Food Science and Technology Stuff
Food giant Nestlé, famed for KitKats, says it has found a way to reduce the amount of sugar in chocolate by as much as 40 percent, a discovery that may give it an edge as food producers face increasing pressure from governments, health advocates and consumers to make products healthier.
When you hear the term “food poisoning” it usually conjures up images of hurried journeys to the toilet and rueful reviews while there of what was eaten the previous day. Was the chicken undercooked or the steak too rare? More likely it was the side salad...
In response to growing consumer pressure, Mars announced in February that over the next five years it would replace artificial colours from all its processed human foods with pigments found in natural substances. Here's the story behind this incredibly challenging task..... [A long read. Ed]
If you read science news, you know there’s been a crisis brewing in medicine, psychology, nutrition and other sciences — actually, a full-blown disaster, according to some observers. Evidence is mounting that many well-regarded scientific results are poorly supported by the data, if not flat out wrong. What happened?
More Articles ...
- Scientists put 'five-second rule' to the test
- Getting that crunch, flavour and nutrition: new takes on food coatings
- Slow-melting ice cream ingredient discovered by scientists
- The benefits of air-chilled chicken
- Technology extends fresh-cut avocado shelf life
- A magical mushroom powder blocks bitterness in food
- Brazzein boost could pave way for next super sweetener
- MSG under threat in East and West, but for very different reasons