Category: Food science

Vanillin, a primary compound in vanilla, has long been used as a flavoring agent globally. Beyond its role in food, research suggests vanillin exhibits significant antioxidant and anti-inflammatory properties, but most conclusive evidence comes from animal and in-vitro studies rather than human trials.

Over 50 years ago, food producers began using yeast extract to enhance flavor, and it has since become a fixture in pantries globally. **Why is there yeast extract in everything?** The simple answer lies in its powerful ability to mimic and amplify savory (umami) notes in food, offering manufacturers a natural and cost-effective way to make products taste better while meeting consumer demands for healthier options.

Less than 1% of the world's vanilla flavor comes from real vanilla beans. This staggering fact highlights the core reason for the ubiquity of imitation vanilla. But why does imitation vanilla exist? The answer lies in economics, chemistry, and culinary science.

Approximately 80-90% of what we perceive as 'taste' is actually smell, a fact that makes the existence of culinary paradoxes all the more fascinating. This phenomenon prompts many to ask: **Is there a food that smells bad but tastes good**? The answer is a resounding yes, and these pungent delicacies offer a rich, complex sensory experience that goes far beyond their initial aroma.

More than 2 million tons of citric acid are manufactured annually for a wide range of applications, demonstrating just how essential this weak organic acid is in modern industry. Knowing what is citric acid mostly used for can reveal its widespread presence, from the beverages we drink to the cleaning products we use.

Despite being classified as "generally recognized as safe" by the U.S. Food and Drug Administration (FDA) for decades, many myths persist about monosodium glutamate (MSG). One of the most unusual misconceptions is the question, "Does MSG have an organ?"—a claim with absolutely no basis in science.

For centuries, people used high concentrations of sugar to preserve food and treat wounds, but the scientific reason wasn't always understood. So, is sugar an antibacterial? The answer is complex and depends heavily on the concentration.

Most artificial food dyes are cleared from a healthy body within a few days via the kidneys and liver. The exact timeline depends on the specific dye, the amount consumed, and your individual health. This article explores **how long does food dye stay in your system** and the science behind its elimination.

According to food safety experts, an unnatural flavor in a candy bar, such as chemicals, can indicate that the product was improperly processed, shipped, or stored at some point. This is one of the key reasons behind the common and concerning question: why do my M&Ms taste like chemicals?

According to research published in *Current Biology*, vanilla was ranked the world's most universally pleasant scent, irrespective of cultural background. This remarkable global adoration often leads people to question: **Why is vanilla so addictive?**