Food scientists: We can detect much more food fraud

Researchers from University of Copenhagen have reviewed the use of NIR spectroscopy to detect food fraud in a special issue of the scientific journal Current Opinion in Food Science, which reports on food science innovation.

Re-thinking waste from yogurt production

It takes four kilograms of milk to make just one kilogram of Greek yogurt. That means a lot of natural nutrients from milk are not readily being captured and Australians consume a lot of Greek yogurt.

Nanoparticles in baby formula: should parents be worried?

There's a lot of stuff you'd expect to find in baby formula: proteins, carbs, vitamins, essential minerals. But parents probably wouldn't anticipate finding extremely small, needle-like particles. Yet this is exactly what ...

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