Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try to feed us cheap fillers and other lies. In this episode of Speaking of Chemistry, Sophia Cai explains how scientists, regulators, and food makers are relying on chemistry to make sure consumers get what they pay for.
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Music credits (in order of audibility):
1. Triage by bhzimmy
2. join us by aricorder
3.Libiamo Ne’ Lieti Calici- Verdi by cssmusic
4.Chill Babe by FullScore