Most people have no idea that a xylitol, a sugar alcohol sweetener in sugarless chewing gum and now dearly beloved by the growing population of low carb/Banting fans, could kill their precious pooches if they happen to ingest it.
Food Science and Technology Stuff
Meeting the demands of an ever-changing marketplace, such as 'natural' and 'clean label', is a challenge for food processers, and often technically/financially infeasible for many plants and their personnel. But, ironically, it is technology that opens the way to meeting these current NPD heights.
In the US, a small contingent of venture-funded startups are trying to capitalise on the move away from meat. In the Netherlands, however, the pressure to go meatless, or at least less meat, is felt even more intensely. A Dutch startup called the Vegetarian Butcher is taking on the fake meat world's greatest challenge: a big, juicy steak.
Light-emitting diodes (LEDs) are everywhere, from car headlights to cell phones and ultra-thin screen TVs. Now LEDs can be used to great effect in the food industry, and not only as a source of cost-efficient lighting.
Food science is a vital science, playing a key role in a vast industry and the well-being of humanity, but it seems to be lumbered with 'wall-flower' tag when it comes to career choice. Here are six reasons, with an American but globally relevant perspective, on why it's a great career choice.
A US company has launched a new and economical way to sterilise flexible packaging and its contents - a viable alternative to the likes of hot-filling, retort processing, peroxide or peracetic baths and sprays, irradiation, pulsed light or electron-beam irradiation.
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- Maastricht's lab-grown meat moves to commercialisation
- Five-minute myth: is it really OK to eat food that’s fallen on the floor?
- New report says organic food is basically a ripoff
- New ingredient has melting ice cream problem licked?
- Getting lettuce to make 'miracle' sugar substitute
- EU: HPP most important food technology, today and tomorrow
- Towards making supermarket tomatoes taste home-grown
- Towards more effective disinfection of spinach, salad greens