McCormick & Company’s Post

Did you know that the type of coffee you drink could impact your digestion? 🧐 A fascinating 2014 study shows how different roasts affect gastric acid secretion. Let's dive into the details! #CoffeeScience #Digestion Researchers at the University of Wisconsin and the German Research Center for Food Chemistry found interesting variations between dark and medium roast coffee blends. The study focused on their effects on stomach acid in healthy volunteers. The study revealed that dark roast coffee, compared to medium roast, stimulated less gastric acid, making it a potentially better choice for those with sensitive stomachs. No more choosing between your morning brew and comfort. Here are the details. https://lnkd.in/e7_fmmhR Looking for a coffee that's easier on your stomach? Try Powerbean Coffee's dark roast! It might just be the milder, tastier solution to your morning routine

[ Hm, how do you feel about this? 🤔 ] Researchers Mix Rice with Cow Cells to Make New Food: A study from Yonsei University in Seoul, South Korea, shared on February 14 in Matter journal, talks about a new kind of food made in the lab. Scientists mixed rice with cells from cows to create a food that looks like a pinkish-brown mash and has a unique taste. Sohyeon Park, who led the study, says this new food is a bit nutty and sweet but isn't ready to be sold yet. Making this food involves sticking cow cells onto rice grains. The rice helps the meat cells grow better. Right now, this mix doesn't have much more protein than regular rice, but the scientists hope to improve that. Using rice is smart because it's cheap, healthy, and many people already eat it. But it's still early days for this new food, and it's not clear if people would want to eat it instead of regular meat. For more summarized news like this, subscribe to our newsletter: https://lnkd.in/dVuEVwYj [Source: https://lnkd.in/djAZWFmK] #meat #meatindustry

🌅 Thousands of years ago, since humans learned to make bread 🥖 , yeast has changed the food of human beings. Not only can yeast make the 🌭 fermented pasta soft and delicious, but also gives the food a better flavor and better nutritional value. 🍺 In the mid-1980s, modern production of yeast began in China. Angel is the enterprise to embark upon modern production of yeast in China and is presently Asia’s largest and the world’s 2nd-largest yeast producer. Learn more about Angel at: https://en.angelyeast.com/ https://lnkd.in/gaqsRx48 #YeastHistory #angelyeast

Red is powerful, eye-catching and among the most popular shades in foods and beverages. 🔴 ADM’s relies on diverse fruits and vegetables to create our naturally derived Reds and Pinks. Watch this short video to discover more about the colorful raw materials that our scientists use to develop stable, vibrant and versatile shades of red and pink for foods and beverages Discover more about our naturally sourced colors https://bit.ly/3MDx3r7

Diving into Meat Aging: A Journey of Flavor and Science 🔪🥩 Ever wondered what makes aging meat so special? It's not just about time; it's about the fascinating chemistry unfolding within each delicious cut. Think of it like this: there are enzymes in meat that work like sculptors, gently breaking down tough proteins into tender, succulent gelatin. At the same time, fats are transformed into aromatic compounds, infusing the meat with rich flavors. As the meat ages, moisture evaporates, intensifying its taste and making each bite more flavorful. Join me on this culinary adventure where we explore the science and flavor behind aging meat. Discover the secrets that turn ordinary cuts into extraordinary culinary delights. Stay tuned for more insights, tips, and mouthwatering recipes! So when planning to buy meat kindly consider aged meat. #MeatScience #CulinaryAdventure #FlavorJourney"

