during 2023. We have learned that we can now absolve ourselves of all guilt for dietary indiscretions. It is not our fault! It is Big Food forcing us to eat what we know is bad for us! An avalanche of articles on the net and a very popular book revealed the demon that … Continue reading Looking back and looking ahead: a food year in review

processedfoodsiteDecember 28, 2023December 28, 20235 Comments

Lessons in [food] Chemistry

Elizabeth Zott is a chemist at the prestigious Hastings Institute in 1961 in this summer’s bestselling novel Lessons in Chemistry by Bonnie Garmus. Like many professional women in the 50s and 60s, Elizabeth faces discrimination, sexual assault, and other challenges. After being fired from her job, she is hired by a local television station to do a cooking show. The book traces her trials and … Continue reading Lessons in [food] Chemistry

processedfoodsiteNovember 1, 2023November 1, 20233 Comments

Sorting out the differences between ultraprocessed, hyperpalatable, healthy in manufactured foods

In the last post, Linn Steward revealed that many of her recipes qualified as hyperpalatable with some even meeting the criteria for both hyperpalatable and ‘healthy’ foods! Who knew that was even possible? If so, what are some of the implications? Before I pursue the topic with respect to homemade foods, I turn my attention to manufactured foods–those formulated by product developers, processed in a … Continue reading Sorting out the differences between ultraprocessed, hyperpalatable, healthy in manufactured foods

processedfoodsiteOctober 19, 20234 Comments

Sorting out the differences between ultraprocessed, hyperpalatable, healthy in homemade foods by Linn Steward

Linn Steward and I have very different perspectives in ultraprocessed, hyperpalatable, and healthy foods. Over the years, we have discussed these differences in emails, on this blog, and even a debate in Food Technology. What we have tried to do is find some common ground on these very divisive topics. Sometimes we have succeeded. Other times we respected each other’s differences of opinions. I turn … Continue reading Sorting out the differences between ultraprocessed, hyperpalatable, healthy in homemade foods by Linn Steward

processedfoodsiteOctober 11, 2023October 11, 20232 Comments

In Defense of Processed Food

It's Not Nearly as Bad as You Think