Food Science and Technology Stuff
For practically our whole history of cooking and eating, we've gotten our spices and most flavours (not to mention all of the other basic nutrients that keep us alive) straight from plants. But researchers and biotech companies are starting to produce some of these nutrients and flavours — especially the high-priced ones — in their laboratories.
The liquid that comes off of a defrosting chicken provides a safe harbour for Campylobacter, and turns a surface into a protein-rich environment in which it can form a protective biofilm, according to a new study.
An ingenious new food-beverage safety tool, CARBOTECT is an organic (carbohydrate) detection tool developed by a South African scientist as an instant pass/fail diagnostic test to gauge the efficacy of clean-in-place processes. It should prove a welcome addition to every QA/QC department.
Arla Foods Ingredients has developed a whey protein for creating 'sports yoghurts' – yoghurt-based sports nutrition products that will appeal to active consumers who prefer not to use traditional gels and shakes.
3D food printing holds exciting potential for future food applications - and one that's close to commercialisation in Europe is for the elderly or ill who have difficulity in chewing and swallowing. But the difference is that this food does not look like 'liquified gloop' - rather it looks and tastes like 'real food'.
Fresh grapes and berries are tasty and healthy, and increasingly popular as snacks around the world. But picking them manually takes a lot of time, making it very cost inefficient. Enter Pluckr, an automated plucking machine that has won Holland's Food Valley Award 2014, an annual competition and expo that recognises innovative agri-food products, technologies or concepts.
Food preservation is as old as mankind. One of the latest techniques reaching commercialisation in the US involves bioengineered films for fruit, fresh produce and flowers. Scientists at startup Apeel Sciences have figured out a secret to doubling their lifespans. And they do it naturally.
- GMOs? Old hat. Synthetically modified food is the new frontier
- High-tech tasting: You call this Thai food?
- GM feed for animals: just fine after 18 years
- Why process food? Uncovering the complex science and art
- Charles Spence: the food scientist changing the way we eat
- The bacteria in bees give honey its healing properties
- Nutella spurs global rush to grow hazelnuts
- Why the US chills its eggs and most of the world doesn't