What Is Wakame?
Wakame (ワカメ), Undaria pinnatifida is an important edible seaweed and a distinctive marine food. Japanese farmers of marine algae have been growing this seaweed since the […]
FOOD SCIENCE AND TECHNOLOGY
What Is So Important About Carotenes ?
Carotenes are the red to orange pigments found in fruits and plants Carotenes are pigments which you find in a lot of plants. The word […]
The Use of QuEChERS
QuEChERS is a method now commonly used for pesticide residue analysis. It is an acronym for:- Quick Easy Cheap Effective Rugged Safe Traditional Multiresidue methods […]
The Safety Issues With Tyramine
Tyramine is the most commonly found in biogenic amine in food. It is produced by microorganisms in a range of foods by the decarboxylation of […]
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, […]
Food Sustainability: The Drive To A Plant-Based Diet
Food sustainability is probably the buzz term of the food industry and certainly gets fair exposure on news bulletins. We look at some of the […]
Norovirus
Norovirus is one of the most contagious bugs anyone can catch, sweeping through nations and leaving anyone who is affected decidedly unwell. It is the […]
Your Choice: The Electric Rice Cooker
Rice is one of the world’s great staples. Without it much of the population throughout the world would be food poor because it is one […]
Aqueous Extraction Processing for recovery of protein and oils.
Aqueous extraction processing (AEP) is a relatively benign and ecologically friendly method for the simultaneous recovery of both proteins and oils from oily food residues. […]
The Food Standards Agency
The Food Standards Agency in the United Kingdom was established on April 1st 2000. It functions to protect public health from risks which may arise […]
Organogels – What Are They?
Organogels have suddenly become big news for a wide range of reasons. Its mainly because we have discovered a range of compounds with a variety […]
The Use Of The Peroxide Value
The peroxide value is one of the best measures for establishing the rancidity of fats and oils. Many other methods are available such as the […]
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 […]
What is the best contract manufacturer for your beverage?
Contract manufacturing is the way to go for most small start ups looking to get their brand into the marketplace. Let’s face it, the cost […]
The Power Of Vacuum Packaging And Coupling With Sous-Vide Cooking
Vacuum packaging of food products provides a new dimension of the both the home producer and the commercial manufacturer. Why? It’s all about extending the […]
A Comparison Between HACCP And HARPC
Most food safety systems have what is known as HACCP in place. HACCP is the acronym for Hazard Analysis And Critical Control Points. A similar […]
Aquafaba As The Ideal Vegan Egg Replacer
Aquafaba is probably one of the most useful ingredients vegans rely on most of all in cooking. It is a very effective egg white replacer […]
Manufacturing Cost Analysis (MCA)
Manufacturing cost analysis is a process used by businesses and manufacturers to evaluate and understand the costs associated with producing goods or providing services. It […]
Osmotic Dehydration
Osmotic dehydration is the removal of water by immersing a food in a solution of sugars or salt which exert a very high osmotic pressure. […]
Phage-Based Product Approved As A Food Processing Aid
A new food processing aid has entered the food safety scene. The US Food And Drug Administration (FDA) has issued a GRAS (Generally Recognised as […]