English Afrikaans Dutch French German Japanese Norwegian Portuguese Russian Spanish Swedish
Get Adobe Flash player

Visitors online

We have 374 guests online
Food Science, Technology and Ingredients Stuff
The chemistry of Sriracha: Hot sauce science
Wednesday, 05 March 2014

SrirachaForget ketchup and mustard — Sriracha might be the world’s new favourite condiment. Beloved by millions for its unique spicy, garlicky, slightly sweet flavour, the chemistry of “rooster sauce” is the subject of this American Chemical Society’s video.

Whole Foods: America’s temple of pseudoscience
Wednesday, 05 March 2014
Whole FoodsAmericans get riled up about creationists and climate change deniers, but lap up the quasi-religious snake oil at Whole Foods. It’s all pseudoscience — so why are some kinds of pseudoscience more equal than others?
Three-year pizza to join US Army MRE delicacies
Thursday, 27 February 2014

MRE PizzaMilitary science, or rather food science, is close to completing its most epic and delicious quest yet — to put pizza in the US Army's infamous rations or MREs, aka Meal, Ready to Eat.

UK: Unilever looks to expand phytosterol esters to cooking and baking margarines
Thursday, 20 February 2014

Flora pro.activUnilever has applied to extend the use of the key cholesterol-lowering ingredient used in its Flora pro.activ range into cooking, baking and liquid margarine products, which would tap simultaneously into the growth sectors of functional foods and home-baking.

New ingredient opens door to huge savings for cheese producers
Friday, 14 February 2014

Cheese ripeningArla Foods Ingredients has launched Nutrilac FastRipe, a natural milk protein that enables cheese-makers to reduce ripening times and save thousands in costs every year without any negative impact on product quality or shelf life.

Entry-level weighers-bagmakers for Africa
Thursday, 06 February 2014

IshidaIdeal for local condistions, Ishida Europe has developed a range of entry-level weigher/bagmaker combination units which offer an economic, medium speed solution for food manufacturers, thus delivering a fast payback on a reduced investment cost while ensuring consistent weights, pack quality and seal integrity.

Gluten-free claims: Not all gluten is equal...
Wednesday, 05 February 2014

Gluten-freeAt the start of 2014, it is likely that the implementation of R 146/2010 (SA's new labelling regulations) is now in full swing. All food industry role players should thus be fully aware of the requirements for allergen labelling, including the stipulations for gluten declarations and for ‘gluten-free’ claims. Cape Town's FACTS team (Food & Allergy Consulting and Testing Serivces) clarifies some matters on making such a claim.

Move over quinoa, Ethiopia's teff poised to be next big super grain
Monday, 27 January 2014

TeffEthiopia is one of the world's poorest countries, well-known for its precarious food security situation. But it is also the native home of teff, a highly nutritious ancient grain increasingly finding its way into health-food shops and supermarkets in Europe and America.

"Rare sugar" commercialisation making waves in Japan
Monday, 27 January 2014

Rare SugarsKagawa University, Japan, researchers have developed a way to mass-produce a “rare sugar” that has 70 percent the sweetness of regular sugar but also prevents blood sugar and fat buildup. [Click pic to enlarge]

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 2 of 39
Follow us on Twitter!
Web Design by Estar Web Design