Sustainable packaging, governments, companies, and consumer perceptions

Is there a need for a change in sustainable policies to meet consumer needs?

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Image credit:  Toa Heftiba on Unsplash

Consumers and governments are shifting policies, ideas, and innovations to save the environment with sustainable practices. One of the practices is the concept of sustainable packaging, and its importance in reducing waste and greenhouse gas emissions.

Sustainable packaging is made of eco-friendly materials such as bamboo, recycled cardboard, seaweed, and organic textiles. The article provides different options in daily life, which are great, like using packaging for christmas presents.

To add here, my previous blog talks about sustainable packaging and different innovations. Other sustainable trends to watch out for this year; design for recyclability, replacing plastic with innovation materials, and compostable, or biodegradable packaging. The article talks about the importance of changing ink, and combining premium quality with sustainability. I find this interesting, as well as important to help the planet.

Walnuts versus pecans

Nutrition and food science comparison

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Image credit: istock by Vasyl Chybor

Pecans and walnuts remind me of christmas and holidays, both are roasted under the fire, or even in the oven. Which technique do you prefer? I rather have it raw, but I don’t mind it roasted. The change in texture and taste gives a unique flavor.

Today, I’ll compare both nuts in regard to nutrition and food science. These nuts offer intriguing properties that go beyond their taste and texture .

Marmite

From war rations to gourmet delight: the history of marmite—love it or hate it

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Marmite has a fascinating journey from its wartime origins, to becoming a beloved pantry staple worldwide. In the 1900s, a scientist by the name of Justus Freiherr von Liebig discovered the yeast. This started the journey of utilizing it as an extract.

The product had many uses in the old times. For example, during the war people used it for health benefits like curing anemia. Marmite is also a vegan source of B vitamins, including supplemental vitamin B12.

Taste bud sensitivity

Individual differences in taste perception

Taste can be defined differently; the term is changing as more research is coming out. My previous blog on texture, aroma, taste, and mouthfeel gives an overview of taste. I also talk about other sensory evaluations that all work together to give us flavor.

Today, I will focus on taste and how it relates to flavor. I’ll explore topics like threshold of substances, how it relates to diabetes, and taste bud health. All these factors lead to a difference in taste sensation between individuals.

Sugar substitutes—trends and consumer preferences

Image credit: Getty Image by Luis Echeverri Urrea

The picture above shows a variety of sugars from honey, stevia plant, bee pollen, white sugar cubes, white, and brown sugar. This reminds me of my time working at a sugar factory; the ingredient is versatile in different products. For example, pre-gelatinized white sugars were used to create decons for cakes. Also, the factory produced natural colors, edible films, and rose decorations for baked products.

Comparison between vegan and regular cheese

 

Image credit: Unsplash by alicekat, regular cheese

Evaluation of freeze-thaw method on beetroot powder

Beetroot powder sounds appetizing? what comes to mind when you hear this word. No, it’s not from a beetle, like you’re thinking. Though there is a pigment from a beetle. That’s another story. Look up “beetle pigment” in Google. Yes, it’s beetroot in British english, and also known as garden beet, red beet, or golden beet. I prefer the yellow beet over the red beet; it gives a sweeter than earthy flavor.

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Vacuum steam pulsed blanching (VSPB), dehydration, and food safety

Vacuum Steam pulsed blanching (VSPB)

Hui et al., provides research on this type of technology. During the process of packaging, there is a need to blanch the vegetable. This changes the texture, and speeds up the drying rate of different fruits and vegetables. Also, there is a change in water content and cell structure. Therefore, VSPB alters the final product. To note here, the process is a type of blanching that doesn’t require water, and reduces food waste, in the process. Though this new technology still needs more studies to find out how effective it is. Questions I think that need to be answered, how does removing water improve food safety? and how does water play an important role in this technology? more on this later on. The diagram below explains about the process of VSPB. After step two, the vegetable or fruit is exposed to the steam for a longer period, and in turn, a gradual decrease in temperature occurs. This helps stop the blanching; the whole process repeats as many times as necessary by the manufacturer:

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What are some ways to prevent olive oil from oxidizing?

 

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Olive oil is a versatile oil with a rich flavor, health benefits, and various uses in the kitchen. Contrary to belief, olive oil has its own antioxidants, which helps prevent oxidation than most other oils like soybean, sunflower, and peanut oils. Though it is still susceptible to rancidity when it reaches 400F/ 212C. Rancidity refers to the process where olive oil oxidizes and breaks down, leading to off-flavors, an unpleasant smell, and reduction in nutritional value.

Nutritional benefits of ezekiel bread and absorption issues in grains

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Nutritional benefits of Ezekiel bread

Ezekiel bread is made of sprouted grain, flourless, and packed with vitamins and minerals. The final product gives a dense texture, as I remember, the absence of yeast provides the customer with a unique flavor than regular bread. For me, I’m not a fan of the dense texture, but I love the flavor. As Gunnars from Healthline mentions. The bread is sprouted, which helps reduce anti-nutrients. Vitamin and mineral deficiencies are prevalent in a person’s diet if the grain is not sprouted. For example, Awulachew provides evidence that fermented sourdough bread is the most beneficial than other types of bread, and baking methods, such as, more phytonutrients and antioxidants. The sourdough method provides quality and nutrition for the final product. Personally, I enjoy the taste, aroma, and flavor of sourdough bread. Lastly, the article suggests more research is needed to find out the relationship between dough volume, baking method, and nutritional availability. Even though this is not sprouting, the fermentation method is one of the baking methods that provide bioavailability of nutrients—minerals and vitamins—that are not absorbed with unsprouted grains by the body. The addition of sprouted grain in sourdough bread is an option, which can increase the nutrient content of the bread. Therefore, vitamin and mineral deficiencies can be resolved with sprouted grains, reducing anti-nutrients, and improving the nutritional component of the bread.