Tag Archives: Food and drink

PepsiCo (PEP) Q2 2021 earnings crush estimates

Bottles of PepsiCo Inc. brand Pepsi soda for sale at a grocery store in Bagdad, Kentucky, U.S., on Friday, April 9, 2021.

Luke Sharrett | Bloomberg | Getty Images

PepsiCo on Tuesday reported that its quarterly revenue rose more than 20% from a year earlier as restaurant demand for its drinks returned, fueling an earnings beat.

The company also raised its outlook for its full-year adjusted earnings per share growth.

Shares of the company rose as much as 2% in premarket trading.

Here’s what the company reported for the fiscal second quarter compared with what Wall Street was expecting, based on a survey of analysts by Refinitiv:

  • Earnings per share: $1.72 adjusted vs. $1.53 expected
  • Revenue: $19.22 billion vs. $17.96 billion expected

Pepsi reported net income of $2.36 billion, or $1.70 per share, up from $1.65 billion, or $1.18 per share, a year earlier.

Excluding items, the company earned $1.72 per share, beating the $1.53 per share expected by analysts surveyed by Refinitiv.

Net sales surged 20.5% year over year to $19.22 billion, topping expectations of $17.96 billion. Organic revenue, which strips out the impact of foreign currency, acquisitions and divestitures, rose 12.8%.

The company’s North American beverage business reported organic revenue growth of 21%, the highest of all of Pepsi’s divisions during the quarter. Volume for its drinks soared 15%, and food service revenue, which includes sales to restaurants, stadiums and college campuses, doubled during the quarter. A year prior, the division’s organic revenue fell 7%.

Frito-Lay North America, which includes brands like Doritos and Cheetos, saw organic revenue growth of 6%. Convenience stores and food service channels helped boost sales as consumers became more mobile. The segment has seen strong sales throughout the pandemic. A year earlier, it reported organic growth of 6%.

The Quaker Foods North America business was the only division to report sinking organic revenue. Its volume fell 21%, pushing organic revenue down by 14%. The same time a year ago, the segment saw organic sales surge 23% as consumers ate more breakfast at home, fueling demand for its maple syrup and oatmeal. Pepsi said that the division’s organic revenue was up 9% on a two-year basis. Prior to the pandemic, it was the weakest part of Pepsi’s business.

On the heels of such a strong quarter, the company said it now expects 11% growth in constant currency earnings per share, up from its prior forecast of high-single digit growth. The forecast implies core earnings per share of $6.20 for 2021. Analysts were expecting full-year earnings growth of 7.2%.

Pepsi also narrowed its forecast for 2021 organic revenue growth from mid-single digits to 6%.

The company also said it is expanding the duration and scope of its five-year productivity program. Through 2026, it now expects to deliver at least $1 billion in annual savings.

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How to Tell If Your Chicken Is Part of the 9 Million Lb. Recall

Photo: Giorgos Karagiannis (Shutterstock)

Fully cooked, ready-to-eat chicken may be a convenient way to add some protein to a meal, but if you have any in your fridge right now, you’re going to want to check the label.

That’s because almost 9 million pounds (8,955,296 pounds, to be exact) of Tyson chicken products are part of a massive recall over concerns that the foods may be adulterated with Listeria monocytogenes, according to the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). Here’s what to know about the recall.

Which Tyson chicken products are part of the recall?

There are quite a few products included in the recall, and the full list can be found on the USDA’s website. The potentially contaminated items have a few other things in common. They all:

  • Are frozen, fully cooked chicken products
  • Were produced between December 26, 2020 and April 13, 2021
  • Have establishment number “EST. P-7089” on the product bag or inside the USDA mark of inspection

The Tyson branded products were sold in retailers throughout the country, including Walmart, Target, Kroger, Publix H-E-B, and Wegmans, USA Today reports. Additionally, the recalled chicken is also sold at restaurants like Jet’s Pizza, Casey’s General Store, Marco’s Pizza, and Little Caesars.

According to the USDA, other than retailers and restaurants, the Tyson chicken products were also shipped to institutions nationwide, including hospitals, nursing facilities, schools, and Department of Defense locations.

As anyone gotten sick from the recalled chicken?

As of July 9, 2021, the CDC has received reports of three people who fell ill with listeriosis after eating the Tyson chicken, and one death. Listeriosis is a serious infection that primarily affects people with weakened immune systems (because age, illness, or pregnancy) and can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance, and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms, according to the USDA.

