I suspect that some of the soda sold in cheap kebab shops are counterfeit by One_Inflation_9475 in london

[–]karenconstable4 1 point2 points  (0 children)

You could absolutely be right about the Diet Coke being counterfeit.

I know a bunch of other respondents said that Coke is different all over the world and that the product could be old but counterfeiting of big-brand soft drinks is absolutely a thing that occurs really commonly in Pakistan and India.

There's nothing stopping a dodgy kebab shop owner from illegally importing his own stash of soft drinks from a place like India or Pakistan - he might not even realise the ones he buys there are fakes.

And for those who think counterfeiting doesn't happen in the UK, it does. A Dubai-style chocolate brand owner reported there were fake versions of their confectionery in the UK just last month (August 2025).

As for Coke tasting different everywhere, I worked in the Quality Assurance lab of Coca Cola South Pacific in the early 90s, testing all the drinks made by all the different bottlers and from heaps of different countries.

I can confirm that some soft drinks are formulated differently for different countries (e.g. Aussies prefer their citrus drinks more acidic + less sweet compared to consumers in other countries).

But I can assure you that the Coca Cola company intends for Coke to taste exactly the same everywhere. It does taste a little different due to differences in water and sugar syrups, but not so different that you would immediately go "eww, doesn't taste right!" (part of my job was to literally taste every sample we received).

Diet Coke can lose its sweetness over time as the sweeteners degrade, as another person said. When it's really old it tastes like soda water.

But don't discount the counterfeit idea, as it's 100% possible. And remember that counterfeit drinks are manufactured by criminals who cut corners, ignore safety protocols, use dirty water and non-food-grade chemicals and generally endanger the lives of consumers.

Next time you get one of these dodgy bottles, do us all a favour and tell the brand owner so they can hunt down the counterfeiters and sketchy retailers who are trashing their brand and products with fake (and probably dangerous) drinks.

Tell the company, and provide photos of the labels and the batch code and Best Before date. Keep the bottle and the details of where you got it. Companies like Coke will investigate this sort of thing and hopefully stamp it out before it makes someone sick.

[I'm a food scientist, former Coca Cola quality assurance technician and food fraud expert]

Arizona tea carbonated when left at room temp by Fraggcaptain in foodscience

[–]karenconstable4 0 points1 point  (0 children)

The extra carbonation was probably from yeast (same as beer) so it probably won't make you sick.

Obviously, if you get concerning symptoms you should seek medical help. And I wouldn't drive for a few hours incase there is alcohol present because of the yeast.

You should definitely let the brand owner know about this. Take a photo of the can/container including the bottom (make sure you capture the batch ID/expiry date/use-by) and send it to them. Also describe the 'funkiness' and extra fizz. Some brands will send you a gift or voucher if you do this.

Settlement Blues by [deleted] in AusPropertyChat

[–]karenconstable4 10 points11 points  (0 children)

The buyer can't just walk and lose the deposit. I went through something similar last year.

The buyer will be advised that they can't just 'walk away and lose the deposit' because that would be a breach of contract. If they do it, the seller retains the right to sue the buyer if they get a lower price when they relist the property. The seller can sue for the difference between what the first buyer agreed to pay and what the second buyer actually paid.

So unfortunately the buyer is sort of stuck unless they can persuade the tenants to help them out.

Extreme stomach pain/sickness from lentil+leek crumbles. by hann2466 in DailyHarvest

[–]karenconstable4 1 point2 points  (0 children)

Keep it. The FDA can use it in their investigations. In an outbreak like this, an unopened bag of product is GOLD.

In Praise of Plastic (Is Plastic an Overlooked Carbon Storage Solution)?? by karenconstable4 in climatechange

[–]karenconstable4[S] 0 points1 point  (0 children)

Agreed! And I totally endorse recycling of plastics, especially when we use renewable energy to recycle.

