Consumer demand for natural foods or products without synthetic or
chemical preservatives has led European processors to pile into the
market with a wave of new offerings, according to research produced
Indian scientists have developed a way of cross breeding chickpeas,
a feat that to date has been extremely difficult to undertake. The
programme is aiming to develop chickpeas that are more resistant to
disease, in turn boosting crop...
Amendments to Australia's food code continue, with the nation's
food agency calling on companies and organisations to comment on a
host of new proposals, including the addition of phytosterols to
fruit juices and fruit drinks.
Ramifications for food formulation as fundamental research on
chocolate smells finds olfaction is uniquely a "dual" sense, in
that the brain perceives the same smell molecule differently if it
arrives through the nose rather...