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Abbey, PhD
10+yrs experience in food microstructure, ingredients, engineering
Aug 23
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!![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
![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.
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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
6+yrs experiences in nutrition, good health and wellbeing
…is building a world with zero hungry children
6+yrs experiences in Food Science
…is discovering the science of taste and flavor for a more delicious world
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
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
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…is explaining popular news stories about cancer research
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See more posts from AbbeyJul 28Beer 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 practiceThis fact has been checked (see original research for more)
