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From the perspective of a carbohydrate-loving food scientist


I hope you’re not afraid of some pressurized candy


But do you know how these little fermented fruits are made?


A food scientist explains the origins of these headlines

Image by DanaTentis from Pixabay


How oat milk stacks up to cow’s milk


Tips and tricks based on science


It all comes down to biology

Photo by Lukas from Pexels


So long farm-to-table, here comes lab-grown meat and yeast-made ice cream

Photo by Anna Shvets from Pexels


But, I’m slowly being convinced otherwise

Image by by Geoff Parsons from Portsmouth, VA


Two words we take for granted

Image by Couleur from Pixabay

Abbey

Food scientist by PhD. Sharer of food structure, processing, nutrition, trends, & history. Disprover of food myths, lies, & misinformation.

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