The odour of what we eat may play an important role in how the body deals with calories. If you can't smell your food, you may burn it rather than store it.
Unprecedented global change is driving food businesses to find new ways of operating, including the creation of innovative new products.
Just because Campylobacter caused the most foodborne disease in Denmark doesn't mean you can't still get Salmonella from your pet snake.
To minimise the chances of the global milk supply being impacted by safety breaches, IBM and Cornell University are using genetic sequencing and big data analytics to characterise milk.
Stable in dairy products, baked goods and beverages, a new natural yellow/orange/red colour is broadening the pallet of natural colours available to food developers.
They can't use smartphones or Wi-Fi, but bacteria have evolved some seriously complex strategies to communicate with one another. And the resulting interactions are a delicate balance of cooperation and, in some cases, competition. Biologists have uncovered a new way that bacteria lay siege to neighbouring cells by hijacking two factors involved in protein synthesis.
Yuk! Food poisoning. One of the first symptoms of a gastrointestinal infection is often diarrhoea. Is this just a symptom of the disease or does diarrhoea play a role in pathogen clearance?
A recent milk study on UHT milk is helping scientists better comprehend Alzheimer's, Parkinson's and type 2 diabetes, leading to opportunities to improve treatments for these age-related diseases.
Roughly 10% of people fall ill each year after eating contaminated food but identifying the source of the contamination is not simple, especially as symptoms sometimes only become evident weeks after the pathogen-containing food was consumed.
Whiskies might vary in taste and smell, but they are so alike in chemical composition that most analyses can't tell two similar brews apart.
Two oyster farms on Stewart Island have Bonamia ostreae, a naturally occurring parasite. The Ministry for Primary Industries (MPI) confirmed the detection, saying the parasite can be fatal for flat oysters; however, there is no food safety issue from eating oysters with the organism.
The Thermo Scientific refrigerated incubators for temperature applications ranging from 4 to 60°C utilise compressor technology designed to provide favourable temperature conditions for applications that require thermal stability and uniformity above, around or below the usual ambient laboratory temperature.
The demand for guar gum is forecast to recover from the minor losses registered between 2011 and 2016, expanding almost 2% yearly to 53 million pounds in 2021.
Research at the European Food Safety Authority (EFSA) on sucralose — the sweetening ingredient in the original SPLENDA Sweeteners — concludes it to be safe.
Dutch food and nutrition contract research organisation NIZO and UK-based Process Systems Enterprise have announced the formation of the Centre of Excellence (CoE) for Food Product and Process Modelling.