Magnetic train technology used to measure fat content
Scientists at Harvard University have applied magnetic levitation, which is best known for enabling high-speed trains to float above tracks, to the task of measuring fat content in food.
Archives for June 23, 2010
Senomyx and PepsiCo negotiating sweet taste technology deal
California-based flavor firm Senomyx has signed a letter agreement with PepsiCo to negotiate a deal for the development and commercialization of new sweet taste technology, Senomyx said on Thursday.
DD Williamson develops acid-stable class one caramel color
DD Williamson has introduced a new class one acid-stable dark caramel color for use in beverages with pH below 2.5, the company has said.
FAO calls for ‘limited’ regulation of food futures markets
Some regulation of commodities futures markets could be beneficial – but should stop short of tight limits or an outright ban, the Food and Agriculture Organization (FAO) has said in a new policy brief.
Honey extract may slow apple juice spoilage
An extract from honey may prevent undesirable browning of apple juice and help the beverage stay on shelves longer, suggests new research from Mexico.
Pectin-protein combo may extend ingredient microencapsulation
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.