For beverage companies looking to stay purely organic, Applied Food Sciences (AFS) is introducing two organic, water-soluble extracts: PurGinger and Pur-C.
More research is needed to determine if high hydrostatic pressure (HHP) treatment can eliminate food pathogens in low-acid juices, according to a scientific review.
A new $20m winery, brewery and food-processing centre at the University of California (UC) Davis aims to become carbon neutral over the next two years, with plans to also become self sustainable in its energy and water use.
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?
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
One of Britain's top universities for food science says interest is
growing in the subject, offering the industry hope of beating a
severe shortage of recruits.
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.
Declining numbers of graduates entering the food industry is
seriously threatening the sectors ability to meet the needs for
further growth, warns the IFST.
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...
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...
