Books on food with a touch of science – Khymos
The Return of Khymos: A Legacy Reaffirmed The Khymos blog, known for its rigorous and insightful exploration…
The Future of Food Testing May Be in Your Brainwaves
The long-standing methods of gauging consumer preference for new food products – surveys, focus groups, and sensory…
The Humanoid Robot Takeover of Food May Never Materialize
The electrifying buzz surrounding the potential of humanoid robots to revolutionize our kitchens and daily lives, a…
Elevated Creamy Chicken Noodle Soup Recipe Ignites Culinary Conversation and Redefines Comfort Food
The culinary landscape is currently witnessing a significant resurgence in the appreciation for classic comfort foods, particularly…
Fiber’s Signal Has Faded in Modern Food. These Two Founders Want to Restore It
The pervasive notion that healthy food necessitates a sacrifice of taste and enjoyment represents a fundamental flaw…
AI’s Global Impact: Addressing Hunger and Inequality in the Food System
The transformative potential of Artificial Intelligence (AI) in the food sector is a subject of intense discussion,…
Why the Future of Highway Food Might Look More Like a Food Court
The familiar, often uninspiring, offerings of convenience stores and gas station stops along major roadways—a landscape dominated…
Remembering Rob Trice: A Luminary of Food and Ag Innovation Remembered for His Vision, Connections, and Generosity
The global community of food and agriculture innovators is mourning the loss of Rob Trice, a dynamic…
Khymos Blog Returns with Definitive 2020 Food Science Book Recommendations After Seven-Year Hiatus
The acclaimed Khymos blog, a long-standing authority in the intersection of food and science, has broken a…
The Future of Food Testing May Be in Your Brainwaves
For decades, the food industry has grappled with the inherent limitations of traditional consumer feedback methods, relying…
