After filleting, there are still lots of valuable and nutritious parts of the fish left, such as the backbones, heads and fins. By dipping these side streams into a specially developed solution, containing ingredients such as rosemary extract and citric acid, their shelf life can be extended significantly, giving a useful window of time to process them further Continua la lettura
Food science students in Dale Bumpers College of Agricultural, Food and Life Sciences at the U of A developed a new recipe for gummy treats in an effort to promote healthier snacking Continua la lettura
A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses Continua la lettura
In Denmark and the rest of Europe, you see lots of yellow rapeseed fields and most of the rapeseed protein is used for animal feed Continua la lettura
A new research project, PROFERMENT, run by the Department of Food Science at the University of Copenhagen, has received DKK 56 million from the Novo Nordisk Foundation to develop the fundamental knowledge required to invent a completely new category of sustainable, plant-based foods as an alternative to animal protein sources Continua la lettura
Eating at least two serves of fruit daily has been linked with 36 per cent lower odds of developing type 2 diabetes, a new Edith Cowan University (ECU) study has found Continua la lettura
Astronauts have been going to space since 1961, but they still don’t have a refrigerator to use for keeping food cold on long missions to the moon or Mars Continua la lettura
Food advertisements targeting kids can encourage poor eating habits that contribute to obesity; however, not all children are susceptible Continua la lettura
