Food and flavours collide with the film world and a fictional favourite as a University of Warwick professor explores the most famous creations of chocolate idol Willy Wonka ahead of its reimagined release premiering in December 2023.
Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
The Institute of Food Science & Technology (IFST) has launched what will become a series of Food Science Fact Sheets providing information on food science topics.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
High pressure processing (HPP) will be the most commercially important food processing technology for European industry in the next ten years, according to new data.
The Frozen Food Foundation has saluted a Washington State food scientist with its fifth annual Freezing Research Award for advancing technology in the field.
The Institute of Food Science and Technology’s Jubilee conference offered something for everyone involved in food production and research and painted a multi-coloured picture of the industry.
What are food colours? Where do they come from? And what are the reasons they are used in so many foods? In this special edition article FoodNavigator brings you the facts behind the food colours.
Wageningen University in the Netherlands has partnered with Singapore’s Nanyang Technological University (NTU) to boost food science and technology research, the universities have said.
Separating food science from food fiction is the aim of a free live webinar to be staged on Thursday, January 24, 2013. FoodManufacture.co.uk has teamed up with the Institute of Food Science & Technology (IFST) to help move the debate about challenging...
The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
Zero and very low tolerance of certain food additives and ingredients can lead to enormous - and entirely unnecessary - food wastage, according to Aleksandra Martinovic, Montenegro ambassador of the Global Harmonization Initiative (GHI).
The award winners at IFT 2012 in Las Vegas are at the edge of innovation in food safety and health and wellness, says Dr Roger Clemens, President of IFT, but the overarching theme to emerge from this year’s show was in relation to the question, “What...
A new US study claims to show that electrostatic spraying using organic acids could offer the fresh produce industry more effective protection against E.coli than current sanitation methods.
The UK food industry must do more to hold on to students of food technology and food science from overseas, according to the Institute of Food Science & Technology (IFST).
The food industry must move from the back foot to the front in order to pre-empt future potential scandals and maintain consumer confidence in food, says the IFST’s new chief executive.
A study from China sheds new light on a coconut oil extract’s potential as a food preservative, but high fat or low starch content may reduce its action.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
Wild is introducing a range of bake-stable fruit fillings in Europe, as the trend for fruit-filled snack bars that started in Australia catches on in more countries.
The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?
Pectin gels improved the taste and texture of low-fat cheese, says
research from China that may offer interesting possibilities for
mayonnaise formulators.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Increasing demand for preventing the formation of harmful
acrylamide in foods has spurred researchers to conduct a review of
the various methods available to formulators.
The release of aroma from a starch-containing food is dictated by
interactions of the volatile compound with the carbohydrate,
suggests new research from France.
Using an antioxidant-rich extracts from bamboo leaf and green tea
could reduce the formation of acrylamide in an asparagine-glucose
model system heated by microwave, according to a new study.
Extracts from apples may reduce the formation of heterocyclic
amines (HAs) in foods, especially processed meats, suggests a new
joint Chinese-American study.
Naturex has acquired US-based natural flavour ingredients firm
Chart Corporation, reaffirming the French company's strong position
in the global plant extracts market.
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
A collaboration between researchers in Cameroon and France is
exploring the potential of ambarella peel as a source of pectin,
and could offer industry a novel ingredient with new properties.
Mitsubishi Corporation is to form a new diversified food science
company by amalgamating three of its subsidiaries, in order to
strengthen its R&D capabilities and expand globally by
combining customer bases and sales networks.
Food scientists are becoming a rare species in Britain, and things
won't change unless schools and food firms start telling young
people there is more to food than a supermarket depot.
Scientists in Australia are "dragging food science into the 21st
century" by using neutrons to probe the molecular structure of food
and ingredients, and changes that occur during processing.
Declining numbers of graduates entering the food industry is
seriously threatening the sectors ability to meet the needs for
further growth, warns the IFST.
Improving the flavour of thawed and re-heated frozen baked goods,
food scientists in the US have designed a release mechanism that
delays odour release until the product is cooked.
The lack of food science recruits in the UK is unsustainable if the
country wants to remain a centre for innovation and avoid becoming
the food industry's global admin office, says the head of Britain's
most prestigious...
DSM, the largest fermentation company in the world, sheds its HVP
business to industry conglomerate Oterap Holding in a bid to focus
on core activities, writes Lindsey Partos.
Hopes are pinned on a road map for food science of the future as a
food industry group in the UK sees the potential shortage of food
scientists as a 'timebomb' threatening the largest single
manufacturing sector in the country.
Food scientists continue in their quest to investigate the presence
of the potential carcinogen acrylamide in everyday food products
with Swiss researchers calling for further research into the
processing conditions of gingerbread,...
A new study conducted by the FDA says that acrylamide found in
fried and baked goods is unlikely to cause reproduction problems if
the general public consume it as part of the average daily diet -
but research is ongoing for its carcinogenic...
Edible wraps made of fruit and vegetables and plastic wrapping that
incorporates basil are being developed. Is this the future of
packaging, or will the concept fail to catch on or meet stringent
EU health and safety regulations?
Food science and food processing are the focus of the 8th ASEAN
food conference taking place in Hanoi, Vietnam this week. Organised
by the Association of Southeast Asian Nations the event will set
out to inspire new business opportunities...
LMC, the Danish Centre for Advanced Food Studies, is the first
recipient of the Danisco Food Award for its innovative work in the
field of food research.
Consumer preferences and the demand for, and reliance upon, safe
food will drive research efforts by food scientists in the coming
years according to the Institute of Food Technologists.