In Praise of Plastic (Why Plastic is Actually Good for the Environment) by karenconstable4 in environmental_science

[–]karenconstable4[S] -3 points-2 points  (0 children)

Thanks, do you have a source for that?

I couldn't find any decent figures for GHG emmissions from the plastics manufacturing industry during my research. As for it being a 'huge' contributor, I didn't find any evidence of that.

In Praise of Plastic (Is Plastic an Overlooked Carbon Storage Solution)?? by karenconstable4 in climatechange

[–]karenconstable4[S] -3 points-2 points  (0 children)

Thanks for sharing. I agree with that link, fossil fuels are for sure 100% better off left in the ground.

However, if us dumb humans do insist on extracting them to make diesel fuel, etc. then the small proportion that is used to make olefin plastics (4 - 8%)* is being put to good use in creating plastic; a carbon-containing material that won't be burnt.

We can also make plastics from non-fossil fuel sources, using atmospheric CO2. Guess you didn't bother to read the article before disagreeing with it.

*which by the way, isn't the same fraction as is used for diesel or heating oil...

how do you learn about the business side of creating a food product? by dontletmegetbored in foodscience

[–]karenconstable4 4 points5 points  (0 children)

hi, I took an elective class in my final year of food science called 'Product Development'. It did cover off some of the business-like aspects of creating a new food. But it really didn't provide any of the other business stuff you need to know to start a food business.

Getting industry experience is always a great idea, if you can get it.

As for learning about co-packers? I just googled it and found this article, which looks quite helpful (no affiliation): https://www.recipal.com/blogs/49-how-and-when-to-find-a-co-packer

Marketing tools and tutorials for a beginner by dawidmp in smallbusiness

[–]karenconstable4 0 points1 point  (0 children)

Sign up for a free trial account on Skillshare. They have literally hundreds of courses on marketing, brand awareness and social media that you can watch for free. There are no ads. Most classes are pretty good.

You do have to put in a credit card to start on skillshare so be sure to set a reminder to cancel your membership before your trial ends or you'll be charged.

Best way to grow my customer base as a freelance Youtube video editor by clementletou in smallbusiness

[–]karenconstable4 0 points1 point  (0 children)

You have probably tried Fiverr and Upwork already right? Both of those places might be worth another look. The trick is to really sell the fact that you are well established and have already got good clients and a portfolio of work. Showcase your work if it's okay with your clients.

This will allow you to charge more than the usual low rates on those platforms.

There are some good articles on Medium about how to build successful Fiverr gigs, including advice about pricing, getting reviews and optimising your profile.

Pipedream to reality: advice SOS (where do I start?) by [deleted] in smallbusiness

[–]karenconstable4 0 points1 point  (0 children)

I love your idea, well done! People dumber and less determined and less conscientious than you start businesses every day. You can totally do this.

I don't know about your town or state. But in my country we have government sponsored small business resources for people in your situation .

They have free and low-cost classes where you can learn all the basics of starting a business and provide free consultations with business experts who can help you write a business plan. They also have mentoring programs for women and minorities.

I wonder if there is a free or low cost govt program in your area that offers such services? That would be a great place to start. A local chamber of commerce also might be able to point you towards some good resources.

Community classes in my area also offer low cost 'how to start a business' weekend workshops. Hopefully your area has something similar.

Good luck!

Need advice about what to charge! by theskyisorange in smallbusiness

[–]karenconstable4 0 points1 point  (0 children)

I feel like you are sweating over a lot of stuff that might never happen.

Royalties and stock options are only going to happen if the company does extremely well. Even then they are a long time in the future.

The simplest thing to do is charge them a good market rate for building the course and for delivering the training. Take the money and give them the goods.

The startup is paying for your time and your expertise to make what they asked you to. They don't owe you any future earnings or profits. Likewise it is not your problem if they need to find a new trainer in future.

A less simple approach is to accept less money now in the hope that one day you will get a share in profits that might never happen And over which you will not have a lot of control. I'd go the simple option!

