22-Nov-2019 By Kristine Sherred
Arcadia Biosciences will work with Bay State Milling again in 2020 to market its high-fiber wheat strain, after partner farmers harvested 4,000 acres of GoodWheat this year.
07-Nov-2019 By Gill Hyslop
The 103-year-old association has again been rebranded to reflect its growing interdisciplinary, yet interconnected, membership.
27-Feb-2019 By Kristine Sherred
From a cheese and tomato snack to buckwheat dipping strips, four teams of food science students shared their modern twists on ancient grain flatbreads at the BakingTech conference held in Chicago, US, on February 25.
24-Jan-2017 By Niamh Michail
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
27-Feb-2014 By Rachel Arthur
Emerging economies will drive food containers sales to $139bn by 2017, according to research firm Freedonia.
Ultrasonic waves claimed to boost sponge cake quality
02-May-2011 By Jane Byrne
The application of ultrasonic waves during the batter mixing stage improved sponge cake quality in terms of lower hardness, and higher cake springiness, cohesiveness and resilience, finds a new study.
Why is food science the ‘baddie' for consumers?
It sometimes seems as if life is a pantomime, and food science is the baddie, complete with boos and hisses from the audience.
Wild brings bake-stable fruit fillings to Europe
02-Sep-2008 By Jess Halliday
Wild is introducing a range of bake-stable fruit fillings in Europe, as the trend for fruit-filled snack bars that started in Australia catches on in more countries.
Nurturing the next generation of food scientists
The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?
Rosemary preservative extends shelf-life of baked goods
15-Apr-2008 By Lorraine Heller
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
Banana skins could offer cheap pectin from waste
16-Nov-2007 By Stephen Daniells
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
Golden apple extracts eyed as novel pectin source
22-Oct-2007 By Stephen Daniells
A collaboration between researchers in Cameroon and France is
exploring the potential of ambarella peel as a source of pectin,
and could offer industry a novel ingredient with new properties.
Taste of the orient could reduce acrylamide formation
07-Aug-2007 By Stephen Daniells
Extracts of green tea and bamboo leaf could reduce acrylamide
formation in foods, suggests a new study from China.
Food science for all
Food scientists are becoming a rare species in Britain, and things
won't change unless schools and food firms start telling young
people there is more to food than a supermarket depot.
Food science improves flavour release for baked frozen foods
25-Aug-2005 By staff reporter
Improving the flavour of thawed and re-heated frozen baked goods,
food scientists in the US have designed a release mechanism that
delays odour release until the product is cooked.
Acrylamide angle in gingerbread
Food scientists continue in their quest to investigate the presence
of the potential carcinogen acrylamide in everyday food products
with Swiss researchers calling for further research into the
processing conditions of gingerbread,...
Acrylamide 'no risk' to reproduction
A new study conducted by the FDA says that acrylamide found in
fried and baked goods is unlikely to cause reproduction problems if
the general public consume it as part of the average daily diet -
but research is ongoing for its carcinogenic...
Food processing focus in Vietnam
Food processing and food science are the focus of the 8th ASEAN
food conference taking place in Hanoi, Vietnam this week. Organised
by the Association of Southeast Asian Nations the event will set
out to inspire new business opportunities...