How foods are produced, processed, fermented, cured and manufactured, and what those processes change.
Clear whey is not a new category of protein. It is usually whey protein—often isolate—formulated into a low-pH, low-turbidity drink that feels more like juice than a creamy shake. The main differences are technological and sensory; the protein quality still comes from whey proteins.
Quark is a fresh, mainly acid-set cheese with a smooth texture and mild tang. Protein varies by formulation: studies of quark-type cheeses place many versions around 10–13 g per 100 g. It can resemble skyr in thickness and protein density, but it is not the same product; compared with cottage cheese, quark is much smoother and lacks visible curds.
Kefir and kombucha are both fermented drinks, but they are not nutritional equivalents. Milk kefir starts with milk and is commonly dominated by lactic-acid bacteria plus yeasts; kombucha starts with sweetened tea and a community of yeasts and acetic-acid bacteria. Kefir contributes dairy protein and minerals, while kombucha usually has little protein and may retain sugar, caffeine, and small amounts of alcohol.
A synbiotic is not simply any product that puts bacteria and fiber in the same capsule. ISAPP defines it as a mixture of live microorganisms and substrate(s) selectively utilized by microorganisms that, together, confers a health benefit. Synbiotics can be complementary—probiotic plus prebiotic acting independently—or synergistic, designed so the substrate supports the co-administered microorganism.
Under the ISAPP consensus definition, a postbiotic is a preparation of inanimate microorganisms and/or their components that confers a health benefit. Unlike a probiotic, it does not need living microorganisms; unlike a prebiotic, it is not a substrate that host microbes must selectively use. An isolated microbial metabolite by itself does not necessarily qualify.
Allulose, or D-psicose, is a monosaccharide structurally similar to fructose, but humans metabolize very little of it. In the U.S., FDA permits 0.4 kcal/g for calorie calculation and allows it to be excluded from Total Sugars and Added Sugars; it is not on the EU authorized novel-food list as of September 22, 2026.
Sourdough discard is simply the portion of starter removed before fresh flour and water are added. It is removed to keep the culture manageable and feeding ratios sensible, not because that portion is automatically spoiled. Once the starter is healthy and established, discard can be used in many cooked recipes.
Inulin is a family of fructans: chains of fructose that human digestive enzymes do not break down efficiently in the small intestine. It reaches the colon, where microbes ferment it. Food manufacturers use it to increase fiber and alter texture, but larger amounts can produce gas and bloating.
Furikake is a family of Japanese dry seasonings designed to be sprinkled over cooked rice. Some blends combine nori, sesame, bonito or dried fish, salt, sugar, and other seasonings, while others focus on egg, shiso, seaweed, or regional ingredients.
Labneh is fermented yogurt concentrated by removing some of its whey. The principle is similar to Greek yogurt, but labneh is usually thicker, salted, and used like a dip or spread with olive oil and za'atar. Exact composition varies substantially among commercial products.
Halloumi is a traditional semi-hard cheese from Cyprus. Its famous ability to grill or fry without turning into a puddle comes from production: the curd is heated to about 90°C/194°F during cheesemaking, creating a heat-resistant protein structure.
Orzo is small semolina pasta shaped to resemble a large grain of rice. The Italian word means “barley,” but the common modern product is neither barley nor rice. It can be boiled like pasta, cooked in soup, or simmered gradually with broth like risotto.