Food design & research

Disruptive technologies impact on packaging

04 February, 2010

The packaging landscape is set to change as new, disruptive technologies displace and replace current packaging options and solutions.


Add calcium for better taste perception

04 February, 2010

Kokumi taste foods contain various compounds that have no taste themselves, but can enhance the basic sweet, salty and umami taste sensation they co-exist with. Kokumi compounds, such as calcium, protamine (found in milk), L-histidine (an amino acid) and glutathione (found in yeast extract) have now been shown to activate calcium-sensing channels in humans.


Detecting poultry contamination

02 January, 2010 by US Agricultural Research Service

Technology developed by US Agricultural Research Service (ARS) scientists that automatically scans poultry carcasses for contamination has been successfully tested in a commercial poultry plant.


Detecting poultry contamination

02 January, 2010 by US Agricultural Research Service

Technology developed by US Agricultural Research Service (ARS) scientists that automatically scans poultry carcasses for contamination has been successfully tested in a commercial poultry plant.


The FDA’s list of the ten riskiest foods in the US

01 January, 2010

In the US, ten foods alone have accounted for nearly 40% of all foodborne-illness outbreaks linked to FDA-regulated foods since 1990.


Tasting bubbles

01 January, 2010

Sip a bottle of sparkling water and your enjoyment comes not just from the bubbly fizz, but also from the slightly sour taste of carbonation. Now, a research team has learned just how the taste of carbonation is perceived.


High demand for microwave packaging

16 December, 2009

Convenient meal options are driving the demand for microwave packaging products with steady growth forecast for the next few years.


Resources about European traditional foods

10 December, 2009

A collection of new resources on European traditional foods has been released by The British Nutrition Foundation, on behalf of the European Food Information Resource (EuroFIR) project.


Swallowing risk with beverage can pull-tabs

09 December, 2009

The safety of stay-tabs on beverage cans has been called into question after a US study has identified 19 cases of ingestion at a single hospital over a 16-year period.


International standard for detection of chocolate fraud

08 December, 2009

The International Organisation for Standardisation has adopted a method developed by the European Commission's Joint Research Centre to measure vegetable fats in milk chocolate.


Minimising ingredient handling and waste

02 December, 2009

Food manufacturers the world over share a common goal: the efficient production of high-quality products. Where food products are concerned, quality, freshness and waste minimisation take on additional importance.


Fortifying foods

01 December, 2009

Health-conscious consumers are driving the demand for products that aim to promote better health, increase longevity and prevent the onset of chronic diseases.


Therapeutic agent in soy

01 December, 2009

Natural lipid molecules found in soy, Sphingadienes, may underlie the benefits of all soy products. They have been found to possibly prevent and treat colon cancer.


Substantial salt reduction without loss of taste

09 November, 2009

TIFN has announced a technology that enables processors to reduce the salt content of foods by 25% without loss of taste nor the need for sodium substitutes or taste additives.


Electrolysed water for clean-in-place sanitation

16 September, 2009

Testing has proven the efficacy of electrolysed water as a sanitation process for CIP applications.


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