In recent years, consumers have increasingly been looking for "natural" ingredients in their food products. But when it comes to one of the world's most popular flavors, vanilla, meeting that demand has been difficult. So ...
Other
Sep 14, 2016
0
5
Food allergies have been on the increase for years. There is currently only one solution for patients: avoid allergy-triggering products. Fraunhofer researchers are making an important contribution to consumer protection ...
Analytical Chemistry
Sep 6, 2016
0
7
Xylan, fibrillated cellulose and lignin are wood-derived polymers that could be used for improving the texture and reducing the energy content of food products. According to VTT Technical Research Centre of Finland, wood-derived ...
Materials Science
Jun 1, 2016
0
7
There's a lot of stuff you'd expect to find in baby formula: proteins, carbs, vitamins, essential minerals. But parents probably wouldn't anticipate finding extremely small, needle-like particles. Yet this is exactly what ...
Bio & Medicine
May 17, 2016
1
49
Healthier diets usually mean eliminating sweets, but now there's a way consumers can essentially have their cake and eat it too—while also getting nutrient benefits. The ingredient is called carob kibble which comes from ...
Other
Nov 19, 2015
0
22
Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability.
Other
Oct 15, 2015
0
24
A new study released just days after the U.S. House passed a bill that would prevent states from requiring labels on genetically modified foods reveals that GMO labeling would not act as warning labels and scare consumers ...
Social Sciences
Jul 27, 2015
0
66
In response to pressure from the advocacy group As You Sow, Dunkin' Brands has announced that it will be removing allegedly "nano" titanium dioxide from Dunkin' Donuts' powdered sugar donuts. As You Sow claims there are safety ...
Bio & Medicine
Mar 12, 2015
45
49
(Phys.org)—A team of researchers at the Indian Institute of Technology has found that unlike western cuisine, ingredients in Indian food are less likely to have flavors in common. In their paper uploaded to the preprint ...
Two decades after genetically modified foods first hit the shelves of American supermarkets, a fight is sprouting over whether consumers should be told more about what's in their grocery bags.
Biotechnology
Jul 7, 2014
2
0
