McCormick & Company’s Post

In this blog, we'll explore the science behind some of your favorite foods, revealing the tricks that make them incredibly tasty. We'll also delve into worldwide statistics about your favorite foods, offering a comprehensive view of the culinary craftsmanship and global impact behind these delectable delights. Let's check it out. ↓ https://buff.ly/3Hb9J1n #Food

We all drink water, but why does some water taste better than others? Sam delves into this top and much more during his conversation with Christy Spackman, author of "The Taste Of Water: Sensory Perception and the Making of an Industrialized Beverage" "The Taste of Water" by Christy Spackman examines how 20th-century changes in municipal water treatment have erased the natural tastes of drinking water, altering consumer awareness of its environmental origins. By exploring the development of sensory expertise in the US and France, Spackman reveals how efforts to remove unwanted tastes and smells have turned water into an industrialized product, prompting readers to reconsider their assumptions about its natural taste. University of California Press Christy Spackman #ChristySpackman #TheTasteOfWater #SensoryScience #Tastelessness #Industrialization #Water #Terroir #FoodBooks #ScienceBooks #SensoryPerception #NonFiction #Podcast

A fresh new article on your plate for this weekend. Edible flowers - Which ones do we use? Which ones are edible? What is the purpose of using them? Have you already been using some of them as a kitchen ingredient? Let us know. Blooms in My Plate by The Edible Science

Want to know who the true architects are behind the 🌱 experience? 🤔 We don't gatekeep here! 👇🏽👇🏽 👩🔬 Terpenes: These aromatic compounds not only provide distinctive scents but also contribute to the therapeutic effects. From calming myrcene to uplifting limonene, each terpene plays a role in shaping your 💨 experience. 👅 Flavorants & Esters: Ever noticed the diverse flavors in different str@ins? Flavorants and esters are the culprits! They create the delicious taste profiles, making each strain a unique culinary adventure. 🌈 Keytones & Aldehydes: These compounds act as the backbone of your experience. Keytones are responsible for the smoothness, while aldehydes add depth to the effects. Understanding these elements is like deciphering the code to your preferred high. There's a wealth of knowledge to uncover about the intricate interplay of compounds within the plant. Join us in elevating your canna-IQ! 🧠🌿 #PauseConsumption #TakeAPause #Education #PlantPower #PhoenixAZ

🚀 Amaretti biscuits 🇮🇹🍪 — diving into the critical role of packaging in maintaining their freshness: https://lnkd.in/dFMGHKzi From gas analysis to leak and burst tests 💥, we break down how protecting these delicate sweets from air, moisture, and light can make all the difference! Key takeaways: 📦 Proper seals are vital for preventing moisture and air from sneaking in. 🌞 Metallized films could extend shelf life by protecting against oxidation. 🍬 Freshness isn’t just about taste—it’s about packaging, too! Tune in with Eric SCHALLER, Jos Vast, and Jacob van Kogelenberg and learn how smart packaging decisions keep products delicious longer! 🔗 #BiscuitPackaging #FoodTech #PackagingInnovation #ShelfLife #Sustainability

Harnessing Invisible Power: The Induction Burner! 🔥🔬 Greetings, food science adventurers! Today, let’s unveil the magic of an Induction Burner—a modern marvel that brings the power of magnetic fields to the culinary science stage! 🧲🎭 An Induction Burner is like a sorcerer that conjures heat without flames, using electromagnetic fields to warm up your pots and pans. It’s a dance of energy that leaps invisibly from burner to cookware, awakening the molecules to create a cauldron of culinary creativity! 💫🍲 In the bustling realm of a food science R&D lab, the Induction Burner is a prized companion. It offers precise control over temperature, an essential for concocting the perfect dish or experimenting with new food formulations. It’s a quest for the sweet spot where flavors bloom and textures enchant! 🌸🎯 Whether it's developing new recipes, testing the effects of temperature on food properties, or fine-tuning the art of cooking, the Induction Burner is a beacon of control and consistency. It’s about crafting the perfect stage for culinary experiments to shine! 🎨🔥 Moreover, it’s a testament to energy efficiency and safety, with its flameless nature and ability to cool down swiftly, ensuring a safer haven for food scientists to explore the gastronomic galaxy! 🌌🛡️ So, the next time you delve into a dish that’s a medley of perfect textures and flavors, remember, there’s an Induction Burner and a cadre of food scientists behind the scenes, orchestrating the heat that crafts the magic in each bite! 🎶👩🔬👨🔬 #InductionBurner #FoodScience #CulinaryScience #FoodInnovation #EnergyEfficiency

Coffee is a cherished beverage enjoyed by millions around the globe. Its rich flavors and aromas come from a complex interplay of factors including the variety of the coffee plant, the soil, the climate, and the methods of processing and brewing. Among these factors, the role of animals in coffee production offers a fascinating glimpse into how wildlife can contribute to unique flavors. One of the most intriguing methods involves elephants. This article explores how elephants contribute to unique coffee flavors, focusing on the process, benefits, and broader implications of elephant dung coffee. https://lnkd.in/d4_dVARB

The green transition is a practice that has to be learned, invented and created in the kitchen. This is the approach we take in the project THE VEGETABLE TRANSITION which has just received funding by AUFF/NOVA to run during 2024-25 😊. Backed up by an international research team consisting of Rachel Black , Sarra Talib , prof. David E. Sutton and the FOCUS network ( https://lnkd.in/dwHqf2QS ) Trine My Thygaard-Nielsen and I will explore how chefs in canteen kitchens interpret the imperative: ‘less meat, more vegetables’. Through ethnographic fieldwork we will seek to understand what it takes to transform cooking skills in a time where we are all asked to change habits, not only as consumers and eaters, but also as food and meal makers. Looking forward to dig into this world of craftsmanship of cooking with vegetables … 

Expanding my knowledge on the intersection of gastronomy and science with "Gastrofysik og smagshåndværk" by Morten Christensen, Louise Beck Brønnum, and Ole G. Mouritsen. This book delves into the science of taste and flavor, exploring how the five basic tastes (sweet, salty, sour, umami, and bitter) interact with aroma, texture, and presentation to create exceptional culinary experiences. Key concepts I'm looking forward to exploring: - Umami synergy and its role in flavor enhancement - The importance of texture contrast in food enjoyment - Chemical and physical processes in cooking, such as the Maillard reaction and caramelization - Understanding these principles can lead to innovation in product development, menu creation, and food manufacturing processes. I'm excited to apply these insights to my work in the food industry. Has anyone else read this book or explored similar concepts? I'd love to hear your thoughts and experiences! #ProfessionalDevelopment #Gastronomy #FoodScience #CulinaryArts #FoodChemistry #SensoryScience #FlavorScience #MolecularGastronomy #FoodPhysics #Umami #Texture #CulinaryInnovation #MenuDesign #FoodManufacturing #ScienceOfFood #Gastrophysics #Smagshåndværk @mortenchristensen @louisebeckbronnum @olemouritsen Bispebjerg Hospital

What’s your 'food forest style'? Answer a few questions and get over a dozen customized expert tips for getting started! Take the quiz now: https://bit.ly/4crhApe #FoodForest #FoodForestDesign #Permaculture #PermacultureDesign