Pest Control And Management
Pest control in food production facilities and food factories is crucial if the production is not to be compromised. Law Relating To The Hygiene Of […]
FOOD SCIENCE AND TECHNOLOGY
Nanobiotechnology in Beverage Applications: New Frontiers
Nanobiotechnology is a multidisciplinary field that combines nanotechnology and biology to develop innovative solutions in various areas, including beverage hydration. When it comes to hydration, […]
Keeping Sugarcane Juice Nice And Sweet
Sugarcane is a major industrial crop which widely cultivated throughout much of the world. In the beverage industry, sugarcane juice (SCJ) is one of the […]
Is Coconut Oil Really That Healthy?
Coconut oil is a valuable cooking and frying medium – an interesting alternative to maize and corn oils. The oil is exceptional as a moisturising […]
Seitan
Seitan is a very popular vegetarian food which is protein rich because it is a cooked form of wheat gluten. Seitan is used as a […]
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 […]
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 […]
The 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 […]