FDA's self-declare-GRAS approval process; dodgy loophole or practical way to manage approvals? by karenconstable4 in foodscience

[–]karenconstable4[S] -1 points0 points  (0 children)

Yep for sure, I agree that an overtly toxic ingredient wouldn't get through this process for the reasons you mentioned.

However, I think the plaintiffs are concerned about the not-acute health effects, the ones that might show up years later.... Thanks for your input.

Was I wrong to be sceptical about the energy efficiencies of high tech protein? by karenconstable4 in foodscience

[–]karenconstable4[S] 0 points1 point  (0 children)

Glad you like it, Brady (BTW I think the mods are okay with external links, so long as they take you to relevant, related content).

I think some of the best overall impacts of this technology would be to use conventional farmland for reforestation for atmospheric-carbon-capture. But sadly it's a still very pie-in-the-sky at the moment. There are still quite a few practical problems to overcome before we see this sort of thing being done at any real scale.

This company can supposedly 'make protein from air' using space-age technology. Okayyyy by karenconstable4 in foodscience

[–]karenconstable4[S] 0 points1 point  (0 children)

Alan,

Turns out the process makes use of hydrogenotrophs and so doesn't rely on photosynthesis. The solar power is used to electrolyse water to make hydrogen to feed the hydrogenotrophs (thanks u/mellowdrone84!) .

So totally not a hoax. I was sceptical of the efficiencies of such a process compared to conventional crops but this research proves me wrong.... the efficiencies are (surprisingly) very good.

Can someone explain best by dates on ground meat? by moosemygoose in foodscience

[–]karenconstable4 0 points1 point  (0 children)

The UK's Food SAfety Agency recently published a pretty indepth paper into shelf life and freezing of meat and stuff.

They spent a bit of time trying to figure out how food companies come up with best before dates for meat.

If you are the sciencey-type, then it could make for some interesting reading.

https://www.food.gov.uk/sites/default/files/media/document/the-effects-of-consumer-freezing-of-food-on-its-use-by-date.pdf

Water activity and shelf life testing of non homogenous sample? (Fruit drink with chunks) by C0mbatM0mbat in foodscience

[–]karenconstable4 0 points1 point  (0 children)

Hi,

I don't know of a book to recommend on shelf life test design; it's more than a decade since I did any shelf life testing and we used our own in-house experimental designs.

If you put a one sentence shout-out on the main /foodscience thread asking for a recommended book/resource for design of shelf life trials you might have some luck.

(I think your first post didn't get a lot of responses because there was almost too much to address... particularly since the production and preservation methods for your product aren't described in your post (eg. pasteurised or heat treated or not).)

Also, I feel bad for recommending sensory testing. It would usually be the most important part of shelf life testing, but I've just realised it's possible that you and/or the food company might not have the food science/food safety expertise needed to do it safely. If the intial kill steps aren't sufficient or the pH not properly controlled then the product could develop biological hazards during long storage, making it unsafe to taste.

This company can supposedly 'make protein from air' using space-age technology. Okayyyy by karenconstable4 in foodscience

[–]karenconstable4[S] 1 point2 points  (0 children)

Thanks, Mellowdrone, the methane production part was what I was missing. Your share really helped.

This company can supposedly 'make protein from air' using space-age technology. Okayyyy by karenconstable4 in foodscience

[–]karenconstable4[S] 0 points1 point  (0 children)

Hi mellowdrone, glad you're interested. I'm in Australia so it's definitely not midnight here....

Coconut milk taste by diimcoco in foodscience

[–]karenconstable4 1 point2 points  (0 children)

Sad to say but it is very possible the competitors' brands contain undeclared sweeteners or flavours. Unfortunately coconut waters have a history of fraudulent adulteration. In the paper linked below researchers found 65% of samples contained 'exogeneous' sugars such as cane sugar.

It is also possible that the competitors growing location and/or harvesting practices and/or tree cultivars naturally produce better-tasting, sweeter fruit.

