The human body has the ability to synthesise most nutrients we require for our bodily functions. However, there are certain amino acids, fatty acids, vitamins and minerals that cannot be created by the body and therefore must be obtained through food. These are often referred to as essential nutrients. In the category of fat, our … Continue reading Essential Fats
As somebody who works in food for living, my interest in the subject is insatiable. Over the last few years I've actively looked for books and essays that could help me better understand food and the evolving role it plays in nutrition, commerce, policy making and environmental change. Listed below are the top five books … Continue reading Understanding Food: Must Reads for 2017
A common theory about is taste is that there is a strong correlation between an individual's consumption of a particular flavour and his / her preferred intensity. For this reason two individuals might have varying descriptions, in terms of flavour, of the same food product. Natural sugar alternatives have popularised in the last decade due … Continue reading Artificial Sweeteners: How Natural is Natural?
Carbohydrates make up one of the three macronutrients known to mankind. They are usually categorised based on their chemical structure: simple and complex. Simple carbohydrates contain one or two sugar molecules linked together, whereas complex carbohydrates have more than two sugar molecules linked together. Simple Carbohydrates – pastries, table sugar, refined foods, sodas Complex Carbohydrates … Continue reading Carbohydrates: Quantity v/s Quality
At Bonne Bakery we spend majority of our time in product development trying to find new ways to better the recipes we have with us. No information is bad information; we have found insightful information is the most unassuming of places. While not everyone might want to become a master baker, most of us food enthusiasts … Continue reading Baking Essentials: Must Reads for 2017
Hydrogenation is a chemical process widely used in the food industry. While most of us might be aware of the harmful effects of consuming partially or fully hydrogenated fats, it helps to understand how and why it came about to be used so extensively in modern day food production. What is Hydrogenation? Hydrogenation is the … Continue reading Hydrogenation in Food
Fat makes up one of the three main macronutrients known to mankind. Also known as triglycerides, fat gets this name from its chemical structure: three fatty acid chains and one alcohol glycerol. Fat is an important and necessary part of our diet and helps in several structural and metabolic functions. We require it for energy … Continue reading Macronutrient: Fat
Wheat forms a part of the staple diet for most cultures across the globe. A type of grass, wheat is processed and consumed in various forms making it the most widely cultivated cereal grain in the world. For centuries, people have consumed wheat with little to no adverse effects on their health and well-being. In fact, … Continue reading Wheat, Flour & Gluten
Sugar and processed food have been inextricably intertwined for decades now. Sugar or sucrose as some call it, has many technological properties that are beneficial for large scale food manufacturers. Before food processing turned industrial, sugar along with salt and fat were used primarily as preservatives. They were added to homemade condiments jams, ketchup, pickles, etc. … Continue reading Sugar: What does it do to our food?
A growing trend amongst all weight loss diets in the recent years has been that of increased protein intake. Protein makes up one of the three macronutrients that form our diet. Whether you’re looking to lose weight, build muscle, increase stamina or just maintain good health, most experts will usually recommend increasing your protein consumption … Continue reading Macronutrient: Protein