Food Science and Technology Stuff
In Aurora, Colorado, startup food ingredient biotech company, MycoTechnology, is fermenting mycelia and later blast-drying them into an odourless, tasteless powder called ClearTaste — what it calls “the world’s first organic universal bitter blocker”.
Sugar and high-fructose corn syrup are relative swear words today - and the search continues for natural, low-cal alternatives. Soon, there could be another option that tastes more sugar-like than other substitutes.
A prominent theme at the Institute of Food Technologists’ annual meeting and food exposition held July 16-19 in Chicago was clean label. “A frustrating reality” is how one food scientist described the consequences of consumer demand for simple ingredients.
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- CRISPR's gene editing technology — and how it could revolutionise the food industry
- Farmed fish is not bad for you!
- Why booming demand is making vanilla taste worse