Monosodium glutamate (MSG), a food additive commonly found in Asian cuisine, has faced criticism over the past 60 years, despite some experts defending its use. Christopher Koetke, a corporate executive chef at Ajinomoto Health & Nutrition North America, Inc., believes discussing MSG is essential in understanding umami, the fifth basic taste first identified by Tokyo scientist Dr. Kikunae Ikeda. Umami’s history and importance in culinary culture highlight the complex relationship between food additives and taste perception.
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The ocean is changing colors, researchers say. Here’s what it means.
Warming ocean waters are changing their colors, becoming greener at the poles and bluer at the equator due to shifting chlorophyll levels from phytoplankton, according to a study published in Science. This trend could disrupt marine food webs and impact fisheries, particularly in low to middle-income nations dependent on commercial fishing, as chlorophyll concentration is influenced by warming seas. Need More Context? 🔎
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