The hottest Food Science Substack posts right now

And their main takeaways
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Top Food & Drink Topics

The Lab Spills Edition

Why is this interesting? • 1447 implied HN points • 03 Feb 26
🔬 Science Food Science
  1. Many major artificial sweeteners were found by accident when people in labs tasted or otherwise noticed unexpected sweetness from spilled or handled chemicals.
  2. Human senses, especially taste, act as extremely sensitive high-throughput detectors and can spot potent effects that controlled screenings often miss.
  3. Accidental discoveries can beat deliberate testing in impact, but safety matters—breakthroughs from exposure to the unknown should never justify reckless lab behavior.

Your Review: My Father’s Instant Mashed Potatoes

Astral Codex Ten • 17344 implied HN points • 08 Aug 25
🍲 Food & Drink Food Science
  1. Mashed potatoes can be delicious when made properly, but many people only know the bad version from instant mixes. It’s important to try the real thing to understand what makes them special.
  2. Food convenience often comes at the cost of taste and authenticity. Many processed foods, like instant mashed potatoes, are just shortcuts that can leave a disappointing experience.
  3. Our food choices influence our memories and preferences. When we're exposed to bad versions, like instant mixes, it can shape our dislike for something that we might actually enjoy if we try the real version.

The Origins of Agar

Asimov Press • 373 implied HN points • 22 Feb 26
🔬 Science Food Science
  1. Agar is the lab staple that lets scientists grow and isolate microbes, and it made modern techniques like vaccine production, antibiotic testing, and many discoveries possible.
  2. Most lab-grade agar comes from wild-harvested Gelidium seaweed, so its supply is fragile — wartime shortages, overharvesting, climate change and recent contaminated or scarce batches have driven price spikes and alarms.
  3. Researchers have tested many substitutes, but no alternative matches agar’s combination of firmness, transparency, low cost and ease of use, and labs stick with agar because decades of methods and standards depend on it.

What does your pee say about you?

Snaxshot • 659 implied HN points • 30 Aug 24
🍲 Food & Drink Food Science
  1. Your urine can give clues about your health. Smart toilets and devices are being developed to analyze your pee for hydration and gut health.
  2. Companies like Graza are successful by listening to customer preferences and adapting their products. Their packaging and pricing strategies are attractive to shoppers.
  3. The trend of snackable salmon is growing, as brands find innovative ways to make salmon more accessible and appealing, similar to how tuna was marketed.

What are ultra-processed foods, really?

Your Local Epidemiologist • 1591 implied HN points • 28 May 25
🏥 Health & Wellness Food Science
  1. Ultra-processed foods (UPFs) can be convenient and affordable, but they are often linked to health issues like obesity and heart disease. It's important to know that not all processed foods are bad; some can actually be nutritious.
  2. Research shows that diets high in UPFs may lead to overeating and poorer health, but the exact reasons for this aren't fully understood yet. The type of UPF matters, with sugary drinks and processed meats being the most harmful.
  3. To eat healthier, you can look for foods with lower added sugars and sodium, while being mindful of marketing claims. Sometimes, it’s okay to include UPFs in your diet, especially when they meet your specific needs.
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Experiment: The Mystery of Blue Raspberry Flavor

Atlas of Wonders and Monsters • 390 implied HN points • 16 Jul 25
🍲 Food & Drink Food Science
  1. Blue raspberry is an artificial flavor that doesn't originate from any real blue fruit. It is commonly mixed with bright blue coloring, making it unique.
  2. The flavor was popularized in the 1970s by brands like ICEE and is thought to resemble a mix of other fruit flavors, including banana and cherry.
  3. Attempts to connect blue raspberry flavor to actual berries, like black or blue raspberries, have been inconclusive, leaving its true origins somewhat of a mystery.

Op-ed on the US Dietary Guidelines: the problems and how to fix them

Unsettled Science • 1158 implied HN points • 22 Nov 24
🏥 Health & Wellness Food Science
  1. The US Dietary Guidelines have some serious flaws that need addressing. Many people think these guidelines aren't based on solid science.
  2. Experts are suggesting changes to improve the guidelines. They believe the rules should be more flexible and better reflect current nutrition research.
  3. There's a call for a broader discussion on diet recommendations. It’s important for everyone to have a say in what healthy eating looks like.

Waffles From Scratch

Life Since the Baby Boom • 922 implied HN points • 16 Dec 24
🍲 Food & Drink Food Science
  1. Making waffles from scratch can be easy and fun! You don't need a fancy recipe; just follow a simple one and you'll impress your family.
  2. Using the right tools, like a good waffle maker, makes a huge difference in the final taste and texture of the waffles.
  3. It's all about experimenting! You can change ingredients and try new combinations to find what you like best.

