Our current cultural obsession with food is undeniable. But, while the advent of the foodie may be a 21st century phenomenon, from an evolutionary standpoint, flavour has long helped define who we are as a species, a new book, , argues. Written by Pulitzer prize-winning US journalist, it weaves a fascinating story with a beginning some half a billion years ago.
Food Science and Technology Stuff
Kenya's Florence Wambugu is a pioneering and tireless supporter of genetically modified organisms (GMOs) and biotechnology in food production in the developing world - and she was named as one of the humanitarian/PC-busting online magazine, spikedonline-com's Sadly, support for GMOs is singularly lacking in the developed world.
For practically our whole history of cooking and eating, we've gotten our spices and most flavours (not to mention all of the other basic nutrients that keep us alive) straight from plants. But researchers and biotech companies are starting to produce some of these nutrients and flavours — especially the high-priced ones — in their laboratories.
The liquid that comes off of a defrosting chicken provides a safe harbour for Campylobacter, and turns a surface into a protein-rich environment in which it can form a protective biofilm, according to a new study.
An ingenious new food-beverage safety tool, CARBOTECT is an organic (carbohydrate) detection tool developed by a South African scientist as an instant pass/fail diagnostic test to gauge the efficacy of clean-in-place processes. It should prove a welcome addition to every QA/QC department.
Arla Foods Ingredients has developed a whey protein for creating 'sports yoghurts' – yoghurt-based sports nutrition products that will appeal to active consumers who prefer not to use traditional gels and shakes.
3D food printing holds exciting potential for future food applications - and one that's close to commercialisation in Europe is for the elderly or ill who have difficulity in chewing and swallowing. But the difference is that this food does not look like 'liquified gloop' - rather it looks and tastes like 'real food'.
- 'Pluckr' automated grape picker wins top processing innovation award
- US: Natural preservative food films commercialised
- GMOs? Old hat. Synthetically modified food is the new frontier
- High-tech tasting: You call this Thai food?
- GM feed for animals: just fine after 18 years
- Why process food? Uncovering the complex science and art
- Charles Spence: the food scientist changing the way we eat
- The bacteria in bees give honey its healing properties