Food Scientist Jessica Hallstrom talks to the ladies about the science behind developing food and particularly the vegan food she’s worked on, she weighs in on the “organic” movement and the pros and cons of shopping organic or local. She answers your food questions about underrated ingredients to up your game, real sugar vs. fake sugar and which is worse for you, crazy Facebook groups, and basic food safety.
Jessica is a vegan and vegetarian food scientist with interest in natural and organic foods. Eight years as a professional in the food manufacturing industry with culinary and nutrition experience.
Specialties: Vegan foods, product research & development, food chemistry, food processing, plant-based proteins (soy, pea, etc.), gluten-free, hydrocolloids, menu development.