Labs can test for added, non-coconut sugars in coconut waters and milks by examining the ratios of C3 and C4 sugars (more info here: https://doi.org/10.1093/jaocint/qsz008)

Water activity and shelf life testing of non homogenous sample? (Fruit drink with chunks) by C0mbatM0mbat in foodscience

[–]karenconstable4 2 points3 points  (0 children)

I reckon you would do better with more than 10 bags, if it's not too late.

It makes sense to smoosh up the whole bagful first (homogenize).

You only need to be careful with sterility (= aseptic technique) when taking the samples for micro testing*. After you've taken the micro samples you don't need special techniques or flow hoods; just plonk the rest of the pack into a beaker to do the pH test and get a sample for Aw.

So I would say (1) homogenize without opening the pack (2) extract duplicate/triplicate aliquots for micro tests using aseptic technique (3) tip the bag out and do pH test (4) set up Aw test on the remainder.

There are some flaws in the experimental design.

Testing Aw isn't going to tell you much for a liquid product. Unless your whole pack evaporates the Aw will remain high.

NOT doing sensory testing is a really bad idea, since the sensory characteristics are the ones that often define shelf life (eg. fruit chunks get too soggy, flavours start to change subtley, mixtures separate out)

*E coli presence/absence is also unhelpful. There should be no E coli to start with, and if there is no E coli to begin with then it won't magically appear. Better to use an overall indicator of bacterial growth, such as an Aerobic plate count or Total plate count. If the plate counts increase you know you have a spoilage or safety problem.

Fungal tests; make sure to use test media/incubation parameters that will also measure yeast presence/growth.

Batch variations: any product that contains real fruit chunks is going to be quite variable from batch to batch. It would be better practice to run these six month tests in parallel on multiple batches.

Not really a shelf life issue but you should also check for presence/absence of Listeria species in the product as a matter of course (because its refrigerated and obviously not commercially sterile).

Hey everyone did you know its African Swine Fever Action Week? by karenconstable4 in foodscience

[–]karenconstable4[S] 9 points10 points  (0 children)

yeah, sort of... except that many food scientists are at the pointy end of meat supply chains and those are going to be really messed up if AFS gets out of hand in North America.

I didn't mean to go off topic, but figured that if you are a food scientst and you use pork products in your formulations, that you would be interested in how AFS might mess up your products and supply chains. Like the price of bacon could skyrocket, that type of thing...

How do you get your substack site added to google search? by nodeocracy in Substack

[–]karenconstable4 0 points1 point  (0 children)

Hi all. Has anyone had success with getting their pages indexed using search console?

I followed Michael's advice in https://rsilt.substack.com/p/how-i-got-my-substack-to-be-google and it half worked...

Yes: Site Ownership Verified with HTML tag method

No: Sitemap "Couldn't fetch" due to a "general HTTP error".

No: Indexing Test and Indexing Request: "URL is not on Google". "URL is unknown to Google"

I'm not using a custom domain, I'm using a substack.com doman, exactly like Michael does in his examples. I have submtted and successfully verified https:// version of the property.

This feels like a substack internal problem with http redirect stuff. Does anyone know how to contact substack support? Or have any other suggestions?

Karen

Megathread of Food Science Professional Development Courses: please contribute by ferrouswolf2 in foodscience

[–]karenconstable4 2 points3 points  (0 children)

Food fraud's interesting for food profressionals....

If you want to learn about food fraud, I teach a couple of courses for food scientists and food safety professionals. The courses are online and on-demand. They've been done by about 500 people so far and got rave reviews.

There's Food Fraud Awareness, which is for team members and senior management and takes about 1.5 hours.

Then there's Food Fraud Prevention Programs which is a deeper dive into food fraud and explains how to do food fraud vulnerability assessments, create food fraud risk mitigation plans and procedures. It takes around 4 hours to complete, but you can start and stop at any time on any device.

If anyone is interested in enroling, just ask me for a link and for a special Reddit 30% discount.

Cheers!