Leibniz-Institute for Food Systems Biology

news

Identifying cocoa off-flavours reliably

23 April 2021 | By Bethan Grylls (New Food)

There has been a need to develop a more reliable way to detect off-flavours in cocoa, which have previously caused immense economic damage for producers. Now we have one...

news

Researchers develop method to identify harmful benzene in flavourings

27 March 2020 | By Sam Mehmet (New Food)

Using cherry beverages as an example, researchers have discovered that flavouring containing benzaldehyde can develop harmful benzene under the influence of light.

news

New methodological approach developed for food analysis

7 August 2019 | By Rachael Harper (New Food Magazine)

Scientists have developed a new methodology that could simplify and accelerate the quality control of food.

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Recommended

Leibniz-Institute for Food Systems Biology

Identifying cocoa off-flavours reliably

Researchers develop method to identify harmful benzene in flavourings

New methodological approach developed for food analysis