Blog - Food Reality Check

Why Do Artificial Sweeteners Leave an Aftertaste? Chemistry Explained

Artificial sweeteners' unpleasant aftertaste results from chemical properties: slower dissolution than sugar, activation of non-sweetness taste receptors, and delayed taste perception. Understanding the chemistry reveals why different sweeteners have different…

Emerging Tech

Lab-Grown Meat: From Petri Dish to Your Plate

The future of protein production—cultivated in bioreactors, not on farms. The Overview Lab-grown meat, also called cultivated or cultured meat, is genuine animal tissue produced by growing animal cells in…

Sweets & Baking

Sweetness Levels: How Saccharin Is 300x Sweeter Than Sugar

Sweeteners vary dramatically in potency—saccharin is approximately 300 times sweeter than sugar by weight. Understanding the sweetness intensity scale and relative potency of different sweeteners explains why tiny amounts of…

Sweets & Baking

“Natural” Sweeteners Aren’t Always Better: The Marketing Reality

"Natural" sweetener marketing leverages consumer perception that natural equals healthy. However, "natural" is a regulatory term, not a health claim. Understanding marketing psychology, regulatory definitions, and scientific evidence reveals why…

E-Numbers & Additives

What is E171? – Complete guide to understanding Titanium Dioxide in your food

What is E171? Complete guide to understanding E171 (Titanium Dioxide) in your food The Quick Answer E171 is a synthetic white mineral pigment made from titanium dioxide containing nanoparticles. It's…

Sweets & Baking

Can Probiotics Survive the Oven? Baking Temperature & Cultures

Most probiotic bacteria are killed at baking temperatures (160-220°C). Probiotics added to bread dough before baking do not survive as viable cultures. However, emerging strategies (post-baking addition, protected encapsulation) allow…

Sweets & Baking

Fortified Flour: Added Vitamins, Minerals & Omega-3 in Bread

Flour is fortified to replace nutrients lost during grain refinement and to address public health deficiencies. Understanding what's added, why, bioavailability, and effectiveness reveals that fortification is a nutritional "rescue"…

Meat & Seafood

Antibiotics in Meat: What’s in Your Steak & Why It Matters

Antibiotics are routinely used in livestock production. Understanding why, what residues remain in meat, whether they present direct health risks, and what implications exist for antibiotic resistance helps you make…

Meat & Seafood

Listeria & Vibrio in Seafood: Contamination Risks & Prevention

Two bacterial pathogens—Listeria monocytogenes and Vibrio species—create distinct risks in seafood. Understanding their sources, at-risk populations, and prevention strategies enables safe seafood consumption. Listeria monocytogenes Overview Listeria monocytogenes is a…

Meat & Seafood

Mercury in Fish: Which Species Are Safest to Eat?

Mercury accumulates in fish through bioaccumulation, with predatory fish accumulating highest concentrations. Understanding safe fish consumption—which species to prioritize, how much is safe—allows maximizing fish benefits while minimizing mercury exposure.…