Erythritol
Erythritol is a natural sugar alcohol which has found widespread use as a low calorie sweetener for use in diabetic foods. It is mainly manufactured […]
Month: August 2020
Allulose – A Novel sweetener For Weight Management
D-allulose is a new sweetener which helps with controlling and maintaining a healthy body weight. Claimed to be ‘the new sugar you can east without […]
Poultry Meat Quality: Pinking
Meat is still one of the main products of the food industry but it is slowly being overtaken by a rise in vegetarianism and veganism […]
Pet Foods Get Commercially Exciting As We Struggle Through The Pandemic
Pet foods used to be about pouches and dogs with wagging tails. In recent times the focus has suddenly shifted to less meat, more vegetarian […]
The Importance Of Starch Gelatinization
Starch is the major storage carbohydrate in plants. It’s also perhaps the most important agricultural commodity in food and is a basic source of energy […]
Coffee: What are the Health Benefits?
Introduction Coffee is probably the most popular daily beverage in the world and at the current rate of consumption might even supersede tea in a […]
Why FoodWrite Ltd ?
Why FoodWrite Ltd ? Do you have a novel product you want to bring to market? Are you experiencing technical difficulties manufacturing your product? Do […]
What is Syneresis?
Syneresis in food science occurs when a liquid such as water is expelled or extracted from a gel. It is highly undesirable. When you open […]
Why Does My Pasta Turn Brown?
A blessing and a curse to be honest when it comes to pasta! If it’s about preserving colour over shelf-life or ensuring the consumer enjoys […]
The Many Uses For The Calabash Nutmeg
Calabash nutmeg (Monodora myristica Dunal) are dried seeds from a tropical forest tree found native in West Africa but also now grown in other parts […]
Middle-Eastern Cheeses
There is a tremendous diversity of cheeses from the Middle East. We are familiar with feta and halloumi for example but I’m not sure we […]
Brewing Series: Saaz Hops in Brewing
Saaz hops, also known as Saaz hop or Žatecký poloraný červeňák, are a traditional and iconic hop variety with origins in the Czech Republic. These […]
The Enzymatic Release of Aroma and Flavour Chemicals
The enzymatic release of aroma and flavour chemicals is a fascinating process that plays a crucial role in the development of flavors and fragrances in […]
What’s Up With Mechanically Separated Meat?
Mechanically separated meat (MSM) has courted controversy for nearly 50 years now but it still remains a food material that is often used in patties, […]
The Use of Enfleurage in the Perfume Industry
Enfleurage is an ancient and traditional method used in the perfume industry to extract the fragrance of delicate flowers that cannot withstand the high heat […]
Genome Clusters in the Production of Secondary Metabolites
Genomic clusters for secondary metabolites, also known as biosynthetic gene clusters (BGCs), are regions of the genome that contain genes responsible for the synthesis of […]
The Fermentation of Clavulanic Acid
The fermentation of clavulanic acid involves the cultivation of the bacterium Streptomyces clavuligerus under controlled conditions to induce the production of this important β-lactamase inhibitor. […]
The National Bioengineered Food Disclosure Standard
Bioengineered foods have been with us for decades. A new law has been created by the USDA so as to regulate these types of foods […]
The Differences Between Global and Focal Alignments in Bioinformatics
Global and local alignments are two types of sequence alignment methods used in bioinformatics. They differ in how they align two sequences and what information […]