Food Science and Technology Stuff
Delegates at this week's IFT 2015 congress in Chicago were privileged to hear, first hand, from the scientist who has developed the first artifical meat, Prof Mark Post of Maastricht University. Despite many hurdles, he's optimistic that cultured meat could be a reality within a decade.
Everybody has seen the tongue map – that little diagram of the tongue with different sections neatly cordoned off for different taste receptors. Sweet in the front, salty and sour on the sides and bitter at the back. It’s possibly the most recognisable symbol in the study of taste, but it’s wrong.
Food technology innovators worldwide are busy creating potential solutions to tomorrow’s food supply challenges. The FutureFood 2050 series, an initiative supported by the Institute of Food Technologists (IFT), takes a look at the work of Carole Tonello, an industrial researcher working on high pressure processing (HPP) advancements to boost the shelf life of food without chemical preservatives.
Several bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption and improve bread quality using ultrasound generated water droplets instead of steam.
Danish ingredients firm Chr Hansen reports it has devised technology to produce carmine through fermentation, meaning a cheaper, vegetarian, halaal and kosher version of the natural red colouring could be just a few years from commercial application.
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