Nutrition

Urbanization and industrial food linked to a concerning decline in beneficial gut bacteria

Wine, spices, fruit, nature and science come together in a piping hot celebration of flavors

What is cultivated meat production and what are its environmental consequences?

Understanding Wheat Protein – Gluten – and its Culinary Magic

On the significance of the upcoming WHO announcement that the popular sweetener is a possible carcinogen?

As long as it’s kept in the freezer, meat can last for many months – but dangerous processes occur when it’s thawed

Obesity, mood swings, and Alzheimer’s – How else do the brain and the guts influence each other?

Sprouts have recently risen in popularity. Is this a passing trend? Do they have nutritional benefits?

There can be no disputes in matters of taste and ion channels. Exploring the science of umami – the fifth taste.

Collagen breaks down in the digestive system when we consume it by swallowing, just like any other protein

The fat in milk, the grass eaten by the cows and even food coloring. Every yellow and its reasons

How is chemistry used to produce decaffeinated coffee, and is it indeed better for your health compared to regular coffee?

The perfect balance between sweet and sour – Strawberry Science

Environmental, moral and economic factors behind the global effort to develop delicious and nutritious milk substitutes

An Israeli technology that makes it possible to grow beef outside a cow’s body, without harming any animals and in a process that consumes far fewer resources than those required to raise an entire animal for meat

There’s nothing like green tea cookies to explain the chemistry behind the processing of tea from the field to the piping hot cup

Bacteria, lab cultures and solar energy utilization. To feed the planet’s ever-growing population new and more efficient food sources are necessary

Caramel Popcorn – the recipe and the science behind it

researchers see insects as the new superheroes that will save the world from starvation. Are they really a practical alternative to meat?

Potatoes break down in our bodies into… sugar! How does this happen? A visit with the carbohydrate family

Butter shortage in the stores? Here’s how to make it at home

Sugars, fat, and the brain’s singularity. Which processes take place in our bodies when we stop eating for many hours?

The unique taste of the Jewish food originates in a series of chemical reactions

Researchers from the University of Haifa have discovered a new family of proteins that protect wheat and other plants from disease