Everything you need to host the Future of Food!

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Helpful information for hosts on how to run a successful event and useful handouts for attendees on career advice and ACS resources.  

• Natural versus artificial in flavors, colors, fragrances: The New Naturals
  A host of ingredients derived from nature challenge synthetic colors, preservatives, and flavors
• The problem with vanilla
  After vowing to go natural, food brands face a shortage of the favored flavor
  
• How perfumers walk the fine line between natural and synthetic
  Consumers are looking for natural scents; fragrance firms just want to be more sustainable
• Sweetener innovation
  The sugar wars are about to change your food label. Here’s why strict rules about disclosing sugar content are prompting the food industry to try new sweeteners that are low calorie and label friendly
• An ancient remedy might do what no-calorie sweeteners could not
  Plant extract that masks sweet taste nixes cravings, too
• Meat replacements (lab-grown meat): The to-do list for ‘clean’ meat
  Many start-ups want to commercialize animal-free meat. Here’s what they have to do first
• Motif launches for meatless proteins
  Ginkgo Bioworks spin-off will make animal proteins by fermentation
•  Making meat from an extremophile fungus
  C&EN 10 Start-Ups To Watch

• Is this the Farm of the Future?  (4:39) - There’s a new trend in agriculture called vertical farming. As humans learned to farm, we arranged plants outside in horizontal fields, and invented irrigation and fertilizer to grow bumper crops. But with modern technology and farmers’ cleverness, we can now stack those fields vertically, just as we stacked housing to make apartment buildings. 
• What’s the Healthiest Way to Cook Your Veggies?  (4:31) - Vegetables are chock-full of essential vitamins and minerals, but how should you eat them to get the most nutritious bang for your buck? Raw? Sautéed? Frozen? 
• Can I Still Eat This?  (4:16) - An estimated 133 billion pounds of food gets thrown into the trash every year in the United States, so understanding when your food goes bad is important to help reduce waste. Unfortunately, consumers can’t just check the expiration date on the packaging, because the listed date rarely coincides with when the food actually spoils. So how can you tell if your food is still safe to eat? 
• Maillard: The Most Delicious Chemical Reaction In The World  (2:53) -  Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.”
• Why Olive Oil is Awesome (4:50) - Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome. But a lot of chemistry goes on in that bottle that can make or break a product. 
• Chemistry Life Hacks: Food Edition  (3:55) - Reactions is back with another round of chemistry life hacks. Our latest episode brings chemistry to the kitchen, and features science-backed tips to cook rice with fewer calories, get extra juicy chicken (when you don't have time to marinate) and keep sliced fruit from browning too quickly. Watch the video and find out how to use chemistry to give your food a flavor boost.
• How GMOs are regulated… or not—Speaking of Chemistry  (5:55) - Set your gene guns to stun as we explore the curious landscape of GMO regulations in the U.S. Critics say the Obama Administration balked on an opportunity to update Reagan-era guidelines on how agencies like the Department of Agriculture regulate foods with edited genes. What does this means for GMO foods looking to make it to market in the era of CRISPR? 
• You’re Cooking Pasta Wrong (Here’s How to Do It Right)  (3:04) - Pasta noodles contain only three ingredients: eggs, water and flour. But how can you achieve a tasty result every time? 
• How to make tomatoes taste awesome again  (4:12) - Supermarket tomatoes account for nearly 10% of produce sales in the U.S., but they taste terrible. What can be done to make them great again? 
• The Only Video You'll Ever Need to Watch About Gluten (3:30) - Bakers on TV are always talking about whether their bakes have enough gluten. But the masses on Twitter act like it’s some kind of monster hiding in your bread. So what gives? Is gluten good, or is gluten bad?
• Why Do Some People Hate Cilantro? (2:47) - Cilantro is one of the most polarizing herbs the planet. Consider it the Benedict Cumberbatch of taco toppings. But what is it about this little plant that stokes such intense vitriol from some people, while the rest of us can't get enough? The answer's in the chemistry folks!
• Better Pancakes Through Chemistry (5:00) - Everyone seems to swear by a different pancake recipe. How can you griddle up the perfect pancakes for your Saturday morning breakfast?
• Sushi's Sublime Secrets (5:51) - Sushi is sublime. Just fresh fish and seasoned rice in its simplest form served one on top of the other or rolled up with some veggies in a seaweed wrapper. What creates the subtle interplay of flavors in your tuna nigiri? 
• Fried Chicken’s Deliciousness, Explained  (5:12) - Battered and deep-fried chicken might be one of the most delicious foods ever. But what makes this summer picnic staple so tasty? It all comes down to the chemistry of frying.
• The Secret to Roasting Amazing Potatoes According to Chemistry (11:18) - Making delicious roasted potatoes is all about finding the right texture and consistency. Get ready to wow your family and friends this holiday season.
• White, Green, Black, and Oolong Tea: Whats the Difference? (4:40) - Did you know that many different types of tea come from the same plant? It’s pretty amazing, considering the various flavors and colors, but what really sets each tea apart are the chemical changes that happen in the leaves during production. 
• What Makes Kimchi So Delicious? (4:53) - It’s the fermented food most requested by you, the viewers! What makes kimchi sour and spicy, yet also surprisingly rich and buttery?
• Why Does Stinky Cheese Stink? (5:14) - Some cheeses, like Epoisses, are so legendarily stinky they’re supposedly banned on public transit in France. It’s the chemistry of washed-rind cheeses that makes them such a smelly food.
• The Ultimate Donut Battle: Cake vs. Yeast (4:44) - There’s nothing weirder than biting into a cake donut when you’re expecting the texture of a yeast donut. It’s all fried dough, right? 
• How Milk Becomes Cheese (6:58) - Ever wonder how milk becomes cheese? We asked about the science and the microbes that go into this tasty food. This week on Reactions, we visit St. James Cheese Company in New Orleans to learn all about the chemistry of your favorite dairy product.
• Why Can’t You Buy Fresh Olives? (3:58) - Olives grow on trees. So why have you never seen a fresh, tree-ripened olive in the produce section at the grocery store? Why are they always swimming in salty brine? Oh, and did you know that black olives are actually green? 
• How to Make the Best Cheap Hot Cocoa Possible (3:04) - This week, it's the everyday chemistry of hot cocoa powder. From the chocolate mix to the milk, these science-inspired life hacks should help improve your cold weather pick-me-up.

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