Food & Drink
Follow Food & Drink in the Factlen app and get an alert when there is news. Get the app
- All Lifestyle
- Work & Career
- Productivity
- Mindset & Wellbeing
- Relationships
- Parenting
- Dating
- Food & Drink
- Cooking
- Recipes & Meal Planning
- Coffee
- Dining & Restaurants
- Travel Planning
- Luxury & Premium Living
- Minimalism
- Fashion & Style
- Beauty & Grooming
- Men's Grooming
- Home & Living
- Interior Design
- Culture & Entertainment
- Etiquette & Social Norms
- Hobbies & Interests
- Social & Living
- Self-Improvement
Food Safety
Study Finds 100% of Plant-Based Meat Alternatives Contain Fungal Toxins
3 sources · 53d ago
Restaurant Real Estate
Why Dutch Bros Just Paid $105 Million for the Ghost of Salad and Go
7 sources · 58d ago
Food Inflation
JPMorgan and UN Forecast 2027 Food Inflation Spike: Two Strategies to Protect Your Grocery Budget
6 sources · 58d ago
More in Food & Drink
ExplainerCulinary Science
Why Pre-Salting Egg Whites Ten Minutes Before Whisking Triples Foam Volume
Food Rheologists 40%Culinary Traditionalists 30%Practical Bakers 30%
ExplainerCoffee Chemistry
Why Freezing Coffee Beans Below Minus 20 Celsius Unlocks a Sweeter, More Uniform Extraction
Specialty Coffee Roasters 40%Traditional Baristas 30%Materials Scientists 30%
ExplainerCulinary Science
Cold-Water Soaking Prevents Starch Gels from Coating Raw Rice Grains so Steam Penetrates Without Burning
Culinary Science 50%Practical Cooking 30%Factlen Editorial 20%
ExplainerWave Physics
Why Microwaves Require Turntables to Move Food Through 6.1-Centimeter Standing-Wave Hot Spots
Appliance Engineers 40%Physics Educators 35%Public Health Regulators 25%
ExplainerCoffee Chemistry
The Chemistry of Steamed Milk: Why Crossing 65°C Destroys Microfoam and Sweetness
Specialty Coffee Baristas 35%Dairy Food Scientists 35%Home Espresso Enthusiasts 30%
ExplainerFood Science
Why Refrigerating Tomatoes Below 12°C Permanently Destroys Their Aroma Through DNA Methylation
Horticultural Geneticists 50%Culinary Traditionalists 50%
ExplainerDining Etiquette
Why the Restaurant Wine Tasting Pour Is a Chemical Fault Check, Not a Flavor Preference Test
Service Professionals 40%Wine Chemists 35%Consumer Educators 25%
ExplainerFood Science
Albumen pH Above 8.9 Prevents Coagulating Egg Whites From Bonding to the Inner Shell Membrane
Food Scientists 45%Culinary Professionals 30%Commercial Egg Producers 25%
ExplainerAlcohol Metabolism
The 0.015% Per Hour Rate: How the Liver's Fixed Metabolism Dictates Blood Alcohol Clearance
Forensic & Legal Consensus 40%Medical & Biological Science 35%Public Safety & Education 25%
Food SafetyRecall Watch
Deadly Listeria Outbreak Linked to Pre-Cooked Pasta Kills Six, Prompts Nationwide Recall
Food Safety Regulators 50%Consumer Protection Advocates 50%
ExplainerDairy Chemistry
The Chymosin Mechanism: How Rennet Cleaves Kappa-Casein to Form a Stronger, More Elastic Cheese Curd than Acid
Dairy Chemists 40%Artisan Cheesemakers 30%Biotech Innovators 30%
ExplainerFood Science
The Six Polymorphs: How Cocoa Butter's Crystal Structure Dictates Chocolate's Snap, Sheen, and Melt Point
Traditional Tempering 50%Seeding Method 50%
ExplainerFlavor Chemistry
The 8x Flavor Multiplier: How Glutamate and Nucleotides Synergize to Create Umami
Flavor Chemists 40%Culinary Professionals 35%Food Technologists 25%
ExplainerFood Chemistry
The 285°F Threshold: How Amino Acids and Reducing Sugars Create Hundreds of Flavor Compounds in the Maillard Reaction
Food Scientists 45%Culinary Traditionalists 30%Industrial Flavorists 25%
ExplainerCooking Methods
Air Frying vs. Deep Frying: Measuring Lipid Absorption, Acrylamide Formation, and Moisture Loss
Lipid-Conscious Home Cooks 35%Medical and Dietetic Consensus 35%Food Safety Researchers 29%
ExplainerMichelin Guide
The Five Universal Criteria: How Michelin Inspectors Actually Judge a Restaurant for One, Two, or Three Stars
Culinary Traditionalists 50%Industry Analysts 50%
ExplainerCookware Physics
Thermal Mass vs. Responsiveness: The Physical Differences Between Cast Iron and Carbon Steel
High-Heat Searing Advocates 50%Agile Sauté Advocates 50%
ExplainerCookware Science
The Physics of Cast Iron Seasoning: How Polymerization Actually Protects Cookware
