INFORM February 2025 Volume 36 (2)

February 2025 inform

FEATURES

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Data science reveals new possibilities in food chemistry As the food industry works to keep in step with changes in supply chains, health science, and flavor trends data science and AI are increasingly essential tools. While the methods may be sophisticated, the goals have not changed: We want fats to carry flavor and deliver texture without breaking the bank or posing major health risks. Read about how food science researchers are using algorithms to develop new products. Synchrotron X-ray diffraction unveils how structured oils are digested Synchrotron X-ray diffraction provides details about structural changes within oleogel emulsions during digestion. In this article, a research group describes how they hope to understand oleogel digestibility to eventually tailor the caloric content of oleogels and make a healthy fat option.

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