Tag: Food science
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Celebrating Multani Sohan Halwa: First-Ever Festival Arrives in Multan on Jan 30
Introduction: A Historic Sweet-Making Celebration On January 30, Multan will welcome a new cultural milestone as the Punjab Food Authority teams up with the Food Science and Nutrition Department at Bahauddin Zakariya University (BZU) to host the first-ever Multani Sohan Halwa Festival. This festive event spotlights Multani Sohan Halwa, a beloved regional sweet, celebrating its…
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Multani Sohan Halwa Festival Arrives in Multan on Jan 30
Introducing Multani Sohan Halwa’s First-Ever Festival in Multan On January 30, Multan will welcome a landmark celebration dedicated to the beloved Multani Sohan Halwa. The Punjab Food Authority, collaborating with the Food Science and Nutrition Department of Bahauddin Zakariya University (BZU), is organizing the inaugural festival to honor and showcase this iconic dessert, rooted in…
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Exhibition on Multani Sohan Halwa Set for January 27 in Multan
Overview: A Cultural and Culinary Showcase in Multan The city of Multan is preparing to host a notable exhibition dedicated to Multani Sohan Halwa on January 27. This event brings together key figures from the local food sector, academia, and government bodies to celebrate a centuries-old confection that is closely tied to the region’s culinary…
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Was Melt-Resistant Ice Cream Discovered by Accident? A QuickCheck
Introduction: A sizzling question Could the dream of melt-resistant ice cream really have begun as a simple mishap on a hot day? The notion that a treat might defy the sun’s heat has long teased dessert lovers and food scientists alike. In today’s QuickCheck, we explore whether this iconic quest—harder, longer-lasting ice cream—was born of…
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Was melt-resistant ice cream discovered by accident? Debunking a tasty myth
Introduction: The heat, the craving, and the melt On a sunny Sunday, a chilled ice cream can feel like a lifeline. Yet as the sun climbs higher, the cone becomes a race against the melt. The idea of melt-resistant ice cream—an ice cream that stays firm longer even in high temperatures—has captured the imagination of…
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Was melt-resistant ice cream discovered by accident? The science behind icy resilience
Introduction: The dream of melt-resistant ice cream On a scorching Sunday, the sight of a melting popsicle or ice cream cone is almost universal. The wish for an ice cream that holds its shape longer, without turning into a puddle, has inspired scientists and food technologists for decades. The question, often whispered in kitchens and…
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Why Do We Eat Chicken? The Practical Poultry Choice Explained
Why Chicken Became the Go-To Poultry Chickens are the default birds on many farms and in countless kitchens around the world. But why did chickens, rather than seagulls, swans, or other birds, become the primary source of poultry meat and eggs? The short answer is a combination of history, biology, economics, and culture that collectively…
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Bananas Could Be Undermining Your Smoothie’s Health Benefits
Bananas and the Hidden Cost of Smoothie Convenience What you blend into a smoothie matters just as much as what you blend it with. A recent study published in the Royal Society of Chemistry’s journal Food and Function highlights a surprising factor in nutrient absorption: the enzyme polyphenol oxidase (PPO), naturally present in many fruits…
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Low-Sugar, High-Glow: Collagen Jelly Powered by Fruit-Vegetable Powders
Background: Beauty Snacks with a Healthful Twist Many adults aim to cut sugar for weight management, skin health, or glucose control, yet crave indulgent treats. A growing niche is low-sugar “beauty snacks” that support skin hydration and elasticity without sacrificing flavor. Collagen is a popular base for such snacks due to its potential skin benefits,…
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Boosting Collagen Jelly Health with Fruit-Vegetable Powders: A Guilt-Free Beauty Snack
Background: Why a low-sugar collagen jelly matters Many adults aim to cut sugar for weight management, skin health, or glucose control, yet crave indulgent snacks that feel healthy. Collagen supports skin hydration and elasticity, while apples, carrots, and tomatoes deliver polyphenols, flavonoids, carotenoids, and fiber that combat daily oxidative stress from pollution, light exposure, and…