CLOSE
Original image

Frankenfoods: Six Snacks Prepared In The Lab

Original image

1. Carbonated Fruit

FizzyFruit.jpgWhile enjoying a nice, crisp apple or a ripe, juicy pear, do you ever think to yourself, "This would be so much better with a little carbon dioxide"? Well, apparently you aren't the only one. Fizzy Fruit, the world's first carbonated fruit, is now hitting grocery store shelves near you.

Neurobiologist Galen Kaufman got the idea for carbonating fruit when he bit into a pear that had been hanging out in a cooler filled with dry ice. The carbon dioxide from the dry ice had mixed with the water content of the fruit, resulting in a carbonated effect. Together with the Food Innovation Center, a research facility at Oregon State University, Kaufman developed this idea into Fizzy Fruit. It's been a hit at pilot schools across the country and is now served in more than 600 school districts. And if the carbonation in the fruit doesn't have enough fizz factor for you, maybe you should think about adding your fizzy fruit to your fizzy yogurt"¦

2. Carbonated Yogurt

Fizzix.jpgFirst came drinkable yogurt. Then Go-Gurt, in tubes. Now, carbonated yogurt? Yep. It's called Fizzix and it comes in flavors that sound suspiciously like Pop Rocks, including Blue Raspberry Rage, Strawberry Lemonade Jolt and Fruit Punch Charge.

Brigham Young food scientist Lynn Ogden came up with the idea similar to the way Fizzy Fruit was conceptualized "“ after adding dry ice to yogurt it was filled with CO2 when the ice broke down. He and his students messed around with the idea for years before perfecting the technique (yogurt is prone to exploding when carbonated) and receiving a patent. Ogden started selling "Sparkling Yogurt" on the BYU campus and eventually sold the idea to General Mills in 2006. Although kids apparently love Fizzix, it didn't win any fans when Fortune magazine did a taste-test on the product "“ one tester referred to Fizzix as "Yuck-plait."

3. Caffeinated Donuts

If your idea of breakfast is more along the lines of a jelly donut and a Diet Coke or three, soon you can cut combine the two. Dr. Robert Bohannon, a molecular scientist who graduated from the Baylor College of Medicine, is the brains behind Encaff, an additive that inserts caffeine into everyday foods while hiding the bitter caffeine taste. Bohannon has already developed Buzz Donuts and Buzzed Bagels and is working with companies to inject Encaff into gum, breakfast bars and smoothies. Food that has been Encaffienated will contain somewhere between 50 to 100 mg of caffeine, which is a pretty typical amount "“ a standard cup of coffee contains about 50 mg.

4. Caffeinated Beer

B2E.jpgOne area of the market Bohannon can't corner, though, is beer. Caffeinated beer has been on the shelves since 2005, when Anheuser-Busch launched BE (pronounced "B to the E"). BE contains 54 mg of caffeine and smells like "blackberry and a little bit of cherry", according to the creator of BE, Nathaniel Davis. But one bartender says it tastes like tangerine. I guess it's one of those things you will just have to try for yourself "“ that is, if mixing a stimulant and a depressant doesn't concern you at all. BE "“ also known as Bud Extra "“ is now just one of many caffeinated beers available to consumers, including Labatt's Shok (60 mg of caffeine), and Molson's Kick (55 mg of caffeine).

5. Bacon-Flavored Salt

baconsalt.jpgBacon Salt is a product that was just launched by self-titled "Bacontrepreneurs" Justin Esch and Dave Lefkow. It's a zero-calorie, zero-fat, zero-carb, zero-meat seasoning that tastes just like bacon. It's even kosher. Justin and Dave came up with the idea while discussing their mutual love for bacon, and shortly thereafter, Bacon Salt was born. They held a taste-test amongst friends early in 2007 and received rave reviews, except for the maple-flavored bacon salt. However, the original, hickory and peppered flavors were big hits. Justin and Dave say that Bacon Salt is delicious on everything from grilled meats to veggies to, yes, bacon. Dave's father-in-law claims to like it on ice cream and a Bacon Salt fan sent a picture of Bacon Salt on watermelon. If anyone tries Bacon Salt on ice cream, be sure to let me know.

6. Sliced Jelly

pjsquares.jpgSliced jelly is for those days when you really don't have the energy to open up a jar and get out a knife to make your PBJ. John M. Codilis is president and CEO of P.J. Squares LLC, a company that makes a sandwich slices with strawberry or grape jelly on one side and peanut butter on the other. Hungry consumers just have to unwrap a slice, throw it on some bread and enjoy. No jars, no knives, no muss, no fuss! Although it might sound a little unnecessary and, OK, more than a little lazy, it does have practical origins: the inventor of peanut butter slices (plain peanut butter without a side made of jelly), John Bogan, was watching his young son attempt to make himself lunch. He was completely destroying his slices of bread in the peanut butter spreading process, so Bogan thought he would invent something easy for small kids to use. Codilis says about 40 percent of P.J. Squares buyers unwrap the slices and eat them solo, no bread required.

I'm sure these few examples are just the tip of the iceberg when it comes to bizarre products on the market. What have you seen? Better yet, what have you tried?

You'll be seeing a lot more Weird Science here on the site, including a series of posts from Senior Weird Science Correspondent Chris Weber.

Original image
iStock
arrow
Big Questions
What's the Difference Between Vanilla and French Vanilla Ice Cream?
Original image
iStock

While you’re browsing the ice cream aisle, you may find yourself wondering, “What’s so French about French vanilla?” The name may sound a little fancier than just plain ol’ “vanilla,” but it has nothing to do with the origin of the vanilla itself. (Vanilla is a tropical plant that grows near the equator.)

The difference comes down to eggs, as The Kitchn explains. You may have already noticed that French vanilla ice cream tends to have a slightly yellow coloring, while plain vanilla ice cream is more white. That’s because the base of French vanilla ice cream has egg yolks added to it.

The eggs give French vanilla ice cream both a smoother consistency and that subtle yellow color. The taste is a little richer and a little more complex than a regular vanilla, which is made with just milk and cream and is sometimes called “Philadelphia-style vanilla” ice cream.

In an interview with NPR’s All Things Considered in 2010—when Baskin-Robbins decided to eliminate French Vanilla from its ice cream lineup—ice cream industry consultant Bruce Tharp noted that French vanilla ice cream may date back to at least colonial times, when Thomas Jefferson and George Washington both used ice cream recipes that included egg yolks.

Jefferson likely acquired his taste for ice cream during the time he spent in France, and served it to his White House guests several times. His family’s ice cream recipe—which calls for six egg yolks per quart of cream—seems to have originated with his French butler.

But everyone already knew to trust the French with their dairy products, right?

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

Original image
iStock
arrow
science
Belly Flop Physics 101: The Science Behind the Sting
Original image
iStock

Belly flops are the least-dignified—yet most painful—way of making a serious splash at the pool. Rarely do they result in serious physical injury, but if you’re wondering why an elegant swan dive feels better for your body than falling stomach-first into the water, you can learn the laws of physics that turn your soft torso a tender pink by watching the SciShow’s video below.

SECTIONS

More from mental floss studios