What to do if you’ve purchased the recalled products

First of all, don’t eat them. Either throw them away, ore return them to the retailer where you purchased them for a refund.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov.

For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

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Amazon-backed firm starts trading in London today

A Deliveroo cyclist in London, U.K.

Dinendra Haria | SOPA Images | LightRocket | Getty Images

LONDON — Shares of British food delivery start-up Deliveroo sank in its stock market debut Wednesday, as the company faces pressure from top investors and trade unions over workers’ rights.

Deliveroo, which is backed by Amazon, saw its shares down around 30% in early deals compared to the issue price.

The company priced its shares at £3.90 ($5.36) Tuesday, giving it a market value of £7.59 billion, which is at the bottom end of its IPO target range.

But the company’s share price was down to around £2.73 as shares began conditional trading.

Deliveroo is selling 384,615,384 shares, equating to an offer size of approximately £1.5 billion. Of that, £1 billion will go to the company itself and £500 million will go to existing shareholders, with Amazon and Will Shu, the company’s CEO and co-founder, among those set to gain the most.

The company’s shares began trading under the ticker “ROO” at 8 a.m. London time on Wednesday. However, retail investors won’t be able to trade Deliveroo shares until conditional dealings end on April 7.

Deliveroo’s IPO offer is the largest in the U.K. since e-commerce firm The Hut Group raised £1.88 billion in a listing last September. In terms of market cap, it is the biggest IPO to take place in London since Glencore went public nearly a decade ago. It’s also Britain’s largest-ever tech listing by value, surpassing that of The Hut Group and Worldpay which debuted in 2015 before delisting.

‘Next phase of our journey’

“I am very proud that Deliveroo is going public in London — our home,” said Shu in a statement. “As we reach this milestone I want to thank everyone who has helped to build Deliveroo into the company it is today — in particular our restaurants and grocers, riders and customers.”

He added: “In this next phase of our journey as a public company we will continue to invest in the innovations that help restaurants and grocers to grow their businesses, to bring customers more choice than ever before, and to provide riders with more work. Our aim is to build the definitive online food company and we’re very excited about the future ahead.”

It’s a major vote of confidence in London, as the U.K. capital looks to attract high-growth tech companies and boost its financial clout after Brexit. British Finance Minister Rishi Sunak described Deliveroo as a “true British tech success story” when the company announced plans to list in London.

However, the IPO has been hit by concerns over Deliveroo’s treatment of its drivers, the company’s governance and valuation. Legal and General, Aberdeen Standard, Aviva and M&A — which collectively have about £2.5 trillion in assets under management — have all shunned Deliveroo’s debut.

Each of the investment firms cited concerns about the gig economy in which Deliveroo operates. The company’s turquoise-uniformed couriers have become ubiquitous in London and other cities during the coronavirus pandemic, as people turned to food delivery apps for their groceries.

Some of Deliveroo’s riders are going on strike next Wednesday once its IPO opens up to retail traders, to protest what they see as poor working conditions and low pay. For its part, Deliveroo says its drivers are given flexibility to work when they want and earn £13 an hour on average during the busiest times.

That hasn’t cooled investor worries over Deliveroo’s business model, however. Earlier this month, Uber reclassified all its U.K. drivers as workers entitled to a minimum wage and other benefits after the country’s top court ruled a group of drivers should be treated as workers.

This is expected to result in higher costs for Uber — potentially to the tune of $500 million, according to Bank of America. Investors are worried that Deliveroo may suffer the same fate, and the company has set aside £112 million to cover potential legal costs relating to the employment status of its riders.

Meanwhile, institutional shareholders have also raised concerns with Deliveroo’s governance. The company is listing in London with a dual-share class structure, which gives Shu over 50% of the voting rights.

Test for London

Deliveroo’s IPO will be a test of London’s tolerance for high-growth tech companies that spend heavily on growing at scale before prioritizing profits. 

It’s a mantra that gained popularity in Silicon Valley with Amazon, which had initially been unprofitable for a number of years. Deliveroo remains heavily lossmaking, having reported a loss of £223.7 million million in 2020. But the company has managed to enter the black in recent months thanks to a rise in demand for food delivery.

But U.K. investors are worried by Deliveroo’s lofty £7.6 billion valuation, especially at a time when vaccines are being rolled out and countries are plotting a reopening of their economies. DoorDash, a U.S. rival to Deliveroo that went public last year, has a significantly higher market cap of around $42 billion.

