The patent-free, open research program aims to improve knowledge around plant and food science to drive plant-based food innovation, including improved textures, flavors and nutrients.
Singaporean low-calorie ice cream brand Callery’s claims to have achieved every dessert lover’s dream of a guilt-free yet still indulgent product using advanced food science.
The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Food scientists are becoming a rare species in Britain, and things
won't change unless schools and food firms start telling young
people there is more to food than a supermarket depot.
Declining numbers of graduates entering the food industry is
seriously threatening the sectors ability to meet the needs for
further growth, warns the IFST.
The lack of food science recruits in the UK is unsustainable if the
country wants to remain a centre for innovation and avoid becoming
the food industry's global admin office, says the head of Britain's
most prestigious...
A new study conducted by the FDA says that acrylamide found in
fried and baked goods is unlikely to cause reproduction problems if
the general public consume it as part of the average daily diet -
but research is ongoing for its carcinogenic...