Food Science and Technology Stuff
While they may be feared, spurned and hopelessly misunderstood in today's world, the fact is that mankind depends on food additives; in fact, the industrialised world would not have been possible without them. A FREE paper published in Comprehensive Reviews in Food Science and Food Safety analyses the safety and toxicity of the most important preservatives, nutritional additives, colouring, flavouring, texturising, and miscellaneous agents.
A team at Heriot-Watt University and the University of Edinburgh has produced modified proteins that easily break down into micro-particles and therefore closely mimic the behaviour of fats during food manufacture which it believes is far advanced on any previous replacers.
Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange. It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A.
From the grocery aisle to the TV dial, wildly innaccurate and false health and safety claims about foods and their ingredients serve to scare consumers away from many products and ingredients. Researchers at Cornell University have investigated this phenomenon more closely.
Nestlé has created a blueprint for a new type of factory that can be built in half the time of a more traditional one for about 50%-60% of the cost, and which will be used in its African and Asian expansion.
- A resurgence of food irradiation
- US: 'Pink slime' making a comeback
- UK's FSA urges public to stop washing raw chicken
- Playing chicken with Campylobacter
- Understanding polydextrose and how it works
- The microalgae arena gets ever busier
- Why does bacon smell so good?
- Sushi's secret: Why we get hooked on raw fish