What is red velvet? – A cookie recipe

Before making a red velvet cake or making red velvet cookies I never knew what red velvet cake or cookies were. I assumed they were plain vanilla cookies with a bright red colour. How could I know they contain cocoa powder (= brown!)? Why on earth are we trying to colour a …

Yellow vs red tomatoes – Colour science

Fruits and vegetables are probably the most colourful foods on our table. Meats and fish are all pretty similar (white/reddish), carbs are often yellow/brown/white, but fruits and vegetables can be so many different colours. These colours aren’t just pretty, they are also fascinating for scientists to study. Colour molecules are …

Why pistachios & pistachio ice cream are green(ish)

Ever seen and eaten a bright green pistachio ice cream which didn’t taste like pistachio at all? I surely have. Ever tried making pistachio ice cream and had it turn out brownish instead of the nice bright green ice cream? Again, I surely have. I’ve seen pistachio ice creams varying from …

How packaging changes the colour of (red) meat

Any time I’m cooking, or baking I think about my recipes and why I have to do what I do. So, when unwrapping a pack of meat before cooking I noticed all the different colours of this formerly red piece of meat. I saw brown, purplish and red/pink! Was anything going …

Food Science Basics in 6 weeks – part 2: Food Chemistry Basics

Welcome to the second week of this mini course, making you familiar with the basics of food science and hopefully igniting a little food science spark in you. Last week was all about introductions. This week will be all about food chemistry basics. You can follow this course in two …

Why an orange is orange

Just imagine how the world would look like if there weren’t any colors. All would be in black and white, just like tv’s in the older days. Life would be less interesting, nature less beautiful and, oranges wouldn’t be orange. Ever noticed how colourful a lot of foods, especially fruits …

Maillard reaction mechanism – hard core chemistry

(Dis)colouration of foods is a well beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially, is a favorite. It’s interesting because there are various chemically completely different ways to turn something brown, with the same end-result: they’re brown (think old …