Ghana has long had a popular local confectionery, Golden Tree chocolate. Why not, as it's an integral centre of the cocoa industry? What's special about Golden Tree, however, is that it doesn't melt despite the year-long heat. So how does a Ghanaian company do it? The global chocolate industry, whose is expected to climb to nearly US$100-billion by 2016, would dearly love to know.
Food Science and Technology Stuff
Miraculin, derived from the 'Miracle Berry' can turn lemons into lemonade, really. In a quest to synthesize and commercialise this 'game-changing' non-calorific sweetener, is a start-up biotech firm in New York.
Adding or rearranging a few simple steps in commercial processing could dramatically improve the flavour of tomatoes, according to new research presented at last week's 250th National Meeting & Expo of the American Chemical Society (ACS), the world’s largest scientific society.
Cross contamination in commercial processing facilities that prepare spinach and other leafy greens can cause food-borne illness. But researchers are reporting a new, easy-to-implement method that could eliminate or reduce it.
On Monday August 10 on the International Space Station, a batch of romaine lettuce became the first food grown and consumed in space. On a gustatory adventure never attempted by humanity, the verdict from astronaut Scott Kelly went: “Tastes good. Kinda like arugula.” It was a strangely appropriate comment, given that arugula is also known as rocket.
Enormously useful as they are, swine have not been universally adored. The history of pigs is a tale of love and loathing. As long as pigs have existed, people have weighed their hunger for meat against worries about how the animals lived and what they ate. And today, we have just as much reason to worry about how pigs are living.
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- Natural carmine from fermentation, not bugs
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- X-raying meat could guarantee its tenderness