What is Vaccine Beer

Viruses Must Die • 35 implied HN points • 24 Dec 25
🔬 Science Food Science
  1. Live brewer’s yeast engineered to make viral proteins can be put into beer and may trigger antibody responses; the authors drank such “vaccine beer” and reported no discernible side effects.
  2. They show you can recreate the necessary plasmids and brew vaccine-containing beer outside a university lab using commercial DNA synthesis and readily available home-lab and brewing supplies, making the approach accessible to homebrewers and small food producers.
  3. They argue food-based vaccines could lower cost and increase access, and that current US law could allow these products to be marketed as GRAS foods so long as no disease-prevention claims are made, while formal medical efficacy testing would remain under regulatory oversight.

A Toast to Vaccine Beer

Viruses Must Die • 35 implied HN points • 21 Dec 25
🔬 Science Food Science
  1. Vaccines can be delivered through everyday foods like yeast or beer, which could make immunization simpler, cheaper, and more widely accessible.
  2. The current drug approval system’s heavy safety theater and monopoly incentives have increased public distrust and helped anti-vaccine sentiment gain influence.
  3. Treating vaccine-foods as consumer products with independent third-party testing and public reviews could rebuild trust, encourage competition, and provide transparent information on safety and effectiveness.

Vac Beer Is a Lawful Consumer Product

Viruses Must Die • 26 implied HN points • 24 Dec 25
🍲 Food & Drink Food Science
  1. Whether something is a food or a drug depends on how it’s marketed and labeled, not just the ingredient itself, so calling an item a "vaccine" by itself doesn’t automatically make it a drug. Food products can contain bioactive ingredients and still be regulated as foods if no disease-treatment claims are made.
  2. You can legally sell organisms that can produce vaccine antigens as foods (for example, yeast that only makes the antigen when brewed with maltose) to establish prior food marketing and preserve the option to later pursue clinical IND studies. This "vac foods" approach aims to democratize vaccine development while keeping production transparent to consumers.
  3. Safety and regulatory rules matter: GRAS status, IND timing, and ingredient safety (e.g., viral VP1, GFP, residual formaldehyde, yeast strains) are central concerns, and this strategy is legally novel and should be pursued with caution and clear disclosure.

MSG Isn’t Just "Salt on Crack" — It Can Save Millions of Lives

American Dreaming • 107 implied HN points • 01 Aug 25
🍲 Food & Drink Food Science
  1. Cardiovascular diseases are one of the biggest threats to human life, causing millions of deaths every year. Managing diet, especially sodium intake, is key to reducing this risk.
  2. MSG, or monosodium glutamate, can help lower salt intake without sacrificing flavor. It enhances food taste, making it easier for people to enjoy healthier meals.
  3. Using MSG in cooking can be a simple way to save lives by reducing sodium in our diets. It's time to change how we think about this ingredient and see it as part of a health solution.

Book review: The End of Craving

Experimental Fat Loss • 92 implied HN points • 28 Jun 25
🍲 Food & Drink Food Science
  1. The book discusses how our current food system creates confusion around nutrition due to the fortification of foods, making us unsure about what we really need to eat. This could lead to overeating because our bodies might think they're missing important nutrients.
  2. It introduces the idea of a two-part reward system in our brains: wanting something and then getting satisfaction from it. If these two signals are out of sync, it can lead to unhealthy eating habits, almost like addiction.
  3. The author believes that many processed foods are not really food at all but 'food simulacra' that can trick our taste buds. These foods can be overly enticing, causing us to eat more than we actually need.

Emerging Issues in Food Safety

The Rotten Apple • 10 implied HN points • 15 Dec 25
🍲 Food & Drink Food Science
  1. Food safety threats are rapidly evolving and now include new and growing chemical (both acute and chronic), biological, and allergen hazards identified since 2021.
  2. Climate change and shifting environmental conditions are changing risk profiles, raising mycotoxin risks and enabling novel pathogens, plant toxins, rare viruses, and unusual zoonotic threats.
  3. These emerging hazards will reshape food safety practice and demand updated surveillance, risk assessment, and HACCP-style controls to manage both immediate and long-term risks.

196 | Chocolate Fraud, Chocolate Safety, Chocolate Mysteries |

The Rotten Apple • 52 implied HN points • 07 Jul 25
🍲 Food & Drink Food Science
  1. Chocolate is loved for its unique taste and texture, thanks to ingredients like cocoa butter that melt in your mouth. It also contains chemicals that can boost mood and energy.
  2. The supply chain for chocolate faces many challenges, including climate change and ethical issues like child labor. These problems can affect both production and pricing.
  3. Food safety for chocolate is a concern due to risks like contamination and fraud. Issues like undeclared allergens and misleading labeling can put consumers at risk.

ex150-11 review: weight stable for 30 days

Experimental Fat Loss • 134 implied HN points • 04 Nov 24
🏥 Health & Wellness Food Science
  1. After a month on the ex150 diet, the person remained stable in weight with an average around 222-224 pounds. A little weight gain was noted, but it was mostly muscle and fat together.
  2. Eating felt more satisfying during a recent protein refeed. They experienced better fullness from their meals than they had in the past.
  3. The experiment with different foods shows that consuming more cream might help maintain weight. They are now trying out a new diet involving rice to see how it affects their results.

