The Texture Of Food
The way a food feels in the mouth, the crunch, the munch, the bite, the swallowing has an enormous bearing on how we perceive a […]
FOOD SCIENCE AND TECHNOLOGY
What’s The Best Way To Cleanse The Palate After Tasting Red Wine ?
Red wine drinking dries the palate and to conduct a seriously proper wine-tasting, most experts eat a dry biscuit between their sipping. That drying property […]
The Chinese Mitten Crab – An Oriental Delicacy
The Chinese mitten crab (Eriocheir sinensis) is not a delicacy that immediately springs to mind in the Western world but having eaten them whole in […]
Quantitative Descriptive Analysis In Sensory Assessment
The analysis of sensory data is quite a straightforward process and in that armoury of assessment is Quantitative Descriptive Analysis. What follows is a short […]
Blue Is The Colour – For Spirulina That Is
Spirulina exclusively produces a natural blue colour for use in foods and beverages The song ‘Blue is the colour’ which Chelsea FC released back in […]
Nisin Offers Product Developers Opportunities To Stabilize Food
Natural antimicrobials are commonly being preferred by consumers over chemical preservatives according to ingredient trend studies (Smid and Gorris, 1999). Natural antimicrobials are regularly being […]
Post-Harvest Treatments For Maintaining The Shelf-Life Of Fruit
Trying to prevent fruit from decaying and so prolong shelf-life is a common objective for anyone in the supply chain. There are a number of […]
Staphylococcus Food Poisoning
Staphylococcus aureus is a serious and common foodborne pathogen – a bacterium widely found in the food supply chain (Tirado and Schmidt, 2001; Loir et al., […]
The Food Safety Issues Associated With Vibrio Parahaemolyticus
♥ Vibrio parahaemolyticus is a foodborne pathogen and probably the leading cause of acute gastroenteritis worldwide. The bacteria is an anaerobe that is described as […]
Top Food Trends For 2016
Insights2Innovate Ltd has been assessing its top 7 key trends for food, health and nutrition at the end of 2015 for the forthcoming year of […]
Better Processing methods For Baby Food Purees: High-Pressure Thermal Sterilization
The creation of a safe food, especially a baby food, relies on processing to completely destroy harmful micro-organisms or at least reduce their levels to […]
The History Behind PTFE as a Non-Stick Coating On Cookware
The history of using polytetrafluoroethylene (PTFE) as a non-stick coating on food utensils is a fascinating journey that revolutionized cooking and food preparation. PTFE, often […]
What alternatives are there to polytetrafluoroethylene (PTFE) used in non-stick cookware?
Non-stick cookware has become a staple in many kitchens, offering convenience and ease of cooking. While polytetrafluoroethylene (PTFE) has been the primary material used for […]
Nothing Sticks Here – Non-Stick Coatings in Food Manufacture
Non-stick coatings for food equipment have revolutionized the way we cook and prepare food. They make cooking more convenient, efficient, and enjoyable while also reducing […]
Launch Of A New Learning Initiative In Food Systems- IFSTAL
New and exciting learning initiatives for the food industry are few and far between but one has caught the imagination. Last night on the 22nd […]
Definitions For Validation, Monitoring And Verification
Validation, monitoring and verification are all key stages in successfully bringing a new food product safely to market. How are they defined? NACMCF2 (National Advisory […]
Aronia melanocarpa – Chokeberry
The Black Chokeberry (Aronia melanocarpa (Michx.) Elliot. Family: Rosaceae) provides product developers with a strong red-purple colour for use in beverages. Any more to be […]
Near-Infrared (NIR) Spectroscopy in Postharvest Quality Assessment of Fruits and Vegetables
Postharvest quality management of fruits and vegetables is crucial for maintaining the shelf life, nutritional content, and consumer appeal of fresh produce. Near-infrared (NIR) spectroscopy […]
How To Feel Full – Emulsion Droplet Size Might Hold The Answer
Recent research has found that changing the droplet sizes of oils within an oil-in-water emulsion could help influence appetite and reduce food consumption. Oil droplets […]
Hot Water Treatment Helps Extend Post Harvest Colour In Limes
Hot water treatment at 50 °C for 5 min could be a useful method to delay chlorophyll degradation in Thai lime fruit. Citrus fruit can lose its […]