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Mould Mutation May Threaten Cheese

Mould Mutation May Threaten Cheese

mould

We at DFC love our cheeses – especially the more flavourful varieties, like blue cheeses, and bries. But, as a new analysis from Vox outlines, we might not have much more time to enjoy them – at least in the way we’re accustomed. Turns out, about 100 years ago, the cheese-making industry accidentally created worldwide uniformity in camemberts, bries, and […] read more


A Different Kind of Greenhouse Gas Crisis

soda

As I write this, I’m sipping on a soda water – a luxury our friends Down Under don’t have right now. Due to a perfect storm of climate change, political unrest, and literal accidents, Australia and New Zealand are experiencing a carbon dioxide shortage. This translates to a noticeable dearth of pop cans on supermarket shelves; […] read more


A Cheese of a Different Colour

blue cheese

Here is some fun news that will brighten up the winter days: Researchers at the University of Nottingham have developed a method of making different colours of blue cheese. And no, they don’t just dye them! The colour difference is in the mould – the deliciously funky Penicillium roqueforti – that gives cheeses like Stilton, Cabrales, and its […] read more


Coffee, Tea, or Wine? The Future of the Airport/Vineyard Hybrid

I’ve been through my fair share of regional airports in my lifetime, but they all blur together in my mind into one mass of delays, bad coffee, and low-key existential dread. Perhaps a glass of wine would change all that – classing up the place as well as making it more memorable… That’s part of […] read more


Don’t Cry Over Spilled Milk – Find Gold With It

dreamstimefree_8428807

One giant downside of all the cool technology we have at our fingertips nowadays is what happens to it after we’re done with it. Throwing out e-waste with regular garbage leaches toxic chemicals into our ecosystem. Even doing the responsible thing and recycling e-waste uses harsh chemicals, and can have devastating repercussions for the humans involved. […] read more


Tomatoes vs. Typhoid: An Unexpected Winner

tomatoes vs typhoid

Tomato lovers rejoice! Science has discovered a new feature of the tangy, antioxidant-filled fruit (technically, berry) that makes sauces, salads, and airplane beverage service such a delight. A team of Cornell microbiologists tested tomato juice’s bacteria-killing abilities, and found it startlingly effective at taking out one of the evillest food-borne pathogens out there, Salmonella enterica Typhi. This form of Salmonella not only […] read more


The End of Self-Checkout is Nigh?

I have to confess I loathe a self-checkout. They’re buggy, frustratingly slow, and a tragic sign that businesses are willing to take livelihoods away from real people in the name of commerce. I can feel my cells dying when the sensor accidentally double-scans my liter of milk and I have to wait ages for a poor, run-off-ther-feet […] read more


Banish Bacteria From Your Bash: The Science of Double Dipping

bacteria

Good thing I have well-mannered friends, otherwise I’d have to keep this dispatch in mind during my next party! Bon Appetit has done a recent deep dive into the real science behind double dipping. The act of dunking, say, a corn chip into a bowl of salsa, biting off the dipped part, and then going back for […] read more


“Tongue Prints” May Show Taste Preferences

tongue

The only time I’ve really thought about my tongue is when I’ve burned it on hot soup or pizza or coffee, and then that unpleasant numb and sandpapery sensation gets in the way of all the awesome things I want to taste for a day or two. Otherwise, it’s justmy words and staying out of […] read more


Redefining Coffee for a Changing World

In this space, we’ve looked at the many ways food scientists are innovating alternatives to traditional foods, with the frequent goal of taxing our poor planet less. They’ve done cheese, meat, chocolate – and now coffee! The massively popular, hot (or cold) caffeinated beverage is traditionally made from beans that thrive at a specific altitude and temperature. With climate […] read more