There's mozzarella, Cheddar, Colby and provolone... With so many different cheeses to choose from, which type or types will create the the best-looking pizzas? Food science has come up with the answer.
Food Science and Technology Stuff
Listeria is a dreaded bacterium. Over the last few weeks, 15 people have died in Denmark, infected with Listeria from processed meat. The total number sickened is 38. Now research from University of Southern Denmark has uncovered exactly how cunning Listeria is and why it is so hard to fight.
Vanilla has become a metaphor for "plain" but nothing could be further from the truth. Vanilla is one of the most complex spices around, boasting at least 250 different flavour and aroma compounds, only one of which is vanillin that can be made artificially and is much used in processed foods.
America's WhiteWave Foods Co, citing consumer feedback and not safety concerns, plans to remove carrageenan from its Silk and Horizon Organic products. Carrageenan, a purified extract of red seaweed, is used as a natural and approved thickener and stabiliser in many food and beverage products.
Few ingredients come with as much baggage as monosodium glutamate. More commonly known as MSG, the compound has had a bad reputation for nearly 50 years, - one that the American Chemical Society looks to refute. This video debunks MSG myths and explain why the scientific consensus is that this flavour enhancer, known for its savoury umami flavour, is perfectly safe for the vast majority of people.
- Four sugar reduction solutions
- Salmonella's favourite food could be its key weakness
- EFSA: unwise to extend storage time of eggs
- This ice cream changes colour when you lick it!
- The science behind honey's eternal shelf life
- A review of synthetic, natural food additives
- UK researchers develop advanced protein-based fat replacer
- New pink brushware from Vikan