Cochineal And Carmine
Carminic acid is the colour extracted from the dried female coccid insect Dactylopius coccus costa (Coccus cacti L.). Carmine is the aluminium chelate of carminic […]
FOOD SCIENCE AND TECHNOLOGY
Red Colour From Red Seaweeds
Red seaweeds make up a significant portion of the algae that are found throughout the world. They are characterised by having a vibrant red-maroon colour […]
Using Extrusion To Modify The Properties Of Dietary Fiber
Dietary fibre is an important nutritional ingredient and along with bioactive compounds extremely beneficial to human and animal health. The capability for using extrusion to […]
Millennials Are Bigger Spenders Than Baby Boomers When It comes To Groceries
Grocery spending is a key measure when assessing the state of a country’s economy. Delving deeper shows young millennials now exceed the older generations when […]
How Will Changing Populations Change Shopping Behaviour?
How are populations changing and how is this affecting the shopping behaviour of food customers? Population increases and changes in demographics have long been discussed […]
Making The Classic Fruit Leather
The fruit leather is an easy way to turn fruit puree into a stable product which appeals to children and adults alike. In the Middle […]
Using Pomace In Foods
What do we mean when we talk about pomace in foods? Pomace is the name given to skins, seeds and bits of fibre that are […]
Sensory Testing -Using It To Make Food Taste Better
Telling whether there is a difference between two products is a major exercise in sensory science. Why conduct such tests ? Changing ingredients such as […]
What Are Anthocyanins?
Anthocyanins are natural pigments belonging to the flavonoid family and are responsible for a wide range of red and purple colours in fruits, vegetables and […]
Applications Of Polymerase Chain Reaction (PCR) In Food Science
The Polymerase Chain Reaction (PCR) is a remarkable technique developed by Kary Mullis in the 1980s (more specifically 1985) for the California Biotech Company, Cetus. […]
Is Parboiled Rice Best Of All?
Rice is one of the key staples of the global population accounting for at least a fifth of all the carbohydrate consumed. It is especially […]
Allura Red AC
Quite often in US and European food formulations you will see a number of artificial colours. One in particular is Allura Red AC which is […]
The Benefits of Microencapsulation
Microencapsulation is a technology for protecting sensitive ingredients with materials which act as barriers. These barriers help keep the ingredient more stable, they may reduce […]
The Benefit Of Meal Replacement Bars
We all know about meal replacement shakes and powders, many of which are already made up in skimmed milk but a growing trend and a […]
Extending The Shelf-Life Of Croissants
Croissants are one of the great breakfast treats especially of the continental kind ! It belongs to the Viennoiserie group of baked goods, distinguished by […]
Getting To Grips With Resealable Food Bags
As with all new Year Resolutions, I am forced to come to the conclusion that they really only last until something better comes along. So […]
Mozuku Seaweed
Mozuka seaweed is one of those seaweeds that deserves to be better known. It is known by its scientific name of Cladosiphon okamuranus and is […]
Hijiki Seaweed
Introduction Hijiki seaweed is one algae not commonly found in Western diets but does make a significant portion of the Okinawan diet. Hijiki is also […]
What is a novel food in the EU?
An Overview Of Food Innovation In The EU In the EU regulatory system, there is a raft of regulations that relate to innovation in terms […]
The Nutrition Of Taro (Colocasia esculenta)
Taro (Colocasia esculenta L. Shott) is a tropical root vegetable that is widely eaten across the globe. It has a rich multicultural history of consumption having found its […]