What Science Says about Food

Science Says is a platform giving you affordable access to food science experts

Try: 'protein', 'meat alternative', 'umami'.
  • How does Science Says help you?
    Finding reliable evidence-based information about food is tough. Often the science can be hard to interpret without help from an expert, but finding such an expert is also difficult.
    We make it easy to find experts
    Get access to over a dozen experts who cover a range of food science topics. Send them your questions and get answers based on science.
    Get inspired by our experts' posts
    The experts on Science Says are not only experts in their fields but they are so passionate about communicating research to the general public. They make complex scientific concepts easy to understand.
    "Ivanna has been awesome helping me understand more about fermentation safety. Science Says is an excellent service."
    - Toby Mears, Millie Pickles, UK
    Trust them, they are scientists
    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
    4+yrs experience in pancreatic cancer epigenetics and therapeutics
    …is explaining popular news stories about cancer research
    All experts on Science Says are hand-picked experts in their subjects, many of them actively engaged in research in academia and industry.
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    "Science Says has been an incredible platform for sharing the research I come across in my readings with other researchers, scholars, and industry leaders. That’s allowed me connect with new collaborators and start new projects all across the world. With the ability to link directly to citations, I can easily reduce research papers to their essential insights that I can then quickly disseminate to my most important readers. Unfortunately, in our age of social media, attention spans are short. Science Says has been a great way for me to produce digital posts from evidence-backed literature without diluting the authoritative nature of those insights."
    - Bryan Quoc Le, PhD, Food Science, storyteller, consultant and author of 150 Food Science Questions Answered
    Follow experts across your favourite topics as they communicate science in plain English
    Food packaging
    Food regulations
    Food structure
    Food waste
    Meat alternatives
    Product development
    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 science fact has been checked (see original research for more)
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    Using up beer grains to the last drop
    Carolina F
    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 science fact has been checked (see original research for more)
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    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 science fact has been checked (see original research for more)
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    "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 are brilliant! This opens a whole new world of knowledge and possibilities to do my job better."
    - Maria Gubanska, Dietician and Food blogger
    "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