Why Nanoemulsions Are Important
Nanoemulsions are a type of emulsion that consist of tiny droplets of one liquid dispersed within another liquid, typically with a droplet size range of […]
Food Quality
Nasty Chemicals in Food: Heterocyclic Amines (HCAs)
Heterocyclic amines (HCAs) are a group of chemical compounds that are produced when certain foods, particularly meat and fish, are cooked at high temperatures. HCAs […]
What’s The Problem With Ultra-Processed Food?
Ultra-processed food (UPF) is very much in the spotlight following recent pieces of research that have looked at their consumption and the association with a […]
The Occurrence of Fat Bloom
Sometimes, you open a box of chocolates only to be confronted by the sights of a white chalky streak or sheen on all your favourite […]
Ethylene Oxide Keeps Raising It’s Head
Ethylene oxide (EtO) is one of the most potent pesticides and antibacterial agents available for treating food and textile produce. There are however serious health […]
Uncovering Batters and Breading
Battered and breaded foods are extremely popular throughout much of the world’s cuisine. They offer the consumer an extra sensory dimension to their food by […]
Furan
The level of furan has been a food safety concern for many years and is now listed by the US Dept. of Health and Human […]
Zwitterionic Coatings For Food Use
Zwitterionic coatings are an emerging class of non-fouling surface treatments that resist biofilm formation and the adhesion of organic materials due to their unique charge-balanced […]
Maillard Browning
Maillard browning reactions are one those chemical reactions that are fundamental to food manufacture and storage. The reaction is probably the most important taking place […]
Seafood Fraud
Seafood fraud is one of the biggest unsung food issues of the 21st century. It not only means the illegal mislabeling and mis-selling of fish […]
Diamond-Like Carbon (DLC) Coatings
Diamond-like carbon (DLC) coatings are increasingly used in various applications, including food processing equipment, due to their hardness, low friction, and biocompatibility. In the context […]
Food Safety For Meat Alternatives
So food safety for meat alternatives might not seem the most jazzy title but if you want a reasonable shelf-life and no upset stomachs then […]
Table Potato Packing
Table potato packing is a crucial step in the post-harvest handling of potatoes, ensuring that the crop reaches consumers in optimal condition. The process involves […]
What Is Tyrosinase?
Tyrosinase is an enzyme that catalyses the rate-limiting step in melanin synthesis in animals. It helps converts the amino acid tyrosine to DOPA in particular […]
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 […]
Controlling A Dairy Fermentation
The quality of yogurt depends on two key factors – texture and flavour. These are sensory parameters which relate to the acceptance of all fermented […]
The Consumer Goods Forum
The Consumer Goods Forum is an independent global parity-based Consumer Goods network. It brings together the CEOs and senior management of around 650 retailers, manufacturers, […]
Home cooking generally better for your diet
Whenever pieces of research on cooking and diet come up, its usually related to some food item. In this case, its all about whether you […]
Alternatives To Phosphates In Meat
Alternatives to phosphates are constantly being sought. Consumers are all too aware of clean-label food products and the demand is ever increasing. For many years, […]
Measurement And Analysis Of Dietary Fibre In The USA
Dietary fibre has always been tricky to define let alone try and measure. Back in 2009, the Codex Alimentarius reached a consensus having first started […]