The immense wealth of skill and expertise that lies behind many food processing techniques is rarely acknowledged. Johannes Baensch, Nestlé Global Head of R&, describes how many industrial processes are modelled on traditional or artisan methods, and are often a delicate balance of science and art.
Food Science and Technology Stuff
Oxford professor, Charles Spence's research into what affects flavour, from who we eat with to background noise, has influenced food-industry giants and top chefs alike. Now his new book brings food science to the home cook, too
While the medicinal properties of honey have been extensively studied, the question as to how honey becomes so effective has not been fully answered. It now appears that lactic acid bacteria in bees give honey its antimicrobial properties.
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.
- The best cheese for best-looking pizza, according to science
- First 'truly crispy oven snacks' come to market
- Carrageenan joining the 'Villified Ingredients' list?
- Is MSG bad for you? Debunking a long-running food myth
- 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!