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Food Science, Technology and Ingredients Stuff
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The global market for compound chocolate will grow faster than regular chocolate, according to Swiss processing giant, Bühler, who is launching a smaller capacity compound chocolate processing machine to capitalise on this trend.
Sourdough bread resists mould, unlike conventionally leavened bread. Now scientists at of the University of Alberta, Edmonton, show why. 
While SA consumers may have nothing to fear from a horsemeat scandal currently rocking Europe, there is no such certainty when it comes to local processed meat. Species substitution is apparently rampant, according to a recent meat authentication study conducted by FACTS' food scientist, Dr Donna Cawthorn, that hit headline news in December 2012. A paper trail is of no value against this food fraud, says FACTS' Dr Harris Steinman, who has also announced that FACTS has recently optimised an animal species screening method which allows the detection of up to 24 different animal species in a single reaction, significantly reduce the costs and labour required to ensure product authenticity.
New from Jungbunzlauer is sub4salt cure, a stable and ready to use substitute for curing salt. It combines the widely-known sub4salt with sodium nitrite to create a healthier choice for the meat industry. sub4salt cure enables meat processors to create cured meat products with up to 35% less sodium without compromising taste, texture and microbiological stability.
Arla Foods Ingredients has launched an innovative protein solution that enables yoghurt manufacturers to produce Greek-style yoghurts on their existing plant for the first time – with dramatically reduced levels of wastage.
In the past decade, scientists have discovered that mycotoxins on food crops can hide. The toxins are harmful to the crops themselves, so, as a defense strategy, the plants neutralise the mycotoxins by tacking on a sugar or sulfate group to the chemicals. Because of this chemical modification, these masked mycotoxins slip past current detection methods used by food safety inspectors. Also scientists don’t know much about the toxicity of the derivatives.
While it is perfectly legitimate for our aesthetic preferences regarding technological innovations in food to determine what we eat, they shouldn’t dictate policy – evidence should. And if we have no clear understanding of the evidence, perhaps we should stay out of the policy debate entirely. [Excellent opionion piece from Daily Maverick, SA's really intelligent daily online newspaper. Ed]
The chicken nugget is an iconic item of processed food, much loved and now increasingly reviled. Its genesis has been attributed to/blamed on McDonald's, but that's not the case. It was, in fact, the 1963 invention of Robert Baker, a Cornell University poultry savant who mastered two food-engineering challenges: keeping ground meat together without putting a skin around it, and keeping batter attached to the meat despite the shrinkage caused by freezing and the explosive heat of frying. But his contribution to fast food has been erased from the history books.
A report published by the US Centers for Disease Control and Prevention (CDC) shows that leafy green vegetables are responsible for more foodborne illnesses than any other food. However, meat and poultry cause more deaths.
