Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half, potentially reducing obesity rates, which is especially important in countries where the food is a staple.
Food Science and Technology Stuff
In 2013, research group, The Institute for the Future (IFTF) in the US undertook a year-long exploration into the ways that emerging technologies and sciences are reshaping the global food web. It has created , a forecast map to tell the story of how emerging information technology will reshape every step of the food system.
By producing stevia through fermentation, hailed as the answer to its supply and taste problems, the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products, say analysts.
So what is driving all the discussion about food traceability? And why is traceability so important? William Fisher, vice president of the US's Institute of Food Technologists and the executive director of the IFT's Global Food Traceability Center, answers these questions.
Soybean oil accounts for more than 90 percent of all the seed oil production in the US. GM soybean oil, made from seeds of GM soybean plants, was recently introduced into the food supply on the premise that it is healthier than conventional soybean oil. Is it?
Emulsifiers, which are added to most processed foods to aid texture and extend shelf life, can alter the gut microbiota composition and localization to induce intestinal inflammation that promotes the development of inflammatory bowel disease and metabolic syndrome, new research shows.
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