Navigating the Digital Age: Embracing Change and Critical Thinking in Food Science and Preservation

In an ever-evolving field of food science and preservation, the journey from ancient practices to modern innovations is marked by a steadfast commitment to knowledge and process. This article explores the dynamic nature of these disciplines, while addressing challenges posed by online discourse, cult-like mentalities, and the importance of critical thinking.

Foundations and Evolution of Food Science and Preservation

Food science and preservation trace their origins to early civilizations’ methods of storing and preparing food, rooted in practicality and necessity. Over centuries, these practices evolved through empirical observations and cultural exchange – laying the solid foundation for scientific exploration. The systematic study of food preservation gained momentum in the 19th and 20th centuries with advances in chemistry, microbiology, and engineering. These breakthroughs revolutionized how we understand food spoilage, nutrient retention, and culinary innovation.

The advancement of food science is a testament to the cumulative nature of scientific discovery, where each new breakthrough builds upon centuries of accumulated knowledge. From early preservation techniques like drying, salting, and fermenting, to the sophisticated methods of pasteurization and vacuum sealing, each generation of scientists and innovators has refined the process by challenging existing assumptions. This layered growth of knowledge underscores the importance of critical thinking, enabling us to discern credible advancements from fleeting trends, particularly in the digital age where information is abundant but not always accurate.

In this podcast from BBC World Service – The Food Chain, many of us from around the world spoke passionately about the history of food preservation and the innovation over more recent years permitting us to preserve a variety of foods. What was also shared was the importance of preserving the past and food being a a nostalgic way to do so. The podcast also talks about recent decades worth of advancement and how some innovators are often labeled “rebels” when in fact, they are the very people who use tested guidelines to create new and exciting recipes. Listen in and learn from food historians and other recipe creators.

The Cumulative Nature of Scientific Knowledge

Central to the progress of food science is its cumulative nature – each discovery is built upon prior research to refine techniques and broaden understanding. From the inception of canning and freezing to contemporary innovations in biotechnology and sustainable packaging, the field continues to evolve. These advancements are pivotal in addressing food security but even more so avoiding the onslaught of over processed, additive riddled food.

The evolution of food science is a prime example of the cumulative nature of scientific progress. Each new discovery or technique in the realm of food preservation, storage, and preparation has built upon the foundational knowledge of prior generations. This cumulative knowledge has empowered modern food preservation to focus on retaining nutrients, extending shelf life, and preventing spoilage without the need for harmful additives or excessive processing. However, this wealth of scientific understanding is often overshadowed in today’s market by the dominance of commercially processed foods that prioritize profit and convenience over health.

In the United States, particularly, the commercialization of food has resulted in a shift away from natural preservation methods, with an emphasis on mass production and long shelf lives. The cumulative insights of food science, which were once applied to improve health and sustainability, have been manipulated by the food industry to create hyper-processed products laden with additives, preservatives, and artificial flavors. While science has provided us with incredible tools for improving food quality and safety, it has also been exploited to produce convenience foods that offer little in the way of nutrition. The abundance of these products on supermarket shelves is a far cry from the knowledge-driven, thoughtful practices that shaped food science through the ages.

Today, with the rise of food insecurity and a growing awareness of the health risks associated with processed foods, there is a renewed interest in canning, dehydrating, freezing, dry storage, and freeze drying, returning us to healthier, handmade alternatives. The same scientific principles that once helped us understand spoilage and nutrient preservation can be applied to creating nutrient-rich, home-preserved foods that promote well-being without the chemical burden of commercial processing. It is for this reason I do not support the notion we must toss all of “Grandma’s recipes” to the wind and ignore their time-honored goodness.

By embracing traditional methods enhanced by modern science, individuals can take control of their food sources, ensuring their meals are not only safe but nourishing—a stark contrast to the processed options that dominate the market. This return to basics, supported by the cumulative progress in food science, empowers people to prioritize health, quality, and food security in their daily lives.

Challenges in the Digital Era: Online Discourse and Authority Bias

However, the digital age introduces new complexities, particularly in how information is disseminated and perceived. Online platforms amplify voices and opinions, often leading to the formation of cult-like followings where authority bias reigns supreme. This bias, driven by a propensity to trust perceived authorities or popular opinions over factual evidence, creates public discourse and perpetuates misinformation.

Authority bias refers to the tendency to attribute greater accuracy or value to the opinions, statements, or actions of an authority figure, or someone perceived as having expertise, regardless of the content’s merit or truth. When authority bias is unchecked, it often leads individuals to trust or accept information without critical evaluation, simply because it comes from a figure with perceived authority, such as a doctor, scientist, or celebrity. It can influence decision-making, skew judgment, and contribute to the spread of misinformation when people fail to scrutinize authoritative claims.

Despite my having over 30 years of experience in home canning, working with certified labs, and being rigorously tested on foodborne pathogens, I often find myself at odds with popular influencers who have amassed large social media followings yet lack the technical expertise or scientific grounding. These influencers, armed with nothing more than popularity and the ability to copy/paste anything written by the NCFHP, frequently discredit my innovations in home canning, portraying me as if my methods are the ones that will endanger public health. It’s frustrating, especially considering that I, along with other private citizens, invest time, money, and resources, to advance the science of safe food preservation.

