Bioinformatics may isolate food allergy proteins

By Chris Mercer

05-Aug-2005 Last updated on 18-Mar-2017 at 16:00 GMT

A team of UK scientists will analyse and demonstrate how bioinformatics could help food companies improve their products, from pin-pointing allergy-causing proteins to identifying the cause of batch spoilage.

Fortified milk could raise folate status

03-Aug-2005

Fortifying milk with folic acid offers an accessible source of the vitamin, report Dutch researchers who tested bioavailability of the nutrient in a clinical trial.

Ultrasound technique offers faster, safer dairy processing

26-Jul-2005

Ultrasound technology, set to be piloted in dairy processing by Australian food scientists, offers cost-savings to producers by drastically improving the speed and hygiene of ultrafiltration, writes Chris Mercer.

Ultrasound project to manipulate dairy processing

07-Jul-2005

Scientists are developing ultrasound technology for the dairy industry capable of slashing production costs and enabling new, high-value products by manipulating ingredients during processing, writes Chris Mercer.