Scientific Optimizers 40%Practical Maintenance Advocates 40%Material Science Consensus 20%
ExplainerSugar Alternatives
Sugar Alcohols Versus Non-Nutritive Sweeteners: The Trade-Off in Baking and Metabolism
Metabolic Efficiency Advocates 50%Culinary & Structural Purists 50%
ExplainerCulinary Heritage
How PDO and AOC Frameworks Legally Shield Regional Foods From Global Imitation
Traditional Producers & Consortiums 40%Global Food Manufacturers 30%Culinary Tourists & Gastronomes 30%
AnalysisFood Policy
Federal Government Moves to Establish First Official Definition of Ultra-Processed Foods
Processing-First Advocates 50%Nutrient-First Advocates 50%
Research BriefProduce Safety
Pre-Washed vs. Whole-Head Lettuce: The Food Safety and Convenience Trade-Off
Food Safety Advocates 60%Convenience-Driven Consumers 40%
GLP-1 EconomyTrade-Off Analysis
Nestlé Deploys AI to Engineer High-Density Foods for GLP-1 Users
Food Industry Executives 45%Clinical Dietitians 35%Market Competitors 20%
ExplainerTipping Culture
The Great Tipping Reversal: Why Consumers Are Ready to Pay Higher Menu Prices to End Gratuity
Transparent Pricing Advocates 40%Value-Conscious Diners 35%Traditional Service Workers 25%
Produce SafetyTrade-Off Analysis
Massive Jalapeño Recall Highlights the Produce Trade-Off: Pre-Cut Convenience vs. Whole-Vegetable Control
Consumer News & Retail Watchdogs 40%Public Health Authorities 30%Food Science Academics 30%
ExplainerSweetener Science
How Different Sweeteners Impact Brain Aging: A Scientific Trade-Off Analysis
Neurological Researchers 47%Metabolic Health Advocates 35%Food Industry Formulators 18%
Food Regulation
FDA Moves to Define 'Ultra-Processed Foods,' Setting Stage for Labeling Overhaul
Public Health Advocates 40%Food Industry & Technologists 30%Federal Regulators 30%
SNAP Policy
How the USDA's New 'Real Food' Rule Will Reshape $90 Billion in SNAP Retail Sales
Public Health & Policy Proponents 35%Retail & Industry Analysts 35%Independent News Media 29%
Restaurant Economics
How 'Tipflation' and New Wage Laws Are Rewriting the Restaurant Bill
Restaurant Operators 35%Consumers 35%Labor Advocates 29%
Alcohol Policy
US Federal Dietary Guidelines Drop Decades-Old Numeric Alcohol Limits
Public Health Advocates 40%Federal Guideline Authors 30%The Beverage Industry 30%
Food SafetyPolicy Explainer
FDA Mandates Review for All New Food Additives, Closing Decades-Old 'GRAS' Loophole
Consumer Safety Advocates 40%Food Manufacturing Industry 30%Public Health Researchers 30%
Material ScienceConsumer Safety
The Regulatory Tsunami: How State Bans on PFAS 'Forever Chemicals' Are Reshaping Food Packaging
Material Scientists 40%Public Health Advocates 35%Packaging Manufacturers 25%
ExplainerFunctional Drinks
How Adaptogens and Nootropics in Functional Beverages Impact Stress and Mood
Medical & Nutritional Experts 40%Functional Beverage Brands 30%Sober-Curious Consumers & Analysts 30%
ExplainerMenu Psychology
The Hidden Psychology of Restaurant Menus: How Design Dictates What You Order
Menu Engineers & Consultants 40%Behavioral Psychologists 35%Academic Researchers 25%
ExplainerFood Tech
How Precision Fermentation is Rewriting the Rules of Dairy
Food Technology Innovators 40%Environmental & Animal Advocates 30%Regulatory & Scientific Observers 30%
Food SafetyPolicy Shift
The Regulatory Reckoning: How the FDA's Phase-Out of Synthetic Food Dyes and GRAS Reform Will Reshape the American Grocery Aisle
Public Health Advocates 40%Food Industry & Manufacturers 35%Regulatory Analysts 25%
Food TechRegulatory Explainer
The Cultivated Protein Crackdown: Why Florida's Ban on Lab-Grown Meat is a Regulatory Earthquake
Conventional Agriculture Defenders 35%Food Tech & Innovation Advocates 35%Safety & Policy Analysts 30%
Food SafetyPolicy Explainer
FDA Consolidates All Food Safety Operations into Unified 'Human Foods Program' to End Silos and Speed Enforcement
Public Health Advocates 41%Food & Beverage Industry 35%Regulatory Analysts 24%
Restaurant Real EstateIndustry Shift
How the Closure of Legacy Casual Dining Chains is Sparking a Local Restaurant Renaissance
Independent Restaurateurs 35%Legacy Chain Executives 35%Commercial Real Estate Developers 30%