A company in the United Kingdom can transform chemicals found in oranges into the coveted flavor of grapefruit. By mixing the orange compounds with molecules made by living organisms, Oxford Biotrans creates natural flavors without having to ever crack open a grapefruit.
Continue reading What are the “natural flavors” in your food? Biotech is making the answer more complicated. →
Before this week, the Museum of Food and Drink was largely conceptual. In the mind of Dave Arnold, an author, food history obsessive, and the founder of groundbreaking New York City bar Booker & Dax, MOFAD was not only already built, it had already begun planning future exhibits that could tour the country and enchant the public.
Continue reading MUSEUM OF FOOD AND DRINK EXPLORES THE $25 BILLION FLAVOR INDUSTRY →