Deliveroo warned it could have failed early last year as an investment from Amazon, its largest outside shareholder, was put on hold amid a competition review. Amazon’s stake in Deliveroo was later approved by regulators.

“A lack of blockbuster listings in London and pent-up investor demand during the pandemic have created encouraging market dynamics for Deliveroo,” said Nalin Patel, EMEA private capital analyst at PitchBook.

“However, near term volatility facing public equities and questions surrounding workers’ rights have impacted IPO pricing and investor participation,” Patel added.

Nevertheless, several tech firms are flocking to London to list their shares, with the likes of Trustpilot and Moonpig having both done so recently. A number of other firms, including Wise and Darktrace, are expected to debut later this year.

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Golf courses, offices turn into warehouses as industrial demand rises

A worker stacks boxes inside of an Amazon fulfillment center in Robbinsville, New Jersey.

Lucas Jackson | Reuters

The next big industrial warehouse might find itself on top of a former golf course. Or in an empty office building. Maybe in a vacated shopping mall.

The Covid pandemic has accelerated e-commerce sales globally, with digital sales driving a larger portion of retailers’ and grocers’ businesses. That has sparked a race for warehouse space and caused companies to seek creative commercial real estate alternatives as they strive to fulfill online orders and avoid delivery delays.

Demand for industrial, big-box facilities — warehouses or distribution centers of 200,000 square feet or more — hit a record in North America last year, according to commercial real estate services firm CBRE. It was the strongest performer among all industrial real estate. Transactions for those spaces totaled 349.3 million square feet in 2020 across the top 22 markets, a nearly 25% jump from 2019, according to CBRE.

The pace of e-commerce growth will likely slow in 2021, as people feel safe shopping at stores again. But real estate executives say industrial space will remain a competitive market.

“We’re really just seeing the tip of the iceberg as far as demand and growth of e-commerce,” said Mindy Lissner, a CBRE executive vice president. “Once you start it, you figure out how easy it is to order things online.”

“The pandemic has had a huge impact on the growth of demand of warehousing and fulfillment,” Lissner added. “But it was already growing anyway. … And the trend is going to continue.”

Time to get creative

With a hot market and supply of industrial space running thin, businesses and their brokers in a land grab are having to get creative.

How about an old golf course? Amazon recently found a shuttered 18 holes in the town of Clay, New York, to build a $350 million distribution center. It’s also plotting a fulfillment center on top of a portion of a former golf course in Alcoa, Tennessee.

The e-commerce giant also has taken old and defunct malls, of which there are plenty in the U.S., and turned them into warehouse spaces. Like the old golf courses, old malls are often situated in communities full of paying customers, which makes the land suitable for distribution facilities looking to be near people’s homes. But developers still face hurdles like rezoning.

Vacant office buildings are becoming an attractive target to flip into warehouse space, Lissner said. She said many have convenient locations and sprawling campuses, just off a highway. More office space could end up on the market, especially if businesses extend remote work policies after the pandemic and need less space for employees’ cubicles.

Experts also point to a pivot away from sprawling warehouse facilities in the middle of nowhere toward spaces closer to customers. In some cities, such as New York, that has inspired companies to build up rather than out. Some have moved into multistory buildings that have been converted into vertical warehouses in outer boroughs and neighborhoods like Long Island City.

“Our customers are preferring more expensive real estate,” said Chris Caton, managing director of global strategy and analytics at Prologis. “They’re no longer going out into really remote locations, like Columbus or Indianapolis or Memphis. Instead, a lot of that demand, and in particular the rent growth in our business over the last decade, has been focused in major 24-hour cities.”

Prologis, a real estate investment trust that owns warehouses and is Amazon’s biggest landlord, estimates that for every $1 billion in sales, e-commerce companies require 1.2 million square feet of distribution space.

Aggressive leasing

The need for industrial space has been especially high among discount retailers like Burlington, TJ Maxx and Ross Stores; home goods and home improvement stores like Wayfair and Home Depot; and meal-kit companies and grocers, Lissner said during a CBRE virtual event.

But the demand is seemingly everywhere you look.

Gap announced in February a $140 million investment to construct a distribution center in Longview, Texas, as part of its effort to double its online business over the next two years. Upon completion, Gap said the 850,000-square-foot facility will be able to process 1 million packages per day. Initially, it will be used for Old Navy’s burgeoning e-commerce business, then expand to other parts of Gap’s business.

