Author Archives: Bridgette Smith

Ice Cream With Staying Power

Ice Cream With Staying Power

Ice Cream With Staying Power

A scientist may have found a way to prevent ice cream from melting so quickly. In an interview with The Salt, physicist Cait MacPhee at the University of Dundee in Scotland says that a protein produced by the bacterium Bacillus subtilis, BsIA, slows the melting of ice cream. MacPhee used BsIA as an emulsifier in

Drying Out Food to End Hunger

Drying Out Food to End Hunger

Hervé This believes he has the solution to world hunger. According to the New York Times, This says that transporting food causes it to spoil. This is because many foods inherently contain a lot of water, and unless they’re refrigerated, their moist environments enhance the growth of microorganisms that spoil food. This proposes that food

Getting People to Eat Bugs

Getting People to Eat Bugs

With the population rising, feeding more and more people will depend on sufficient resources. Insects are a good fit, but getting people to want to eat them poses a problem. Some companies are disguising the buggy components by disguising them within familiar foods, starting with ice cream, according to a story on Business Insider. Still,

A Look Back at Produce from the Past

A Look Back at Produce from the Past

Genetically modified foods, or GMOs, inspire strong reactions nowadays, but humans have been tweaking the genetics of our favorite produce for millennia. Whether it involved splicing genes from other organisms to give plants desired traits or using selective breeding over a long period of time, according to Business Insider, crops today are vastly different from

Millennials are obsessed with food

Millennials are obsessed with food

Digital connections and social media have put food front and center with Millennials, who are changing the food landscape, according to The Atlantic. Eve Turow, author of A Taste of Generation Yum: How the Millennial Generation’s Love for Organic Fare, Celebrity Chefs, and Microbrews Will Make or Break the Future of Food, believes that food

Insects offer protein … and oil too

Insects offer protein … and oil too

Most of the talk today about insects as food centers on their protein content, but don’t forget about oils from insects, reports FoodNavigator.com. Researchers at the University of Wageningen are testing the properties of oils from various insects including the flour maggot, beetle larvae, cockroach, and cricket. Insect oils contain essential fatty acids, oleic acid,

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