frc - Food Reality Check

Red Meat vs. Processed Meat: Understanding the Health Differences

Red meat and processed meat are categorically different from a health perspective. While both show association with health risks in high-consumption studies, processed meat shows stronger associations. Understanding the differences…

Sweets & Baking

Why You Can’t 1:1 Replace Sugar: The Chemistry of Sweetness

Sugar contributes multiple functions to baked goods beyond sweetness: bulk, moisture retention, caramelization, browning, texture. Sweeteners only provide sweetness. Understanding sugar's multiple roles reveals why direct substitution fails and why…

How Food is Made

How Is Yogurt Made? The Science Behind Probiotic Cultures

From milk to living culture through fermentation. The Overview Yogurt is created through bacterial fermentation—a living process where beneficial microorganisms transform milk into a tangy, probiotic-rich food. The process relies…

E-Numbers & Additives

What is E541? – Complete guide to understanding Sodium Aluminum Phosphate Acidic

What is E541? Complete guide to understanding E541 (Sodium Aluminum Phosphate Acidic) — a severely restricted leavening agent with aluminum content concerns ⚠️ SEVERELY RESTRICTED IN EU - ALUMINUM CONCERNS:…

Sweets & Baking

Sucralose (Splenda): How It’s Made & Why It Doesn’t Affect Insulin

Sucralose is a synthetic sweetener approximately 600 times sweeter than sugar, created by selective chlorination of sucrose. The body cannot metabolize sucralose for energy, resulting in zero calories and no…

Sweets & Baking

Sugar Alcohols (Erythritol, Xylitol): Benefits, Risks & Digestion Issues

Sugar alcohols are carbohydrates with sweetness properties but incomplete digestibility, resulting in lower caloric content than sugar. Understanding their metabolism, digestive effects, and individual properties explains why they cause bloating,…

E-Numbers & Additives

What is E302? – Complete guide to understanding calcium ascorbate in your food

What is E302? Complete guide to understanding calcium ascorbate in your food The Quick Answer E302 is calcium ascorbate, a form of vitamin C used as an antioxidant and preservative…

Sweets & Baking

HFCS vs. Regular Sugar: What’s the Real Difference?

High fructose corn syrup (HFCS) and table sugar have similar compositions and metabolic effects, yet marketing and perception suggest they're dramatically different. Understanding their actual composition, differences, and health implications…

Novel Products

How Are Protein Bars Made? From Ingredients to Shelf-Stable Snacks

From raw ingredients to individually wrapped fitness fuel. The Overview Protein bars are engineered nutrition products designed to deliver convenient, portable protein with appealing texture and taste. The manufacturing process…

Sweets & Baking

Monk Fruit: The New “Natural” Sweetener Explained

Monk fruit extract—marketed as a "natural" zero-calorie sweetener—comes from a small melon native to southern China. Understanding its extraction process, sweetness profile, health claims, and limitations reveals why it's more…