𝐃𝐢𝐬𝐜𝐨𝐯𝐞𝐫𝐢𝐧𝐠 𝐭𝐡𝐞 𝟔𝐭𝐡 𝐁𝐚𝐬𝐢𝐜 𝐓𝐚𝐬𝐭𝐞: 𝐀𝐦𝐦𝐨𝐧𝐢𝐮𝐦 𝐂𝐡𝐥𝐨𝐫𝐢𝐝𝐞! 🍴 We've grown up understanding the five fundamental #tastes: #sweet, #sour, #salty, #bitter, and #umami. But did you know that recent scientific revelations might have added a sixth to this list? 𝐀𝐦𝐦𝐨𝐧𝐢𝐮𝐦 𝐂𝐡𝐥𝐨𝐫𝐢𝐝𝐞. While many might recognize it as a common #food additive, especially in products like #bread and #egg-based desserts, it's now making headlines for its unique #tasteprofile. Research indicates that the same protein receptors, 𝐎𝐓𝐎𝐏𝟏, that detect sour flavors in our #tongue, also respond to ammonium chloride. 𝐖𝐡𝐞𝐫𝐞 𝐝𝐨𝐞𝐬 𝐢𝐭 𝐜𝐨𝐦𝐞 𝐟𝐫𝐨𝐦 𝐧𝐚𝐭𝐮𝐫𝐚𝐥𝐥𝐲? Look no further than the #byproduct of #coalburning or certain plants in volcanic areas, especially those within the Brassicaceae family. Beyond its natural occurrences, ammonium chloride (known as 𝐄𝟓𝟏𝟎 𝐢𝐧 𝐭𝐡𝐞 𝐟𝐨𝐨𝐝 𝐢𝐧𝐝𝐮𝐬𝐭𝐫𝐲) plays a pivotal role as an #acidifyingagent and #flavorenhancer. You might have already encountered its distinct taste in licorice products, bread, cough syrups, certain cheeses, and even sour flavored goodies. Stay tuned for more such interesting facts related to food technology! Raju Prajapati #foodflavours #tastebuds #sensory #sensoryevaluation #foodtasting #agri4u

🍽️ Unlocking the Science of Syneresis in Food! 🧪🍯 Ever wondered why your yogurt sometimes releases a bit of watery liquid, or your cheese forms tiny droplets on its surface? 🤔 The answer lies in the fascinating world of "Syneresis" in food! 🌟 Syneresis is a natural process that occurs in certain foods, particularly those with high water content, like yogurt, cheese, and fruits. It involves the separation of liquid from a gel or semi-solid substance. How does it happen? Let's dive in!💧 👉 During food production or preparation, gels or networks form to trap water molecules within the food matrix. 👉 Over time or under certain conditions (e.g., changes in temperature or storage), these gels can become weaker, causing the trapped water to squeeze out. 👉 The expelled liquid pools on the surface or gathers at the bottom, resulting in a slight change in texture or appearance. The science behind syneresis is intriguing! While it may be a bit puzzling at first, this phenomenon is entirely natural and does not signify any quality issues with the food. 🥛 Next time you notice a little water separation in your favorite yogurt or cheese, embrace the wonder of food science and relish the deliciousness!🍦🧀 #FoodScience #Syneresis #FoodPhenomenon #NaturalProcess #DeliciousDishes

Happy Thanksgiving to all my American friend's But what is the science behind the Cooking of Thanksgiving Turkey 🦃 As the turkey cooks, the Maillard reaction produces various flavour compounds including: furans (meaty, burnt), furanones (sweet, caramel), pyrazines (cooked, roasted), thiophenes (meaty, roasted). It was initially discovered in 1912 by Louis-Camille Maillard. This reaction is also known as ‘non-enzymatic browning’ as it gives food a brown colour. According to science a perfectly cooked turkey needs to be place in an oven heated between 140 and 200°C to make sure the Maillard reactions release chemicals that give the turkey flavour. This cooking process is complemented by the Maillard reaction which is a chemical reaction between amino acids and a reducing sugar which creates colour and flavour compounds in food. ##science #turkey #turkeyday #scienceandtechnology #sciencecommunication #foodbusiness #foodscience #chemistry #foodscienceandtechnology #chemistry #cooking #thanksgiving2023 #winter #thanksgiving #infographic via Compound Interest | Chemistry infographics

Learn how to grow and prepare herbs. Find out how to recognise and grow a variety of common and exotic culinary plants. Get knowledge and enjoy the pleasures of preparing novel, creative recipes using herbs. Discover how to preserve flavour by drying and other means (eg. herb oils, salts, vinegars). https://lnkd.in/dD47XVct   Forever

Learn how to grow and prepare herbs. Find out how to recognise and grow a variety of common and exotic culinary plants. Get knowledge and enjoy the pleasures of preparing novel, creative recipes using herbs. Discover how to preserve flavour by drying and other means (eg. herb oils, salts, vinegars). https://lnkd.in/dD47XVct   Forever