MIT chemists have devised an inexpensive, portable sensor that can detect gases emitted by rotting meat, allowing consumers to determine whether the meat in their grocery store or refrigerator is safe to eat.
Food Science and Technology Stuff
For aeons people have co-opted many microbes to work their magic in the service of flavour and preservation of food and drinks. It is only in recent years, though, that science has looked into how the bacteria and fungi involved do their fermenting — and how they could be made to work harder in many useful ways.
Global food and beverage new product launches containing dairy permeate are sharply increasing around the world, reaching a record high in 2014, according to an analysis of data from the Innova Market Insights database.
So much food safety discussion is centered on passing a food safety audit. In fact, for many, the food safety audit is the basis of their food safety efforts. This approach is counter-productive, argues PhD, Chief Science officer at the US Produce Marketing Association. Food safety audits, he asserts, don’t really make food safer.
On World Health Day, April 7, 2015, it is very sobering to reflect on the fact that nearly 600m people worldwide by food-borne disease each year and more than 350,000 people die from it. Children under five bear the brunt of this – accounting for over 40% of the global total – and Africa and South-East Asia are the worst affected continents.
The triennial foodtech show, Anuga FoodTec, filled the massive halls of KoelnMesse, Cologne, last week. The most important technology expo for the international food and beverage industry, it covers all aspects of food production and is an innovation platform for machines, systems, packaging material and analytics, ingredients or services, and is also an opportunity by the TDLG (German Agricultural Society) to announce the winners of its International FoodTec Awards.
Over the years, the industry approach to food safety has moved from looking for defects in finished products, to trying to identify their root cause as early as possible in the supply chain....here are some insights from the world's biggest food company on food safety challenges today.
Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half, potentially reducing obesity rates, which is especially important in countries where the food is a staple.
More Articles ...
- Seeds of Disruption: How technology is remaking the future of food
- Stevia from fermentation: the threats and opportunities
- Understanding the importance of food traceability
- Turning yoghurt waste into new products
- How healthy is genetically modified soybean oil?
- Why do many reasonable people doubt science?
- Widely used food emulsifiers promote colitis, obesity and metabolic syndrome, new study
- Some extraordinary start-up food techs out of Israel