Food Science and Technology Stuff
Earlier this year, headlines around the world trumpeted an exciting bit of news that seemed too good to be true: "Eating chocolate ... can even help you LOSE weight!" as Britain's Daily Mail . From India to Australia and Texas to Germany, news organisations shared published in the International Archives of Medicine in late March. The problem? The study was real but based on pure junk science.
Invoking Mary Shelley’s myth of Frankenstein is standard fare in arguments over controversial science. The real story of Frankenstein, however, has become distorted but, this article argues, if we embrace it, maybe the evidence about controversial science will start to tell a different story.
One of the major problems in the confectionery industry is chocolate 'blooming', the formation of white defects on the chocolate surface due to fat crystals. A new study looks at a better understanding of blooming and ways to mitigate it.
From a commercial perspective, it’s still early days for myceliation, a process by which mushrooms (or rather, their filament-like roots or ‘mycelium’) can remove bitter compounds and naturally occurring toxins from some of the world’s most valuable crops and enhance their nutritional profile. But 2015 could be the year it hits prime time, predicts Colorado-based MycoTechnology.
More Articles ...
- New technology in the war on "smart dirt" or biofouling
- The sweet potato is naturally genetically modified
- MIT sensor detects spoiled meat
- Harnessing the microbiology of fermented foods
- Dairy permeate takes off in global food and beverage industry
- Food safety audits: do we have the system backwards?
- World Health Day 2015: food safety challenges change but don't go away
- Awards and innovation at Anuga FoodTec 2015