LiveBlogging a Pizza in the Cause of n=1 Science

The Heart Attack Diet • 39 implied HN points • 08 Aug 23
🍲 Food & Drink Food Science
  1. The author conducted an experiment by live-blogging the process of eating a pizza to observe its effects on their energy levels.
  2. Eating pizza seemed to cause temporary effects like eye strain and mental fatigue, but overall, the author felt energetic and productive after the meal.
  3. The author concluded that their experience with carbs causing drowsiness was likely a transient issue, noting that pizza served as good fuel for their writing.

What do people think about cultured meat?

The Counterfactual • 59 implied HN points • 17 Aug 22
🍲 Food & Drink Food Science
  1. Consumer acceptance of cultured meat varies widely. Some people are very open to trying it, while others are quite resistant and refuse even to consider it.
  2. Concerns about the unnaturalness and safety of cultured meat are significant barriers to its acceptance. Many people are worried about how it is made, even if it tastes similar to traditional meat.
  3. Economic factors are key in determining whether people will choose cultured meat over conventional options. If the price of cultured meat becomes competitive, it could lead to more widespread adoption.

Chapter 25: Science of Nutrition in Modern Health- Part 1

Spyderdoc Newsletter • 19 implied HN points • 09 Nov 24
🏥 Health & Wellness Food Science
  1. Our bodies need food for survival, but it's important to choose the right foods to stay healthy. Understanding what we eat helps us make better choices for longevity.
  2. Hormones like ghrelin and leptin control our hunger and fullness. These hormones play a big role in how much we eat and can affect our weight.
  3. The way we process food has changed a lot over time. Today, many people eat more sugars and processed foods, leading to overeating and weight gain. We need to be mindful of our eating habits and try to eat healthier.

Issue #92 | Mystery Toxin Solved? | Food Scientists are 'Baddies'? (Join the Conversation) | Sanitising Harvest Equipment |

The Rotten Apple • 42 implied HN points • 12 Jun 23
🍲 Food & Drink Food Science
  1. Mystery toxin in tara flour was possibly identified by toxicologists after causing numerous illnesses.
  2. Food scientists may contribute to making highly processed foods addictive, but the blame lies with the profit-driven food industry.
  3. Cleaning and sanitizing harvest equipment, especially for raw vegetables, is crucial for preventing foodborne illness outbreaks.

Issue #85 | Risk Management Science vs Politics | Wasabi Fraud | Synbio and HFSS Foods Explained | Goats Eating Tomatoes |

The Rotten Apple • 42 implied HN points • 24 Apr 23
🍲 Food & Drink Food Science
  1. Risk management in food safety is more of a political process than a scientific one.
  2. Most wasabi paste we consume is fake, made with horseradish, but still has antibacterial properties.
  3. Synthetic biology in food production and the term HFSS (high in fat, salt, sugar) are emerging concepts in food science.

#28: Ambient uncertainty, Part 2

The Uncertainty Mindset (soon to become tbd) • 79 implied HN points • 13 May 20
🍲 Food & Drink Food Science
  1. Pizza making can help you understand and manage uncertainty in everyday life. When you try different flours or toppings, the results can be unpredictable, teaching you to adapt.
  2. Choosing the right flour affects the outcome of your pizza. Using high-quality, less processed flour can lead to unique and flavorful results, embracing unpredictability.
  3. Creating a habit of facing small uncertainties, like making your own pizza, can build your confidence in dealing with bigger uncertainties later on. It turns low-stake situations into learning opportunities.

Polymath Engineer Weekly #63

Polymath Engineer Weekly • 15 implied HN points • 03 Sep 23
🕹 Technology Food Science
  1. The article discusses different types of requests to Slack and their handling by Edge Services.
  2. Experimenting with new coding approaches may initially seem beneficial but can lead to productivity issues in the long run.
  3. The post explores the concept of following predetermined paths in life versus pursuing entrepreneurship.

#47: Industrial unpredictability

The Uncertainty Mindset (soon to become tbd) • 0 implied HN points • 23 Sep 20
🍲 Food & Drink Food Science
  1. Industrial food is made in large amounts, which makes it uniform and predictable. This means you often get the same taste every time, like how fast food always tastes similar.
  2. However, creating food that surprises and delights is much harder and usually requires skill and experience. Artisanal food can do this because it doesn't need to be the same every time.
  3. The future of food might involve large-scale production that can still offer unexpected flavors. This could take advanced technology to achieve, like artificial intelligence that understands taste.