Scientists have discovered a plant pigment in red wine that may be responsible for headaches: with the hope this knowledge could ultimately help winemakers create gentler drinks.
As we navigate the complex challenges of our global food system, the imperative to innovate sustainably has never been more pressing. This World Food Day Katy Askew, MD at IFIS Publishing, suggests knowledge-sharing and collaboration are key to accelerating...
Technical expertise in areas like nutrition, science and regulatory affairs is increasingly shaping early-stage food and beverage innovation, according to Leatherhead Food Research.
European regulators and consumers have been steadfast in their rejection of genetic modification in food. The idea of ‘Frankenfood’ has been a potent symbol of the bloc’s resistance to scientists ‘meddling’ in food production. But are there any lessons...
Scientists are using music and sound to make food taste better. Could this help food innovators discover the Holy Grail: healthy food that tastes good.
Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
SCIEX and the US Department of Energy's Oak Ridge National Laboratory (ORNL) have signed a licensing agreement for technologies around analytical chemistry equipment.
The European food industry has published voluntary research principles to ensure robust and transparent science – but questions remain over how they will be put in place and enforced.
Trivial scientific information presented on packaging in the form of graphs or formulas can lead consumers to believe a product is more effective, according to new research.
The long running controversy over the Séralini study linking Monsanto GM crops and herbicides to cancer took a fresh twist today as the widely criticised article was republished in a second journal.
Rheonix has received a $500,000 grant to expand its pathogen detection system from the evaluation of recreational water to detection of pathogens in food and beverages.
A 'groundbreaking' new report from an alliance of more than 50 nutrition experts and NGOs has identified three key areas of focus in the global battle against malnutrition.
Agilent Technologies has partnered with a polytechnic to open a laboratory and help small and midsize enterprises maintain strict safety and quality standards.
Separating food science from food fiction is the aim of a free live webinar to be staged on Thursday, January 24, 2013. FoodManufacture.co.uk has teamed up with the Institute of Food Science & Technology (IFST) to help move the debate about challenging...
Researchers are developing a Wikipedia-like information platform that aims to translate scientific research into information the food industry can use to spur innovation, according to ttz Bremerhaven project manager Annika Gering.
The Royal Society, the UK's national academy of science, has issued a list of what it considers to be the 20 most significant inventions in the history of food and drink.
Researchers at the University of Georgia are exploring whether rosemary or black pepper could tackle mental fatigue as part of a series of studies financed by the McCormick Science Institute.
A review of the scientific literature does support the potential of non-nutritive sweeteners to aid weight loss, says a consultant and author of a published meta-analysis.
New opportunities for food scientists are expected to open up in 2010, according to a recruitment specialist, as the sector has weathered the recession relatively well and is taken advantage of the pool of job-seeking talent.
Nutrition studies of beverages funded solely by industry are four
to eight times more likely to report favourable conclusions for the
sponsors than studies with no industry funding, say researchers
from the US.
One cannot envy the chief executive faced with a scientific study
that casts doubt over the efficacy or safety of his core product.
But avoiding a sales slump, media vilification and even charges of
fraud means squaring up to such...
The food and agriculture organisation of the United Nations (FAO)
has launched an initiative to help students, researchers and
scientists from developing countries gain free and low cost access
to scientific literature
Brand names have a unique impact on our brains and engage the
"emotional", right-hand side of the brain more than other words,
new experiments suggest. They are even more easily recognised when
they are used in capital letters,...
European food research institute NIZO is to host a conference that
aims to present the most recent developments in dairy technology
and will focus on the relationship between food texture and taste
and new and advanced process technologies.
Consumer representatives and experts from the fields of science,
industry and food law enforcement have been appointed to a core
stakeholder group established as part of the UK Food Standards
Agency's review of the Over Thirty...
The food children eat might play as big a role as books and
computer screens when it comes to causing short-sightedness,
reports UK science journal the New Scientist
Boundaries of science were pushed further recently when scientists,
trying to create alternative food sources for astronauts, revealed
that we could grow meat on demand, without slaughtering fish or
animals, the New Scientist reports...
Dutch life science company DSM has entered into a co-operation with
technology company Avantium Technologies to discover new and
improved catalytic systems relevant to DSM's life sciences
business.
Maternal diet can influence a babies taste for certain foods,
recent researchpublished in the New Scientist, suggests. A team of
scientists at the EuropeanCentre...
