Focusing on Food Science
posted 29 days ago in UpdatesI'm always thinking about food science, whether in our gluten-free bakery, or in the products I use for my training, or, in the case of David Protein Bars, what is being advertised to me. On the surface, a bar made up of 75% protein and only 150 calories sounds right up my alley, but when I dug into it, I was pretty disturbed by one ingredient and who was endorsing it.
I wrote a post that is currently paid only on the Substack for our bakery called, The Plastic Lurking in Your 'Perfect' Protein Bar. I may eventually make it available here for free, but I'm thinking of doing an ongoing series on food science in our every day lives, and thinking of how I can share it with the widest audience.
If you have any thoughts, ideas, or comments, email me!
I wrote a post that is currently paid only on the Substack for our bakery called, The Plastic Lurking in Your 'Perfect' Protein Bar. I may eventually make it available here for free, but I'm thinking of doing an ongoing series on food science in our every day lives, and thinking of how I can share it with the widest audience.
If you have any thoughts, ideas, or comments, email me!