Fiona writes about the latest discoveries in food science and other soft squishy materials
Something remarkable has happened to sunflowers. They have sped through hundreds of years of evolution in just a few generations. They have developed traits that make their oil less likely to go rancid, better for frying, and healthier to consume than the alternatives. The is the story of high oleic sunflower oil.
It started in February 2021 when Canadian cookbook author Julie Van Rosendaal posed on Twitter: “Something is up with our butter supply, and I’m going to get to the bottom of it. Have you noticed it’s no longer soft at room temperature? “