Gouda’s 800-year-old secret could benefit flavour for all dairy
German scientists have reportedly cracked the secret of Gouda’s complex, long-lasting flavour, and this could lead to developing more flavourful cheeses and other dairy products.
Archives for March 6, 2009
New food dehydration kit delivers “revolutionary” benefits
After a 10-year development programme, a Canadian company has made the first sale of what it claims to be revolutionary food dehydration equipment.
EFSA publishes final nano risk opinion
The European Food Safety Authority has concluded its assessment of the potential risks of nanotechnologies for food and feed, stating that a cautious, case-by-case approach is needed as many uncertainties remain over its safe use.
Research on New Nordic Diet looks to healthy eating, locally
A new research project starting in Denmark this year could position the New Nordic Diet as the healthy diet of future, paralleling the much-vaunted Mediterranean diet in its benefits but with local, Northern European roots.
Snack Size Science: Getting to the heart of acrylamide
FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And Belgian...