A story from the archives for you inspired by its recent re-appearance on the IFL science Facebook page…back in October 2012 French bee keepers were shocked to find honey of a range of unpalatable (and unsellable) colours including blue and green appearing in their beehives.
Marinating pork in beer before cooking it on the bar-b-q lowers the amount of potentially cancer causing polycyclic aromatic hydrocarbons (PAHs) compared to unmarinated pork.
If you need to reduce your salt intake then don’t go it alone, start experimenting with herbs and spices in your food. That was the findings of research presented at the American Heart Association’s Epidemiology & Prevention/Nutrition, Physical Activity & Metabolism Scientific Sessions 2014.
News this week from the Food Standards Agency (FSA) website that they want your views on allowing cycloastragenol as a novel food ingredient.
Stevia, anyone who’s seen the new Tropicana adverts will know what I am talking about, a natural sweetener from plant extract that is making a splash in a world of artificial sweeteners.
Interesting news from the January edition of the USDA’s Food and Nutrition Research Briefs, giving french fries a dose of infra red before frying reduces the amount of oil the fries absorb by one third.
Yes, believe it or not, some German craft brewers have started to experiment with fruity flavours in their beers. But before I have you all up in arms about the Reinheitsgebot (Purity law), they are adding nothing more to the beer than the normal water, malt, hops and yeast.
I kid you not, some clever people out there have developed a sweet that could actually be good for your teeth. So how does it work? It is the addition of a heat killed strain of Lactobacillus paracasei, known to bind to bacteria that can cause tooth decay (Streptococci) that…
Another story of food fortification or “enrichment” for you, researchers from Wageningen University in the Netherlands have been turning pasta very green by fortifying it with broccoli powder(BP).
..for ice cream enriched with pomegranate by-products??? Well, that is a little doubtful, but the idea behind this piece of research is that the enrichment of the ice cream works on the nutritional level and not on the taste buds.
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