Tag: Research

The stronger our memory is of a certain food, the more likely we are to choose it – even if it is the more...

In 2014, rates of infection from a serious form of E. coli and one of the more common Salmonella serotypes decreased compared with the...

While examining how airplane noise affects the palate, Cornell food scientists found sweetness suppressed and a tasty, tender tomato surprise: umami. A Japanese scientific term,...

Massachusetts Institute of Technology (MIT) chemists have devised an inexpensive, portable sensor that can detect gases emitted by rotting meat, allowing consumers to determine...

DSM welcomes a newly-published paper that examines the vitamin E status of 20- to 59-year-old adults living in the Seoul metropolitan area of South...

Enzymotec reports positive results from a clinical trial comparing the effectiveness of Vayarol versus Ethyl Esters of Omega 3 (EE, which are the active...

The global membrane market in the food industry is expected to grow at a compound annual growth rate of 6.41% during the period 2014-2019,...

The global malic acid market will grow to US$206.1 million by 2020 from $146.4 million in 2013, as Increasing acidulant and artificial flavorant demand...

Chr. Hansen has created a new research and development consortium and secured strain access and commercialization rights to strengthen its capabilities and gain access...

Novel methods of business education and a better, internationally comparable description of the job qualifications in packaging are needed to prevent a skills gap...