Scientists have outlined an eco-friendly test for certain synthetic food colours commonly used in soft drinks and sugar and gelatin-based confectionery.
Chocolate, berries, and tea could be naturally modifying your mood, according to new research that reveals certain compounds found in foods bear ‘striking’ similarity to chemicals used in mood stabilising drugs.
The first food-testing laboratory in China recognised to reach international standards for pesticide screenings, melamine and heavy metal testing and microbiological analyses, was opened last month by Eurofins in Suzhou.
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Scientists at Cornell University have created an environmentally
friendly, non-toxic, removable, edible paint that could be used in
candy and dietary supplements.
Food chemists bring new knowledge to cut costs in the steady
European popcorn market, identifying a key crystalline structure in
popcorn that appears to determine its popping quality, reports
Lindsey Partos.
New fundamental research could open up opportunities for
flavourists trying to harness plant pathways to produce essential
oils used as flavour additives.