Researchers in Denmark have developed a food fraud detection method for vanilla and black pepper, both of which can be adulterated for ‘high economic gain’, DTU’s Amelia Sina Wilde tells FoodNavigator.
Humans are the only species that likes and actively seeks out spicy chili flavours. What explains our love for what is, in reality, a sensation that signals burning pain and, possibly, danger?
The mouth-burning, eye-watering and cough-inducing sensations that come with eating spicy foods might make some people feel like they are dying, but in reality eating spicy food could reduce their risk of death, new research reveals.
Food ingredient supplier EHL has expanded into a new facility to help increase stock levels and productivity on the back of 'extensive growth' in the last year.
The flavors of India and Central and South America will have a big impact in 2014, as will consumers’ growing fascination with chiles, according to McCormick & Co. Inc.’s 2014 Flavor Forecast.
Kerry Ingredients & Flavours is launching a range of clean label, natural applications aimed at the Russian food industry at the exhibition Agroprodmash in Moscow in October.
Hot spices like chilli peppers, horseradish, ginger, mustard and wasabi were not found to have any satiety benefits when consumed in amounts consistent with a western diet, according to a new study.
Spices have benefits beyond giving flavour to foods and drinks, say
scientists from Holland and Canada, and could be considered as
'functional' ingredients in the struggle against obesity.
According to researchers, adding capsaicin, the spicy component of
peppers, to the diet of neonatal chicks appears to increase their
resistance to salmonella.
