Using Soy Protein As A Meat Substitute
Meat substitutes may seem an odd term nowadays for the vegetarian or vegan given that plant based foods are the ones being eulogised. When you […]
FOOD SCIENCE AND TECHNOLOGY
EU Reports On The Increasing Issue Of Antibiotic Use And Resistance
Three of the main food safety and health bodies representing the European Union have issued a second report detailing the latest data on antibiotic use and […]
The Cause Of Dysentery – Shigella
Shigella is an enteric bacterial pathogen which is the principal cause of dysentery in people with varying degrees of unpleasantness and severity. Dysentery is an […]
Mahlab – Ground Sour Cherry Kernels.
If you are developing foods with a Middle Eastern flavour, then you need to seriously consider the spice, Mahlab. Of all of those spices which […]
Drying Chilli For Powder
Red chili peppers are one of the most widely used spices in the world and an essential requirement in ethnic cuisine. The powder is a […]
Zearalenone
Some Fusarium species which are molds of various crops produce some very nasty secondary metabolites. One in particular is Fusarium graminearum which produces Zearalenone (ZEN). […]
The Health Benefits Of Galangal
Trawling the superfoods in the local retailer always throws up some intriguing surprises. Firstly, you find galangal and it looks to all intents and purposes […]
The Health Benefits Of Yogurt
Yogurt is an ancient method of using milk to produce a delicious fermented foodstuff for both savoury use and desserts. How many of us have […]
Chlorine Washing Of Chickens – What’s All The Fuss ?
Washing chicken carcasses with chlorinated water is an accepted practice in the USA but is not allowed in the European Union. It sounds a straightforward […]
Some Changes To A Much Loved Food Prove Disastrous
Oh dear ! You’ve just spent lots of money and resources improving a much loved product. The product goes out to the consumer in a […]
Aniseed
Aniseed (Pimpinella anisum) is full of sweet-shop memories but this powerful aromatic herb has been in use for millenia, not just in foods for flavour but as a […]
Manufacture Of Softgel Capsules
Introduction Softgel capsules are now leading the way in oral delivery of drugs, nutritional supplements, sports nutrition and other types of food. They are so […]
The Measurement Of Sulphur Dioxide In Beer, Wine & Cider
Sulphur dioxide is an extremely important compound in beer, wine and cider. It has three key roles (Dvořák et al. 2006):- It reacts with carbonyl […]
Removing Carbon Dioxide For Food Stability
Carbon dioxide production during food storage remains a safety and a quality issue. If a food or beverage in a glass container or other rigid […]
Go Animal Tracking With RFID
Radio frequency identification (RFID) is now part of the food industry’s answer to improved health and monitoring of livestock animals. The system is based on […]
Acrylamide Detection Now Quicker And Cheaper With Near-Infrared Spectroscopy
♦ Acrylamide is a potent carcinogen and neurotoxin formed in overcooked foods ♦ Near-infrared spectroscopy (NIRS) used to measure acrylamide levels in fried foods. ♦ […]
Tapeworms Still Prove A Measurable Problem
Tapeworms conjure images of 30ft wriggling worms holed up within our intestines and your grandmother telling you to make sure pork is well cooked or […]
The Sugar Apple (Annona squamosa)
The Sugar Apple (Annona squamosa L.) is related to Cherimoya, another custard apple species. It is extremely popular throughout the tropics, especially in climates where the […]
Who Is ‘Free From’ Really For ?
The phenomenon of the ‘free from’ statement on foodstuffs has become a powerful symbol of the way in which people perceive food. I’ve not yet thrown away all […]
Salmon – Could It Become A Luxury If Sea Lice Get Their Way?
♦ Sea lice pose a major threat to salmon stocks and cause a price hike. Salmon was treated many years ago as a luxury item, […]