“Healthy” is not as Healthy as it Seems

The term “healthy” seems pretty straight forward.   If someone were to ask you, “Which of these foods is healthy, a Sugar Cereal or an avocado?” You would hesitate, because it sounds like a trick question. The average person would say “Avocado, of course.”  But the FDA would say “Sugar Cereal”. So you would be technically […]

Chinese Emperor’s Tomb Contains World’s Oldest Tea

Ever lay awake at night wondering, “How old is the oldest tea?”  Maybe not, but for those lucky few of you who do, we have the answer. The first documented evidence of tea leaves being consumed as the beverage we know today, dates to 2,100 years ago. New findings in Chinese Emperor Liu Qi tomb, […]

The Shift to Natural Colors and Flavors in Iconic Food brands

We frequently get calls from clients who first describe their new idea with “This is a natural version of …” Sometimes they name an iconic brand or sometimes a universally know item. Either way it is a product that has been consumed and loved for many years but contains artificial flavors or coloring. They want […]

How Fat Influences Flavor Perception

A new study has shown that fat can lessen activity in areas of the brain that are responsible for reward and taste. Subjects were given four samples, all identical except for the amount of fat. Researchers found that when the sample with the least amount of fat was consumed, it activated a portion of the […]

How to Improve the Chocolate Making Process With Molecular Physics

Lecithin is one of the key ingredients to making chocolate. It acts as a binder or bridge. It holds all the fat and water molecules together, to ensure a smooth tasting chocolate. Until now, the only real way to make sure that lecithin was doing its job was to actually taste the product. (Tasting chocolate […]

Active Component in Ginger (6-Shogaol) Impairs Cancer Development

      Scientists in Taiwan have discovered 2 novel finding during their study of dietary ginger. Their research suggests that certain cells called tumor-associated dendritic cells (TADCs) can facilitate the development of certain types of lung and breast cancers; and that the compound 6-Shogaol found in ginger can help inhibit the growth of these […]