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.
Food Science and Technology Stuff
Salmonella is notorious for contaminating a variety of favourite foods, particularly in summertime - beef, poultry, milk, and eggs are most often affected but vegetables may also be subject. But scientists have now discovered that salmonella's Achilles heel may lie in its own favourite food.
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.
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