Spraying grapes with a safe anti-bacterial agent could triple the nutraceutical content, says a study from Italy, but the effects are not carried over into wine.
Adding flour from pigeon peas, one of the world's oldest food crops, could lead to nutritionally enhanced pasta, with quicker cooking times, as well as boosting flavour, according to a...
The heart health of the baby-boom generation could benefit from flavanol-rich cocoa, reports a study co-funded by Mars, but independent experts warn against confusion with commercial chocolate snacks.
A new dark chocolate bar, formulated by a US-based research food technology company, promises to increase libido, boost energy levels and improve mood thanks to exotic rainforest ingredients.
Britain's ale brewers are looking to reconnect with consumers by providing tasting notes alongside pints of their beer, a tactic they say has already worked wonders for wine.
Cognis has launched a new aerating agent that it claims has the potential to improve the health value of baked goods.
A few swirls round the cup could be enough to literally suck the caffeine out of your coffee, thanks to new technology developed by The DeCaf Company.
A plastic packaging can infuse aromas into food and drink products without changing a their composition, developers claim.
Fundamental research from a UK-US collaboration could lead to development of a small, robust, low power flavour tester that can not only distinguish between the four basic tastes, but also...
A new fryer requires less oil to get the job done, saving costs for processors, its manufacturer claims.
Scientists from around the world have been meeting in Germany this week to set research priorities on a broad range of zoonoses - food borne diseases that are transmissible from...
The EU's industry representatives, consumers, regulators and scientists begin a two-day meeting today to discuss issues in food safety.
That copper cooking kettle may provide better protection against foodborne bacteria than a stainless steel one, according to scientists.
A wash additive increases the shelf life of fresh-cut apples and reduces pathogen levels, scientists say.
Food scientists are continuing to explore the potential of fish gelatin as stabilisers for food emulsions, in keeping with the trend to replace synthetic with natural emulsifiers.
A new sausage emulsifer on the market can process ten tonnes of meat an hour, its manufacturer claims.
Adding cranberry concentrate to raw minced beef significantly reduces the growth of common food-borne pathogens, according to new research.
Addition of citric acid and glycine could reduce the formation of acrylamide, but not affect flavour, suggests a model study from the UK.
A mix of 60 per cent oxygen and 40 per cent carbon dioxide can efficiently reduce the microbial spoilage of refrigerated beef, researchers say.
A new laser sorter has been designed to match the speeds of high volume processing lines.
A combination of specific packaging films, cleaning chemicals and modified atmospheres can lengthen the shelf life of fruit and vegetable varieties, according to studies by the US Department of Agriculture...
An entry level X-ray inspection system offers processors a cost-effective way of meeting the EU's food safety requirements, its UK-based manufacturer claims.
Scientists at the University of Kent in the UK have received€800,000 to study ways nanotechnology can improve the safety and quality ofchilled and frozen foods.
Scientists have developed a new sterilisation method for fruit and vegetables that literally sucks the life out of bugs.
Acrylamide can be reduced or removed before cooking - but the issue remains a major challenge, scientists told last week's IFT conference.