What these influencers fail to recognize is that the government, while an important regulatory body, is not the sole authority on canning science. Many of the developments in this field come from individuals like me who spend years refining techniques, testing them rigorously, and ensuring their safety before introducing them to the public. Yet, authority bias leads people to dismiss privately-driven advancements, instead clinging to outdated or incomplete information simply because it’s stamped with a government “seal”. And even then, the US government doesn’t certify or give a “seal of approval” to any canning recipe. Period.

While the government provides important baseline guidelines, it is the innovators and researchers who are pushing the boundaries to make home canning safer, more efficient, and adaptable to modern needs and tastebuds. This misinformation war, driven by unqualified but influential voices, undermines the progress being made in food science, putting the focus on popularity instead of expertise.

Learning How to Safely Navigate Online Groups

As we navigate the wealth of information available online, it’s important for readers to apply critical thinking when deciding whom to trust, especially in areas as nuanced and vital as food preservation. While it’s easy to be swayed by popular influencers who repeat information from familiar sources like the National Center for Home Food Preservation or Ball Corporation’s cookbooks, real expertise comes from individuals who invest years honing their skills, conducting scientific research, and regularly practicing what they teach.

To avoid being misled, I encourage you to ask questions like:

• Does this source provide detailed explanations backed by science or years worth of proven success?
• Are they experienced in the subject beyond just repeating information?
• Do they demonstrate a deep understanding of foodborne pathogens and safe preservation techniques?

By actively seeking out qualified voices, relying on credible, tested information, and remaining open to new, scientifically supported innovations, you can make informed decisions that ensure the safety and quality of your preserved foods. Trusting genuine expertise and using your critical thinking skills will help you navigate away from the noise and empower you to preserve food with confidence and precision.

Navigating this landscape requires a vigilant commitment to critical thinking and evidence-based decision-making to separate reliable, well-researched information from unsubstantiated claims. I’ve faced accusations like being called a murderer, despite 30+ years of safely creating and consuming the very recipes I share with the public—none of which have ever caused illness, let alone death. False claims that I don’t use a laboratory persist, even though I’ve published lab results to back my methods. Unfortunately, this has led to slander and banning of my books in some online “canning groups,” where administrators spread misinformation and undermine my work.

But rather than dwell on these baseless attacks, I encourage readers to take a more thoughtful approach. Trust in evidence, (and yes, historical tried-and-true recipes are evidence) ask questions about the source’s true experience and expertise, and consider whether they rely on real science or merely parrot others’ words. Seek out those who are transparent in their methods, back their claims with data, and possess a genuine dedication to advancing the practice of food preservation. By sharpening your critical thinking skills and making informed decisions, you can confidently embrace the joys and security of home canning without falling prey to those who seek to discredit genuine knowledge.

Tips for Navigating Online Canning & Preserving Groups

Here are some additional tips to help you navigate online groups with discernment and avoid falling victim to misinformation or bias:

1. Evaluate the Credibility of Group Admins and Members: Look into the background of those offering advice. Are they experienced in the field or simply repeating information from other sources? Real experts will often share their personal experiences, detailed methods, or qualifications to back their claims.
2. Be Skeptical of Absolutist Claims: If someone declares a single method as the “only safe way” or paints anything outside their practice as dangerous, it’s a red flag. Food preservation can be nuanced, and overly rigid views may ignore innovations or personal expertise. Seek evidence behind such claims, not just bold assertions.
3. Look for Constructive Dialogue, Not Just Conformity: In productive groups, members will discuss different approaches and share constructive feedback. Avoid groups where dissenting opinions are met with hostility or where all members seem to uncritically parrot the same ideas without discussion.
4. Observe How Disagreements Are Handled: Groups that encourage respectful debate and fact-based discussions often foster better learning environments. Groups that shut down conversation or resort to slander or name-calling aren’t conducive to growth or truth.
5. Watch for Groupthink: Be aware of groups that suppress new ideas or alternative methods because they don’t align with what’s “popular” in the group. True learning comes from questioning and considering multiple viewpoints, not from following the crowd.
6. Be Open to International Methods: Don’t limit your knowledge to just USDA guidelines. While the USDA offers important safety standards, other countries have been preserving food safely for centuries using methods that differ from U.S. practices. Many of these techniques are backed by years of tradition and science but may be unfamiliar or dismissed by American audiences. Instead of snubbing non-US approaches, consider exploring and learning from international methods, always keeping safety in mind, but recognizing that different doesn’t mean unsafe. Global perspectives can enrich your understanding and even improve your preservation practices.

By applying these strategies, you can better navigate online groups, separate valuable insights from misinformation, and make decisions that align with both science and your own experience.

If you are interested in joining my private online Facebook Group, Canning, Dehydrating, and Long-Term Food Storage, I would be delighted. As an international preserving group, we promote open discussion and dialogue with the understanding that not everyone preserves the same way. We foster productive conversations to help novice members learn and grow, and we share in the joys and struggles of canning and preserving at home. Another awesome group ran by my friend Milissa Chapman is The Original Canning Rebels. She encourages members to be open to new concepts, recipes and ideas and “scroll on” if its something too foreign to your liking.

While I wrap up this article, I want you to remember something I made very clear in my interview with Ruth, from The Food Chain podcast: “I don’t want to see this divide. If there is one thing we can come together on, it’s food!” – Diane Devereaux, The Canning Diva

Happy Canning & Preserving!
xo
Diane, The Canning Diva®
www.canningdiva.com