There's a new emulsifier in town: okra. An Estonian PhD student is investigating the potential of carbohydrates extracted from the pods of the okra plant as emulsifiers.
While foods contain more than 10,000 different volatile substances, only between three and 40 of these key odours are responsible for encoding the typical smell of an individual foodstuff, research from Germany has revealed.
US researchers say they've developed a process that reduces allergens in peanuts by 98% through the use of food-grade enzymes commonly used in food processing.
New research from South Dakota State University (SDSU) could help improve the palatability of low-fat products with the use of a strain of lactic acid bacteria that mimics fat.
Zhucheng Dongxiao Biotechnology's liquid glucose has a corn base and is enzyme-converted. It is free of gluten and allergens and is transparent, making it good for food appearance.
Hawkins Watts is passionate about sharing its expertise to create better food. The company has a portfolio of quality ingredient supply partners and a dedicated team of highly qualified people who can offer lab prototype development and tailored logistic solutions.
One day, every town could have its own small-scale cultured meat factory, scientists have predicted. In Trends in Biotechnology, they outline a potential meat manufacturing process, starting with a vial of cells taken from a cell bank and ending with a pressed 'cake' of meat.
Australian eucalypt honey has been discovered to have prebiotic qualities, meaning that regular consumption could improve gut health, a new study has shown.
A method called 'basal wire coiling' has been effective in increasing the sugar concentration of tomato juice. Researchers from Tokyo University of Agriculture say the finding could improve the marketability of tomato juice.
Opening a bottle and pouring liquid into a glass isn’t exactly an arduous task but a US company hopes to release a powdered variety to make consuming alcohol that little bit easier - and more portable.
Invisible silica-coated DNA 'tags' can be used to authenticate olive oil.
A new study into the make-up of GM foods could allay consumers' fears about the products, researchers say. Cornell University researchers found that the metabolic profile of GM tomatoes was the same as their non-GM counterparts.
USDA researchers have developed a way to pasteurise raw eggs in-shell using radiofrequency heating. The method takes 20 minutes and does not affect the eggs' taste, texture or colour.
For some consumers, the words 'reduced fat' mean 'reduced flavour'. Researchers think they may have finally found way to create better-tasting, reduced-fat sauces, desserts and salad dressings by adjusting acidity and calcium levels.
The nose isn't the only organ associated with smell, according to researchers from the Université de Montréal. Apparently vision also plays a role in how we perceive smell.