Students turning to food science in droves - why now?
Food science student numbers at the University of Massachusetts have tripled in the past five years but food science wasn't always such a popular choice.
Archives for June 16, 2011
Dispatches from IFT
‘Perfect storm’ for adulteration of naturally derived food dyes
There is a perfect storm brewing for increased adulteration of numerous naturally derived food ingredients, and colorants in particular, according to US Pharmacopeia, the standards-setting firm behind the Food Chemicals Codex (FCC).
Biotech’s big guns gear up for battle of ‘next-generation’ soybean oils
The next generation of soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giants Monsanto...
New label to certify gluten-free goods
A new US gluten-free certification aims to meet consumer demand for genuine products that carry the claim, say the groups behind the programme.
New low sodium soy sauce for enhanced flavor in Asian-style entrees
Kikkoman Sales USA introduced a new low-sodium soy sauce at IFT in New Orleans this week, intended to enhance flavor and allow sodium reduction of up to 50 percent in chilled and frozen meals.