Nutritional information as provided on food labels tell us little about the effects various food components actually have on our body. But that could change, thanks to a novel concept described by New Zealand researcher Dr John Monro in 'Journal of the Science of Food and Agriculture' - the use of virtual food components (VFCs) to evaluate the really physiological effects of what we eat.
Using a variety of technical 'tricks', packaging manufacturers have virtually built a 'firewall' against counterfeiters. Technical developments are revealing newer means of protection which also cater to the economic interests of the production industry
Food can only reach households in top quality if stored in the right packaging. Active wrappers protect sensitive products from light, air and mould, and intelligent packaging indicates whether the food is still as fresh as it should be.
The Australian Quarantine and Inspection Service (AQIS) has approved both the Foss MeatMaster and Foss FoodScan for the determination of percentage Chemical Lean (fat content) in export beef trimmings, under the Export Meat Orders Schedule 2 - Part 2 (1.3).
As food evolves to accommodate the demands of an increasingly on-the-go world, in many cases it's the packaging that drives the change according to experts gathered at the Institute of Food Technologists Annual Meeting and Food Expo. And those packages are getting smarter.
The ageing population is on the increase across most of the world. This trend is most pronounced in developed nations where living standards and availability of medical care are high, with Japan showing the fastest ageing population
Scientists at Florida State University subjected walnuts, cashew nuts and almonds to radiation, roasting, pressure cooking, blanching, frying and microwave heating in an effort to make them safe for allergy sufferers.
New research on specific sample groups shows some organic produce may have an added health benefit over conventionally grown counterparts, according to researchers presenting at the Institute of Food Technologists Annual Meeting and Food Expo. But inherent inconsistencies associated with organic farming make general comparisons inappropriate.
Drs Christopher Parry, Alfrun Erkner and Johannes le Coutre, scientists at the Nestle Research Center in Lausanne, Switzerland, have reported about novel genetic fundamentals of taste perception.
What do you get when you cross an egg white with a crabshell? You get a thin film that prevents food from spoiling and can be eaten along with the food that it wraps
Consumer preference for soft drink and bottled water brands is significantly influenced by whether the beverage container closure is clear or opaque, according to a recently completed independent research project commissioned by Milliken & Company, a provider or additives for plastic containers.