Food Science in the News: Pumpkin Spice Controversy?

I love Pumpkin Spice Lattes. For me that drink is the symbol of Fall. This is especially true since I live in Southern California and there are few other signs the season has changed.
Apparently there’s some angst over how Pumpkin Spice lattes aren’t made from real pumpkin. If this surprises you or even if you don’t care and nothing will affect your love for PSL, check out this article:

In Defense of the Pumpkin Spice Latte

My favorite part:

Kantha Shelke, a food scientist with a background in organic chemistry and spokesperson for the Institute of Food Technologists, gets questions like this all the time. “This conversation about chemicals in food requires a certain amount of responsibility, which I think some of these elitist writers and bloggers and speakers have somehow forgotten,” she says of the backlash against pumpkin spice flavoring. “I think it’s very irresponsible to be ignorant to such a level as to lead others astray and tell them to eat chemical-free food.” After all, she says, water and salt are chemicals.

That said, Pumpkin Spice Lattes (like many things in life) are best enjoyed in moderation.


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