The Science Behind Sriracha

Sriracha is one of the hottest condiments around. In fact, many consumers couldn't imagine a world without Sriracha. Known for its unique spicy, slightly sweet flavor, the chemistry behind this sauce is the focus of a new video created by the American Chemical Society.

Mar 4th, 2014

Sriracha is one of the hottest condiments around. In fact, many consumers couldn't imagine a world without Sriracha. Known for its unique spicy, slightly sweet flavor, the chemistry behind this sauce is the focus of a new video created by the American Chemical Society.

Givaudan to Expand Taste & Wellbeing Unit by Acquiring DDW, The Color House

Switzerland-based Givaudan gains a Louisville-based provider of natural food coloring.

Diversity of wild mushroom collected in an hour on a few acres in the Uinta Mountains, Utah.

Foods That Claim to Have "Wild Mushrooms" Rarely Do

A new study of 16 products whose label claims to contain wild mushrooms showed that nearly all consisted of cultivated species.

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EPA Bans Chlorpyrifos Pesticide on All Food

The agency says it is revoking all tolerances for chlorpyrifos to particularly protect children and farmworkers.

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Former FDA Chief Wants More Independent Agency

The importance of shielding the FDA from political influence.

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Study: Ultraprocessed Foods Now Comprise 67% of Calories in Children and Teen Diets

That figure jumped from 61% in 1999.

Coke Zero Sugar’s Recipe Gets a Change

As expected, reviews are mixed.

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Study: Nutritional Values Static Despite Reductions on Calories, Salt & Sugar

A four-year study found no change in the nutrient profiling score of products over time across the world's ten largest food & beverage companies.

Study developed a recipe combining chickpea flour and psyllium, a plant-derived soluble fiber.

Researchers Find Ways to Make Gluten-Free Bread Tastier, More Nutritious

The research has three goals: improving the nutritional value of gluten-free products, increasing their acceptability to consumers and seeking technologically feasible solutions.

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CBA Urges Federal Regulators to Keep Up with Exploding CBD Market

CBA: "It is time for the federal government to engage more meaningfully on regulating CBD, given the continued expansion of a ‘Wild West’ CBD market."

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Microscopic Worms to the Cranberry Rescue

Nematodes with a taste for "insect innards" may offer cranberry growers a natural alternative to fighting hungry crop pests with chemical insecticides.

FDA Gives Update on Food PFAS Testing Efforts

See what the agency has to say about its ongoing sampling and testing efforts designed to better understand the occurrence of per- and polyfluoroalkyl substances in the food supply.

Eloisa Vendemiatti, a postdoctoral researcher at WVU, and Vagner Benedito, associate professor of biochemical genetics, observe tomato plants at the WVU Greenhouse. They're working to develop an insecticide-resistant trait to the domesticated tomato.

Researchers Trying to Develop Insecticide-Resistant Tomato

One West Virginia University researcher is confident he will be able to develop a tomato that requires little to no pesticides.