Cupriavidus necator in Biotechnology
Cupriavidus necator is a Gram-negative, aerobic, non-spore-forming bacterium that has become one of the most important microbial platforms in industrial and environmental biotechnology. Formerly known […]
MISCELLANEOUS
The Partnership for a Healthier America – A Decade of Progress Toward Food Equity and Public Health
The Partnership for a Healthier America (PHA) was established in 2010 as a nonpartisan, nonprofit organization to support and amplify the goals of former First […]
Nutrient Profiling Takes The Lead
Nutrition is a serious issue and nutrient profiling has come to the fore because it is a way of ranking and classifying our food which […]
A Journey Through Spanish Pastries
Spain’s culinary landscape is often celebrated for its savory delights—tapas, paella, jamón—but an equally rich and enchanting tradition lies in its pastries and desserts. Spanish […]
The Cheeses of Iran
Iran, historically known as Persia, is a country with an ancient culinary heritage shaped by millennia of agriculture, trade, and rich cultural exchange. While Iranian […]
Glyko tou Koutaliou (Spoon Sweets)
Glyko tou Koutaliou (Greek: γλυκό του κουταλιού), meaning “sweet of the spoon”, is a beloved traditional dessert across Cyprus and Greece, and it holds a […]
The Vaginal Microbiome and the Benefits of Vaginal Lactobacilli
The vaginal microbiome plays a fundamental role in maintaining the health of the female reproductive tract. Comprised of a diverse community of microorganisms, this microbiome […]
What is Peptide YY (PYY)?
Peptide YY (PYY) is a gut hormone that plays a key role in regulating appetite and digestion, particularly in promoting satiety (the feeling of fullness) […]
The Bacteria: Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium best known for producing botulinum toxin, one of the most potent neurotoxins known to science. Biology […]
What is FSSC 22000?
FSSC 22000 (Food Safety System Certification 22000) is a globally recognized food safety certification scheme. It provides a framework for effectively managing food safety responsibilities […]
Consumer Understanding About Prebiotics
Prebiotics have become a long established form of nutrition for those aiming to enjoy the benefits of a healthy gut microbiome. Generally, prebiotics covers those […]
Proteoform Diversity: Theoretical Potential vs. Practical Reality
The human genome encodes approximately 21,000 protein-coding genes, yet the actual number of unique protein species, or proteoforms, arising from these genes is vastly larger. […]
How To Make a Pizza La Reine
Here is a La Reine Pizza recipe scaled to make 6 individual pizzas (about 10–11 inches each). “La Reine” is a classic French-style pizza with […]
Goubasha
Goubasha (sometimes spelled Gubasha) refers to a traditional dish that originates in Egypt and is commonly found in the Levantine region. It is a type […]
Shamsy Bread
Shamsy bread (sometimes referred to as Shamsi bread) is a traditional type of bread popular in parts of the Middle East, particularly in areas like […]
BHT (butylated hydroxytoluene)
Butylated Hydroxytoluene (BHT) is a synthetic antioxidant widely used in the food industry to prevent the oxidation of fats and oils, which helps extend shelf […]
What is BRCGS?
BRCGS stands for Brand Reputation Compliance Global Standards (formerly just BRC). It’s a GFSI-recognized certification program originally developed in the UK by retailers and brand […]