Pea, hemp, seaweed or insect pasta: what makes people willing to try it?
Pea, hemp, seaweed or insect pasta? An Italian study explores how food neophobia affects willingness to try unfamiliar foods.
Valentina Colazzo
Valentina Colazzo è giornalista, SEO specialist e Direttrice Responsabile della testata giornalistica The Cooking Hacks e del supplemento AnteprimaVolantino.it.
Da oltre 15 anni si occupa di editoria digitale, strategie SEO e produzione di contenuti informativi destinati al grande pubblico. Coordina l'attività editoriale delle pubblicazioni del network The Cooking Hacks e supervisiona quotidianamente contenuti dedicati ad alimentazione, salute, cucina, grande distribuzione organizzata, promozioni retail e risparmio per i consumatori.
Nel corso della sua attività ha sviluppato progetti editoriali specializzati nella divulgazione e nell'analisi delle offerte commerciali, delle abitudini di consumo e delle strategie promozionali della distribuzione moderna, con particolare attenzione alla verifica delle fonti e all'affidabilità delle informazioni pubblicate.
Freeze food before the use-by date: can you eat it after the date has passed?
Freezing food before its date can extend storage, but UK and US date labels do not always mean the same thing. Here's what to check before freezing and after thawing.
Fresh mushrooms in the fridge, how to store them and how long do they last?
Fresh mushrooms are highly perishable, and their texture and appearance can change as they sit in storage. Refrigeration slows those changes, but practical recommendations need some local context: official guidance in the UK and US does not always address exactly…
Food packaging that changes colour as food spoils: how does it work?
Food packaging that changes colour as food spoils: how does it work, what can it detect and what are its current limitations?
Whole or cut pumpkin and winter squash, where to store it and how long it keeps
Whole winter squash can keep for months, while cut squash needs refrigeration. Here's what changes once you cut it.
Pesticides on fruit and vegetables: does washing really work? What it can and cannot reduce
Pesticides on fruit and vegetables: washing can reduce some residues but not remove them all. What a review of 47 studies actually found.
Leftover rice in the fridge, how long does it last and how many times can you reheat it?
Leftover rice in the fridge, how long it lasts, how quickly to chill it and how UK and US guidance differs on storing and reheating rice.
Fruit in the fridge or on the counter? Where to store it and when to move it
Apples, bananas, berries, peaches, pears and kiwifruit do not all belong in the same place. Some keep longer in the fridge, while others need to ripen at room temperature first. But hiding all our fruit in the refrigerator can also make it easier to forget.
Nitrites in processed meat, why they are used and what happens when they are reduced
Nitrites do more than give cured meats their familiar colour and flavour: they also help preserve them. A new study shows what happened when sodium nitrite was reduced in one cooked turkey ham.
Leftovers in the fridge, common mistakes when cooling, storing and reheating
Cooling food too slowly, keeping leftovers too long or reheating them poorly can increase risks: here is what official guidance recommends.
Does freezing dough change bread and pizza? What actually happens in the freezer
A new scientific review looks at what freezing does to starch, water and gluten in dough, helping explain why bread and pizza can lose volume and change texture after frozen storage.
What is tsukudani? The Japanese technique that turns ingredients into an umami-rich condiment
Soy sauce, mirin or sugar and slow simmering turn ingredients into tsukudani, a traditional Japanese preparation now being explored for plant-forward and low-waste cooking.