Salt is at the heart of nearly every food.... and flavour aside, sodium also acts as a powerful natural preservative and helps give things like noodles and bread their satisfying texture. Many governments, most recently the American FDA, thinks we’re getting way too much of it. However, salt reduction in packaged foods is no simple task....
Food Science and Technology Stuff
Food allergies are on the rise and, despite advances in food safety and good management practices, there are many holes when it comes to allergy testing and allergen-free verification. This article outlines the problems and some solutions.
A new generation of genetically edited organisms has arrived and if early results are any indication, it has the potential to revolutionise the food manufacturing industry, as well as numerous industries.
“For the past 10 years, bread has been under attack,” says Prof Zhou Weibiao, a food scientist at the National University of Singapore. He isn’t wrong, and his reponse has been to invent a purple bread to fix its high GI problem.
There’s no delicate way to say this... "So, you’ve got gas?" Maybe more than you used to. And if the usual bean or vegetable suspects are no more prevalent in your diet today than they used to be, you’re not alone.
You will never catch prominent American food-safety attorney, Bill Marler, eating sprouts. Not on a deli sandwich. Not on a freshly tossed salad. He puts them in the same category as raw milk — a food item he says is not worth the risk it carries.
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- Technology: The core ingredient in 'natural' foods
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