Food Science and Technology Stuff
Salt is at the heart of nearly every food.... and flavour aside, sodium also acts as a powerful natural preservative and helps give things like noodles and bread their satisfying texture. Many governments, most recently the American FDA, thinks we’re getting way too much of it. However, salt reduction in packaged foods is no simple task....
Food allergies are on the rise and, despite advances in food safety and good management practices, there are many holes when it comes to allergy testing and allergen-free verification. This article outlines the problems and some solutions.
A new generation of genetically edited organisms has arrived and if early results are any indication, it has the potential to revolutionise the food manufacturing industry, as well as numerous industries.
“For the past 10 years, bread has been under attack,” says Prof Zhou Weibiao, a food scientist at the National University of Singapore. He isn’t wrong, and his reponse has been to invent a purple bread to fix its high GI problem.
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- A new alternative to sodium: fish sauce
- The troubling problem for the fresh produce industry
- Time for xylitol warnings on products as pets get poisoned?
- Technology: The core ingredient in 'natural' foods