Citric acid, glycine addition could cut acrylamide, keep flavour
Addition of citric acid and glycine could reduce the formation of acrylamide, but not affect flavour, suggests a model study from the UK.
Archives for July 9, 2006
'Bad eaters' to blame for obesity, not 'bad foods', says TV host
There are no obesity-causing bad foods, only bad eaters, according to the celebrated host of the Food Network's "Good Eats" and "Iron Chef America" Alton Brown.
Schwarzenegger to address school nutrition experts
California Governor Arnold Schwarzenegger is to address the nation's nutrition professionals on the strengthening of school nutrition programs at the annual National Conference of the School Nutrition Association due to take place next week in Los...
Weekly comment
Organic food is selfish
The rise of organic food is a knee-jerk reaction to consumer health fears, and threatens to unhelpfully steer us away from improving the quality of food generally.
Flavor firm uses nanotechnology for new ingredient solutions
Blue Pacific Flavors has entered into an exclusive partnership with nano processing firm MicroFluides, a move the company says will allow it to create new food solutions that combine the science of taste receptor technology and nano process engineered...