What Science Says …about Food

Practical advice for food professionals shared by scientists. Get your daily emails and dedicated expert advice on how to lead in the food revolution.

Search posts
  • Food science facts you can trust
    Keep on top of the latest discoveries from scientists in plain English. Applicable, real-life solution for anyone in the food industry from marketing to R&D and CEOs.
    Featured
    Agriculture
    Diets
    Food packaging
    Food regulations
    Food structure
    Food waste
    Immunology
    Meat
    Meat alternatives
    Product development
    Sustainability
    Wellbeing
    How to judge a chocolate bar by its color
    Abbey T
    Abbey, PhD
    10+yrs experience in food microstructure, ingredients, engineering
    Aug 23
    • #consumers
    • #productdevelopers
    • #nutritionists
    • #dieticians
    Maybe you've heard that chocolate contains naturally antioxidants that help fight disease? Turns out​,​ most of these antioxidants originate from one ingredient—the cocoa mass (the dark​,​ brown liquid made be heating cocoa nibs). Chocolate bars made with higher amounts of this ingredient will contain even more of these healthy antioxidants.
    Application(s) of this insight:
    This means you can judge the antioxidant level in chocolate bars based on color. The darker the color​,​ the more antioxidants!
    • #nutritrion
    • #health
    • #antioxidants
    • #chocolate
    • #confections
    • #candy
    This fact has been checked (see original research for more)
    See more posts from Abbey
    20
    Using up beer grains to the last drop
    Carolina F
    Carolina
    8+yrs experience in food sustainability and upcycled food projects
    Jul 28
    Beer is one of the oldest drinks humans have produced. Despite long time has passed by​,​ brewers’ spent grain is still the most voluminous discarded by-product of this industry. Using spent brew grains in wheat and maize snacks has increased their protein content; including this upcycled ingredient in bread improved its softness apart from enhancing its nutrition profile; and more good results from its use​,​ is giving these new ingredients an opportunity to make brewing a more sustainable practice
    • #sustainability
    • #upcycling
    • #environment
    • #nutrition
    • #beer
    This fact has been checked (see original research for more)
    See more posts from Carolina
    24
    Vesna R
    Vesna, PhD
    12+yrs experience in environmental chemistry and food science
    Aug 2
    My goal is to recognize the connection between food products​,​ health​,​ and sustainability. Observing these two aspects​,​ I have to say that there is no winner in this duel. For example: What would happen if we would all go vegan? How much red and processed meat we really should intake daily? Since the production of dairy and beef represented 82% of total emissions in 2005 in Sweden. Furthermore​,​ 1 kg of beef in 2005 was responsible for 20 kg CO2 eq​,​ and 1 kg of chicken meat only 2 kg CO2 eq.
    • #sustainability
    • #sustainable-diet
    • #healthy-diet
    • #vegan
    • #meat
    This fact has been checked (see original research for more)
    See more posts from Vesna
    34
    See more posts
    Need an expert opinion? Message scientists directly

    Direct messaging

    Join live Q&A

    Find scientists who interpret what the science really says on a topic and answer your questions directly.
    Chefs
    Dietitians
    Food packagers
    Food processors
    Food producers
    Food retailers
    Food startups
    Food safety professionals
    Food technologists
    Food waste professionals
    Does the sous-vide cooking technique increase umami molecules in beef?
    Do you have a food science question? Send it to us and get replies within minutes.
    "Science Says fills the educational gap in food science perfectly. This industry is booming but before Science Says there was not a reliable and objective source of information and advice about what is available, possible and needed to advance in the food industry. This is a must for everybody from sales, marketing to R&D and senior management in any company who wants to be a serious player in the modern food industry."
    - Ian, product manager of an organic food producer, USA
    Trust them, they are scientists
    Follow
    11+yrs experience in dietetics and exercise physiology with a focus on skeletal muscle metabolism in health and disease
    …is translating nutrition and metabolism research so you can make better food choices
    Follow
    6+yrs experiences in nutrition, good health and wellbeing
    …is building a world with zero hungry children
    Follow
    6+yrs experiences in Food Science
    …is discovering the science of taste and flavor for a more delicious world
    Follow
    9+yrs experience in Food Science, Microbial metabolism, Probiotics, Prebiotics, Fermented foods, and Phytonutrients.
    …is exploring the friendly and not so friendly microbes living in our bodies
    Follow
    6+yrs experience in nutrition, particularly dietary protein, and exercise on skeletal muscle metabolism, using cellular and human experimental models
    …is exposing the secrets of what to eat to stay forever young
    Follow
    4+yrs experience in pancreatic cancer epigenetics and therapeutics
    …is explaining popular news stories about cancer research
    All scientists on Science Says are hand-picked experts in their subjects, many of them actively engaged in research in academia and industry.
    Browse scientists
    "I have travelled the world learning different flavours and tricks on how to prepare nutritious and delicious meals. I am passionate about designing food for people with different health conditions but not sacrificing its flavours. Bryan’s insights on science of flavour is brilliant! This opens a whole new world of knowledge and possibilities to do my job better."
    - Maria Gubanska, Dietician and Food blogger