Blog - Food Reality Check

Vacuum Chilling: Cooling Lettuce Without Ice Water

Vacuum cooling rapidly chills vegetables by evaporative cooling under low pressure—cooling from field temperature to 4°C in 20-30 minutes without water. Understanding vacuum cooling mechanism, advantages over ice water cooling,…

Emerging Tech

Is Ozone Gas Safe in Foods? Dissipation & Byproducts

Ozone is completely safe in foods because it rapidly dissipates to oxygen—the only byproduct is O₂. Understanding ozone dissipation, byproduct safety, and regulatory limits reveals that ozone leaves zero residue…

Emerging Tech

Does Ozone Gas Extend Produce Life? Ethylene Breakdown

Ozone extends produce shelf life by destroying ethylene (ripening hormone) and killing microbes causing decay. Understanding ethylene's role in produce ripening, how ozone breaks down ethylene molecules, and practical storage…

Emerging Tech

Ozone in Food Plants: Gas Treatment vs. Chlorine

Ozone (O₃) is a powerful oxidizing gas used to sanitize food processing environments—killing bacteria, viruses, and mold without chemical residues. Understanding ozone's mechanism, effectiveness compared to chlorine, and why food…

Food Safety & Health

The True Cost of Cheap Food Production

Why Inexpensive Food Carries Hidden Costs A dollar burger seems cheap at the register, but the true cost is vastly higher when accounting for hidden expenses society pays: environmental degradation,…

Food Safety & Health

Organic Certification: What It Really Means

Beyond the Seal: Understanding USDA Organic Standards The USDA organic seal represents one of the most heavily regulated and rigorously audited food systems in the United States. Unlike vague marketing…

Food Safety & Health

Synthetic Dyes in Foods: Health Implications

Why Europe Banned What the US Still Allows Synthetic food dyes are petroleum-derived chemicals used primarily to make processed foods more visually appealing. While the FDA considers approved dyes safe…

Food Safety & Health

Preservatives Explained: Natural vs. Artificial

What Keeps Food Fresh—And What You Should Know Food preservatives prevent spoilage by inhibiting microbial growth (bacteria, mold, yeast) and slowing oxidation (rancidity, browning, nutrient loss). Some preservatives are derived…

Food Safety & Health

The Business of Food Reformulation

Why the Same Product Tastes Different Across Borders A single product sold globally often has different formulations depending on where it's sold. The US version of Skittles contains synthetic dyes…

Meat & Seafood

What Do USDA Meat Grades Actually Mean? A Consumer’s Guide

Understanding USDA meat grades goes beyond recognizing the shield on your package. This guide decodes what Prime, Choice, and Select really mean for your kitchen, your wallet, and your dining…