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Start-up of the month: non-HFSS cereals (Brave)

Are you looking for a better understanding of non-HFSS foods? Do you want to know which brand is thriving? Brave is a UK plant-based snack brand. They have recently developed a grain-free, sugar-free breakfast cereal product made from chickpeas and peas. This product is known as Super Hoops (available in Original and Cinnamon flavours) and, as you can guess, is characterised by a high protein … Continue reading Start-up of the month: non-HFSS cereals (Brave)

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Start-up of the month: Goüter

If you are reading this, you know already that I love looking for new start-up and and businesses. This time I have found a very worthy one and yes, once again it is about chocolate. The reason why I chose to talk about this start-up this time is because here the co-founders are trying to tackle food waste. Both founders also consider sustainable packaging. This … Continue reading Start-up of the month: Goüter

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Start up of the month: NÃM mushroom, from coffee waste to Oyster mushrooms

If you are reading this, it means that you are a gastronaut like me! I not only love eating all kinds of foods (intolerances permitting), but also love the stories behind the products I consume. You perhaps are one of those people too. You might religiously read food labels -like me- and have a thing for tackling food waste either by avoiding doing it yourself … Continue reading Start up of the month: NÃM mushroom, from coffee waste to Oyster mushrooms

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3D food printing: Printable ingredients

Do you remember when we first mentioned 3D food printing (and our podcast episode)? I remember writing that this is a very innovative food processing technique. This indeed will have its use in foods and material sciences, medicine, and the pharmaceutical field (among the many). If you read the article or listened to the podcast episode, you remember that we mentioned some particular challenges related … Continue reading 3D food printing: Printable ingredients

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4 Food Trends for 2022

The new year recently started, and as usual, I am looking into what is ahead of us regarding food trends in 2022. Firstly. it was delightful seeing that research in nutrition, gut health, and mental health are driving the current food science trends.Therefore, points like fermentation, alternative proteins, food waste and sustainable packaging strategies are particularly hot. Other trends involve novel functional ingredients and the … Continue reading 4 Food Trends for 2022

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Essay question words explained

It is this time of the academic year. Semester one is slowly coming to an end and you are writing your end-of-semester assignments, perhaps an essay-type of assignment. One of the things I struggled the most when I was a student was understanding the exact wording of the assignment or essay title. Being a non-native English speaker, many words seemed to have the same meaning … Continue reading Essay question words explained

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How to treat alcohol side effects with Asparagus

Have you ever had more than a glass of wine during a lively dinner and felt quite dizzy and tired the day after? I believe that everyone is quite familiar with the unpleasant effects of alcohol, especially the young ones with the so-called hangover. When I was a young Erasmus student in Spain I didn’t properly know that determined foods (other than kebab and french … Continue reading How to treat alcohol side effects with Asparagus

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Food Scientist : an identikit

A Food Scientist will probably be working and gaining experience in many aspects of the food industry. If you become one, you will be finding yourself situations where you will need to use novel ingredients (or assessing them). Novel formulations might need to be created or re-created and you might need to tweak methods and processes too according to who will be your end consumer. … Continue reading Food Scientist : an identikit

Plant-based proteins and muscle growth

Do you remember some posts ago when I was talking about this new milk-beverage-type product based on potato proteins? While I was very pleased to see an increase in offer, I was still confused about why we should mimic milk at all costs instead of creating brand new product concepts. While I still am of that idea,  I am open to changing opinions. In my … Continue reading Plant-based proteins and muscle growth

Cacao-free chocolate – How and why?

Are you are a chocolate lover like me? Do you like trying new varieties and brands? How about vegan chocolate or cacao-free chocolate?Today, what I want to talk to you about is a type of chocolate that is cacao-free. What does it mean? Exactly what I have just said. This London based start-up, WNWN Food Labs, has developed (and sells) cacao free chocolate. We are … Continue reading Cacao-free chocolate – How and why?

Plant-based alternatives: Potato based beverage to use as milk

Most people who know me call me an adventurous eater. I tend to get very curious about novel foods and novel formulations. Even if they might not always be healthy, I try new products anyway.I have this urge to taste everything new in the market (and yes, I did try insects, too) to better understand the taste and texture. Potato-based alt-milk beverage Last week, I … Continue reading Plant-based alternatives: Potato based beverage to use as milk

What consumers want: creativity, home cooking, functional foods

The food manufacturing industries, retailers and restaurants are continuously adapting to consumers’ and environmental needs. We know very well that we, as consumers, prefer consuming functional foods that have with clean labels. We look for foods that promote health and have an environment-friendly packaging. Lately and specifically during the pandemic, our focus is more on aspects such as gut health, sleep, and mental health.  Creativity … Continue reading What consumers want: creativity, home cooking, functional foods