Food Science and Technology Stuff
One of the major problems in the confectionery industry is chocolate 'blooming', the formation of white defects on the chocolate surface due to fat crystals. A new study looks at a better understanding of blooming and ways to mitigate it.
From a commercial perspective, it’s still early days for myceliation, a process by which mushrooms (or rather, their filament-like roots or ‘mycelium’) can remove bitter compounds and naturally occurring toxins from some of the world’s most valuable crops and enhance their nutritional profile. But 2015 could be the year it hits prime time, predicts Colorado-based MycoTechnology.
You might have heard of smart bugs – those that have mutated and become resistant to ordinary antibiotics. But there is another, less well-known microscopic substance that is dangerous to human health – "smart dirt". So what is "smart dirt" and what is being done to protect the world from these potentially toxic germs?
What is the anti-GM brigade going to do with this news? New research shows that sweet potatoes from all over the world naturally contain genes from the bacterium Agrobacterium. Researchers from UGent and the International Potato Institute (CIP) have published this discovery today on the website of PNAS (Proceedings of the National Academy of Sciences of the USA).
For aeons people have co-opted many microbes to work their magic in the service of flavour and preservation of food and drinks. It is only in recent years, though, that science has looked into how the bacteria and fungi involved do their fermenting — and how they could be made to work harder in many useful ways.
Global food and beverage new product launches containing dairy permeate are sharply increasing around the world, reaching a record high in 2014, according to an analysis of data from the Innova Market Insights database.
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