Williams-Sonoma recently told analysts it plans to increase its manufacturing and distribution capacity by 20% to 30% over the next year, including adding about 2 million square feet to the company’s distribution-center network.

Home Depot earlier this year opened a 1.5 million-square-foot distribution center to fulfill online and store orders in Dallas.

For those grocery and food businesses, space can be even harder to find. They need special cold-storage facilities where they can keep perishable items, which are pricier and more limited than a typical warehouse that holds apparel or electronics. Real estate executives from CBRE and JLL say demand has grown for those as more Americans cook at home and order their weekly groceries online.

Shares are up about 15% over the past 12 months for Americold, the only publicly traded temperature-controlled warehouse owner in the U.S., in part because of storage requirements for Covid vaccines.

Unlike retail real estate, where rents have been pressured because demand isn’t what it used to be, prices for industrial real estate are still climbing.

Craig Meyer, president of JLL’s Americas industrial division, said “aggressive leasing” among retailers has caused vacancy rates to drop and rents to rise.

“We’re actually concerned about the availability of product beginning in the middle of the year,” he said.

Industrial rents, as a national average, hit $6.47 per square foot in February, up 5.1% year over year, according to data from the real estate tech firm CommercialEdge. New leases signed for the month commanded a 14.7% premium, averaging $7.42 per square foot, the group said.

“On the industrial side, prices are higher than I’ve ever seen in my 30 years,” Lissner said. “I mean, much, much higher than any prediction.”

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Japanese manners and customs that every traveler to Japan should know

Customs and manners are so important to Japanese culture that many travel websites have sections dedicated to the topic.

Japan is currently closed to international travelers, but the country is exploring ways to safely reopen before the start of the Tokyo Summer Olympics, which is scheduled for late July. Tourists aren’t expected to understand all of Japan’s complex social rules, but they can avoid the most commonly committed faux pas.  

Here’s a guide on what to do — and what to avoid — based on advice from Japan’s government-affiliated tourism organizations.

Don’t touch the geisha

What many travelers call “geisha,” are referred to as “maiko” or “geiko” in Kyoto, which is considered one of the best places in Japan to see the decorated female entertainers.

If one is spotted, the travel website for the Kyoto City Tourism Association (KCTA) advises travelers against stopping or asking maiko to pose for photographs.  

“Do not bother them or grab them by their kimono sleeves,” states the website.

A maiko, or appentice geisha, walks in the snow in the district of Gion in Kyoto, Japan.

Koichi Kamoshida | Getty Images News | Getty Images

This is one of Kyoto’s Manners Akimahen, a list of 18 tips, recommendations and warnings for those traveling in Japan’s cultural capital.

The list of “akimahen” (which means “don’t” in the local dialect) ranges from tips about automatic taxi doors (“make sure to stand far enough away that the door can open without bumping into you”) to littering, which can lead to a fine of 30,000 Japanese yen ($280).

Emoticon ratings indicate the seriousness of each offense. Tipping, which is frowned upon throughout Japan, rather than saying thank you in the local dialect (“okini”) is given one sad face. Bicycling while intoxicated earns three angry faces — the worst rating — not to mention a possible prison sentence of up to five years.

Expect pushing, but no talking on trains

Travelers should expect pushing and shoving on crowded trains, states Go Tokyo, the travel guide website for the Tokyo Convention & Visitors Bureau.

“But bear in mind that this is not aggressive behavior, just the product of daily life in a metropolis,” states the website.

Japanese rarely talk or eat on trains, especially when they are crowded.

Junko Kimura | Getty Images News | Getty Images

Videos of white-gloved train attendants cramming people into Japanese trains have enthralled travelers for years. They also make it easy to understand one of the top rules of Japanese public transport: no talking on mobile phones. In fact, travelers are advised to not even let them ring.

“If you carry a phone, keep it on silent mode,” states Go Tokyo’s website.  

“Etiquette in public places is a serious business in Japan,” states the travel website for the government-affiliated Japan National Tourism Organization (JNTO). “A public-wide respect for these rules is probably the main reason why a megalopolis like Tokyo can function so smoothly.”

Eat sushi with your hands

Travelers who are not proficient with chopsticks can ask for flatware, advises JNTO’s travel website, although they “may not be available, especially at more traditional spots.”

