Food Chemistry

Chemical fingerprints confirm the saffron fraud

Saffron from Spain is one of the world's most superior varieties, but the majority of this product which is labelled and exported as such originates in other countries. Scientists from the Czech Republic and Spain confirmed ...

dateJan 20, 2016 in Other
shares24 comments 0

Scientists reduce sweetener stevia's bitter bits

Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical โ€“ rather than chemical โ€“ means, as noted in the Oct. 14 issue of the journal Food Chemistry.

dateNov 11, 2015 in Other
shares27 comments 0

What causes the sunlight flavour in milk?

Most of us have tasted milk that has been left in the sun โ€“ it has a distinctive off-flavour. The reason is that milk and other dairy products turn rancid when exposed to light.

dateMar 03, 2015 in Other
shares8 comments 0

Institute of Food Research announces test for horse meat

Scientists at the Institute of Food Research on the Norwich Research Park have teamed up with Oxford Instruments to develop a fast, cheap alternative to DNA testing as a means of distinguishing horse meat from beef. Because ...

dateDec 01, 2014 in Other
shares0 comments 0