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Home » Articles »   By Ari LeVaux
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Thursday, March 5,2015

Artifical colors: Not so sweet

Some in the food industry are pushing to completely eradicate coloring additives

By Ari LeVaux
Nestlé recently announced plans to remove all artificial colors and flavors from its candy bars. The company said it was doing so in response to consumer preferences, not because there was anything dangerous about the artificial products they were using.
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Thursday, January 15,2015

The meaning of mayonnaise

It’s not all bread buns and tuna fish

By Ari LeVaux
It’s not mayonnaise, complained the plaintiff, food giant Unilever, maker of Hellmann’s Real Mayonnaise. Unilever ended up backing down and the suit was dropped, thanks to a perfect storm of public relations blowback it created.
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Thursday, December 11,2014

Trimming the fat on fat

Everything you thought you knew about fat is wrong

By Ari LeVaux
With the salad days of summer behind us and dark, cold days approaching, fat is in season. The holidays, and the accompanying onslaught of rich feasts, present a timely opportunity to think about fat, and there is much to consider these days.
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Thursday, April 3,2014

The mayonnaise of record

What the popularity of one brand says about the condiment

By Ari LeVaux
Mayonnaise is the top-selling condiment in the nation, and is on a trajectory to overtake soy sauce on the world stage. The reasons behind this popularity are diverse and are the subject of much speculation — by me, anyway.
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Thursday, March 20,2014

Shining a light on circadian rhythms in plants

Preserving the living nature of foods could increase nutritional value

By Ari LeVaux
Plant parts, like leaves and roots, keep living after having been separated from the plants on which they grew. For days, weeks, even months after being harvested, the component cells of these plant parts can carry on with their metabolic functions.
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