Rather than struggling with chopsticks, the tourism organization recommends travelers follow another local custom.

It’s customary to eat sushi with your hands in Japan, especially nigiri sushi, which translates to “two fingers.”

Makiko Tanigawa | DigitalVision | Getty Images

“If you have come to Japan for sushi, remember, you can eat it with your hands,” states the website.

Shrines and temples

A tourist attraction to one person is a sacred place of worship to another. Travelers should “be quiet and respectful in shrines and temples,” according to KCTA’s website.

Kyoto’s tourism association also asks that visitors remove hats and sunglasses in houses of worship.

Dai Miyamoto, founder of the tour company Tokyo Localized, said he frequently sees tourists “sitting everywhere inside … shrine and temples,” even in places “where it is not a bench or a place to take a rest.” He also sees tourists taking photos of Buddha statues and in locations where photographs are prohibited.

Go Tokyo recommends travelers embrace the “full cultural experience” at Shinto shrines by walking on the sides of the pathway that leads to the shrine because the center is “technically reserved for the enshrined deity.”

At the compound entrance, travelers can rinse their hands and mouth with “purifying water” before approaching the main hall. There they can “bow lightly, ring the bells, place a small monetary offering in the box, bow twice, clap twice, and bow once more to complete the ritual,” according to the website.

The rules of the ryokan

Staying at a traditional inn, or ryokan, is a popular way to experience Japanese hospitality, but doing so comes with more social rules than a hotel stay.

Ryokans are typically neither cheap nor exceptionally plush, which can surprise travelers who associate higher prices with sprawling suites and luxurious bedding. Ryokans are typically one-room accommodations that are spartanly furnished and lined with straw tatami mats.

Ryokan prices are often quoted per person, not per night.

recep-bg | E+ | Getty Images

KCTA has a list of guidelines for ryokan guests, including changing into (provided) slippers before entering. Luggage wheels are not to touch interior flooring. And, bags should never be stored on the wall ledge, or tokonoma, where flowers and scrolls are displayed.

Meals are often served in guestrooms, and visitors change into casual kimonos, called yukata, to eat. After dinner, plates are cleared and futon-style mattresses are arranged on the floor for sleeping.

Onsen etiquette

Tokyo Metropolitan Government’s “How to Enjoy Tokyo: Manners & Custom Handbook” advises travelers to remove all clothing to use onsens, which are bathing areas connected to Japan’s natural hot springs.

As a volcanically active country, Japan has thousands of onsens, many of which are part of a hotel or ryokan and separated by gender.

John S Lander | LightRocket | Getty Images

According to the government handbook, bathers are to rinse off before entering and refrain from swimming, jumping or diving into the water. Hair and towels should not touch the water.

People with tattoos may be refused entry to more traditional onsens due to tattoos being associated with Japan’s “yakuza,” or organized crime groups, said Miyamoto. This is decreasing, he said, due to the popularity of tattoos among younger generations and foreign travelers.

Sightseeing and shopping

Cutting lines is verboten in most countries, but in Japan, holding a space for friends or family members is also considered improper, according to Tokyo’s manners handbook.

It also advises travelers to refrain from walking up or down escalators; those in a hurry should use the stairs.  

When shopping, bargaining for better pricing isn’t common. And clothing sizes differ from those in Western nations. An extra-large men’s shirt in Japan is akin to a U.S. men’s size medium.

Miyamoto, who is 5 feet 9 inches tall and weighs 185 pounds, wears a Japanese size XL because “large is too small.” He said Americans who need larger sizes aren’t out of luck though.

“Uniqlo, which is the most famous casual brand in Japan, sells over XXL size … in online shops,” he said.

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Reply All’s P.J. Vogt departs amid The Test Kitchen controversy

Reply All co-host P.J. Vogt
Screenshot: YouTube

Last year, the Condé Nast-owned Bon Appétit found itself hit with a reckoning of sorts, after numerous staffers of color—including Priya Krishna, Sohla El-Waylly, Rick Martinez, Gaby Melian, Molly Baz, and Carla Lalli Music—departed its popular Test Kitchen series of videos over accusations of lower pay compared to white colleagues, tokenization, stolen credit, and more. The scandal revealed a great deal about the inner workings and power differentials in a site that often strove to portray its staffers as a group of mutually respectful colleagues all just hanging out in the kitchen together, and highlighted disparities in power and pay throughout the site’s organization.

