Food is one of the essential tools that humans use to survive. Our food gives us energy, which allows us to do the things we need to stay in our modern world. We eat food for many reasons, but food can also make us sick or unhealthy.
Food scientists are constantly working on creating foods that are safe to eat and contain all types of nutrients. Many food scientists are focused on the new technology surrounding food science. There are some ways that these technologies will help us get more food faster with better quality control of what’s in our food. Here are ten examples of how food science is using technology to change foods today:
1. Color
You may have heard about this new food dye that they’re trying out in Europe called “Lucky Tasteless Red.” They’re trying to lower the food dye in food and replace it with natural food colorings like tomatoes and red cabbage.
2. Labeling
Scientists have come up with a new technology called barcodes on food packaging. These can be scanned from house to house, so people buying food will know where it started, what factory made it, and when food was packaged.
3. Salt
Humans need salt to survive, but too much salt isn’t good for us. Some scientists have created a new type of salt with no sodium while still tasting just as salty as regular table salt! This helps reduce the number of sodium humans get in their diets.
4. Nutrition
There’s a method of making food that can tell you how many nutrients are in it. This is excellent news for people who want to watch their weight or have food allergies because they will see right on the food label how healthy the food is.
5. Genetically Modified Organisms (GMOs)
You’ve probably heard a lot about GMOs lately. They are created when scientists take genes from one organism and insert them into another organism. This makes food resistant to herbicides and pests, but some people are worried about the long-term effects of eating these foods.
6. Milk
Scientists have found a way to make milk that doesn’t spoil! This milk doesn’t need to be refrigerated and lasts for up to two weeks after it’s been opened.
7. Food Preservation
There are many different methods of food preservation, but a new one that is becoming popular is called food dehydration. This is when food is dried out completely to last for a long time without spoiling.
8. Meat
Scientists have found a way to make meat that doesn’t spoil! This meat doesn’t need to be refrigerated and lasts for up to two weeks after it’s been opened.
9. Fast food
With the invention of the drive-thru, people don’t have to leave their cars to get food anymore! This has led to a rise in fast-food restaurants because it’s faster and easier than cooking food at home.
10. Nutrition Bars
Nutrition bars are food bars that are supposed to be healthy for you. They are high in vitamins and nutrients, making them good snacks to eat when you need a little extra food.
Food science is constantly changing and evolving, so it’s likely that there will be even more ways that food is using technology to change in the future. Humberto Ojeda Avila is a chef who has used these technologies for many years. He has seen first-hand how food science is changing the food industry, and he believes that these technologies will only get better in the future.
Before coming to the United States, Mr. Avila attended culinary school in Mexico City and worked as a chef in several high-end restaurants. He has been working as a personal chef for several years now and has clients all over the country. Mr. Avila uses his knowledge of food science to create delicious dishes that his clients enjoy every day. He has also written several food-related articles for food blogs in his free time, which you can find on his website at HOA Culinary.
Background information to include: How food science is changing food today with technology Mr. Avila attended culinary school and worked as a chef before becoming a personal chef HOA Culinary website: HOA Culinary Articles published on food blogs: HOA Culinary Blog Personal Chef: HOA Culinary.
Humberto Ojeda Avila 