In the latest bit of confectionery shrinkflation, Mondelez International's decision to reduce and change the distinctive triangular chocolate chunks in two Toblerone bars sold in the UK has seen a mountain of fury and ridicule, and even more puns.
Weird, Whacky and Wonderful Stuff
Garlic... one of the world's top flavourants that consumers either love or hate, but one thing's for certain, no one likes garlic breath. Now, there's a new solution to this problem, thanks to US research into how foods can deodorise breath.
A hotel in Reykjavík has on display a McDonald’s burger and fries, seemingly undecomposed after 2,512 days – and counting. It was bought on October 30, 2009, the day that the last McDonald’s in Iceland. But you don’t have to go to Reykjavík to see it: it has its .
As UK TV viewers look forward to 12 bakers battling it out, retailers are busy guessing what products will be flying off the shelves ahead of the latest series of the massively popular reality cooking show, The Great British Bake Off, that starts tomorrow.
Freshly caught fish is delicious. But with every passing day, the nice fillet in your fridge smells a little fishier, thanks to a stinky molecule known as trimethylamine. Is there any hope? Here's how to make fish taste and smell less fishy with chemistry.
“A lot kills, a little cures,” wrote the father of toxicology, and botulinum toxin is the poster child for this important pharmaceutical concept. Here's a fascinating look at the history behind one of the most deadly toxins known to man, and a dreaded possibility in food manufacturing.
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