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A case for decay

And against zombie food When I was in the first year of my food science and technology programme, one of my lecturers told us that food is such a biochemically active material that it behaves more like a living organism than an inert material. Years later, I still find myself wondering how many people, including […]
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Why do chemists decide what we eat?

Why do we eat petroleum-derived products? Why are chemists making our food so often nowadays? From synthetic food colourants to ultra-processed flavour systems, from emulsifiers to stabilisers and texturisers, modern food increasingly resembles an industrial chemistry project more than an agricultural product. And while chemistry is absolutely fundamental to food science, somewhere along the way […]
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A scientific argument for imperfect food

From terraced vineyards to permacultures to perfectly imperfect natural colourants There is a quiet (r)evolution waiting to happen in food science. Not a (r)evolution of louder claims, shinier technologies, or thicker regulatory folders, but a biological one. I started admiring permacultures since I was a child. As children, we would always get our cherries from […]
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A case against the global trade: the price of distance

The recent Mercosur–EU trade agreement has been presented to European consumers as a victory for free trade, lower prices, and economic efficiency. What has been discussed far less is the cost of this efficiency: the steady erosion of the European consumer’s ability to understand, influence, and ultimately control what enters their food system. As supply […]
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The power of “natural” and the politics of vagueness

Few words exert as much gravitational pull on consumers as natural. The term radiates implied health, safety, wholesomeness, even a faint moral superiority. It functions less as a descriptor and more as a halo. Yet despite its ubiquity, natural remains one of the most contested, inflated, and epistemologically fragile labels in the entire food industry. […]
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Making wine on shifting sands: how regulatory volatility reshaped Moldova’s wine sector

A story of market and regulatory transition… Abstract This article examines the evolution of wine quality control in the Republic of Moldova during its transition from a planned to a market economy. It traces the transformation of institutional, legislative, and technical frameworks that shaped the sector, from the highly centralized Soviet model to the more […]
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Non-Alcoholic Wines: A New Frontier for Moldovan Winemaking

Non-alcoholic wines are still a novelty in Moldova. Many consumers don’t even know they exist. But this emerging category might appeal not just to wine lovers who can’t consume alcohol—such as pregnant women—but also to those who appreciate wine for its flavour, aroma, and ritual, rather than its buzz. One reason to take this niche […]
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20 Jan 24

MIGRATION FROM PACKAGING MATERIALS

Food contact materials. Food packaging. History. Types. Food contact materials are materials created and designed to be in contact with food. Most often these are the materials used in a great number of equipment and packaging. Food contact materials include a variety of materials like plastics, rubber, paper, coatings, metal etc. In a lot of […]
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08 May 21

The role of food industry on food availability and consumption in the light of globalization

Elena Cristea, Sophie Weiss, Margarita Kolomeytseva, Jui Yeasmin Food availability is referred as to sufficient quantities of food being available for consumption on a consistent basis (World Health Organization, 2013). Many different factors particularly driven by the process of globalization are influencing food availability around the globe. Availability and prices of food are changed through […]
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05 Nov 19

LC-PUFA IN PREGNANCY

Although the studies regarding supplementation with LC-PUFAs are sometimes controversial, most researches recommend a diet rich in fish, especially for pregnant women in the third trimester of pregnancy.
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