Now a different, but related, Test Kitchen is finding itself undergoing similar scrutiny, as Vulture reports that Sruthi Pinnamaneni and P.J. Vogt, a senior reporter and host, respectively, for the Reply All podcast, are stepping away from the series after their reporting on Bon Appétit brought to light similar issues at their own Spotify-owned Gimlet Media. Specifically, Eric Eddings, a former Gimlet staffer and co-host of The Nod podcast, outlined in a Twitter thread earlier this week a number of ways Vogt and Pinnamaneni, who covered Bon Appétit through their The Test Kitchen Spotify miniseries, were allegedly obstructive to efforts to diversify Gimlet’s staff, specifically during the period in which the company’s employees were pushing to unionize. Among other things, Eddings wrote that, “The BA staffers’ stories deserve to be told, but to me it’s damaging to have that reporting and storytelling come from two people who have actively and AGGRESSIVELY worked against multiple efforts to diversify Gimlet’s staff & content.” He went on to detail a number of instances in which Vogt and Pinnamaneni pushed back against organizing and diversification efforts.

Both Vogt and Pinnamaneni have issued apologies in light of Eddings’ statements; while Pinnamaneni was already planning to depart Reply All after The Test Kitchen miniseries, she has now left the show mid-production. Meanwhile, Vogt, who co-hosts Reply All with Alex Goldman and Emmanuel Dzotsi, has stated that he is going to “step away” from the podcast, with Vulture reporting that his departure from the series will be “permanent.” Gimlet Media has yet to issue a statement on the departures.



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Scientists Explain Why Food Still Sticks to Your Stupid Non-Stick Pan

A ceramic Granitec pan, showing a dry spot at center—the result of thermocapillary convection.
Image: Alex Fedorchenko

An investigation into the way oils behave on hot, flat surfaces has uncovered the process responsible for foods sticking to non-stick frying pans.

I love the opening line to this new paper, published today in Physics of Fluids: “Here, the phenomenon of food sticking when frying in a frying pan is experimentally explained.”

Concise and straight to the point, as is the explanation: “thermocapillary convection,” according to the authors, Alexander Fedorchenko and Jan Hruby, both from the Czech Academy of Sciences.

This is very powerful knowledge. The next time this happens while cooking, you can shake your angry fist at the stovetop and say, “curse you, thermocapillary convection!” It’ll be a very satisfying moment, not just because you have a fancy new term at your disposal, but also because you’ll have full awareness of what it actually means.

For their experiment, Fedorchenko and Hruby, specialists in fluid dynamics and thermophysics, tested two non-stick frying pans—one coated in ceramic particles and one covered with Teflon. The surfaces of the pans were covered with a thin layer of sunflower oil, and then, using an overhead camera, the scientists measured the speed at which it took dry spots to form and grow as the pans were heated.

The scientists noticed that, as the pans were being warmed from below, a temperature gradient appeared across the oily film. This in turn created a surface tension gradient, which directed the oils away from the center of the pan and towards the periphery; liquids with high surface tension pull more forcefully on surrounding liquids compared to liquids with low surface tension.

A Teflon pan showing the effect in action.
Image: Alex Fedorchenko

This is an excellent example of thermocapillary convection at work—a phenomenon in which a surface tension gradient forces a liquid (in this case, oil) to migrate outwards. Once this happens, food is more apt to stick to the center of the pan, the result of the “formation of a dry spot in the thin sunflower oil film,” according to the study.

Fedorchenko and Hruby actually created a formula to calculate the “dewetting rate,” which measures the speed of receding oil droplets. Very cool, but the word “dewetting” is something we don’t need in our lives right now. The scientists also identified the conditions that lead to dry spots, resulting in the following advice:

“To avoid unwanted dry spot formation, the following set of measures (and/or) should be applied: increasing the oil film thickness, moderate heating, completely wetting the surface of the pan with oil, using a pan with a thick bottom, stirring food regularly during cooking,” the authors write.

Wow. Don’t know about you, but for me that’s all blazingly obvious advice (not to mention how the first and third items on that list are basically the same thing). Except for using pans with a thick bottom—I didn’t know that. But to be fair, I often used a cast iron pan when frying foods, so I must’ve subconsciously felt this to be true.

Anyhoo, this is all making me very hungry, so I’m going to end it right here, head to the kitchen, and do my best to master the idiosyncrasies thermocapillary convection.

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