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Chemical in sweetener “genotoxic”, says research
According to latest research, a chemical formed when we digest sucralose, a widely used sweetener, is “genotoxic”.
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North Carolina State University
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Are milk cartons detracting from freshness?
Paperboard milk cartons, ubiquitous in almost every American school, do not preserve milk freshness as well as other packaging options, research has found.
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New framework proposed to regulate engineered crops
Current methods for crop safety testing have been challenged by researchers with new approaches encouraged for genetically engineered (GE) crops.
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Should we wash chicken before cooking or not?
Researchers have found that raw chicken can contaminate surfaces whether you wash it or not, so what should you do?
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Education of dairy product labels could improve consumer understanding
Scientists from North Carolina State suggest that a deeper understanding of the terms seen on food product labels will create a more positive perception of consumer products
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Could green tea inhibit the SARS-CoV-2 virus?
A study from North Carolina State University finds some foods have the ability to inhibit a crucial enzyme in the SARS-CoV-2 virus.
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Can changing food packaging improve product nutrition quality?
Researchers from Illinois State University, North Carolina State University, University of South Carolina, and University of Maryland looked at the influence FOC nutrition labels have on brands.
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Self-driving labs: from science fiction to science fact
New insights into the plausibility of a fully-automated laboratory are giving industry food for thought.
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Study reveals “critical insights” to increase milk consumption among children
Milk consumption among children has been declining for decades, which could have long-term implications for health, according to the study authors.
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Researchers develop “most efficient” method to convert restaurant grease into methane
By adding grease interceptor waste (GIW) in with wastewater sludge, utilities can allegedly produce more methane, designed to make the entire operation more efficient.
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Emerging technologies with automation
28 February 2013 | By David Green, Faculty of Food, Bioprocessing and Nutrition Sciences, North Carolina State University
With growing labour costs in Asia, a renewed focus on reducing food waste and worldwide demand for seafood due to its high protein content, health promoting omega-3s and rich source of micronutrients, seafood processors are looking for innovative ways to internally cut costs and automation may just hold the key.…
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The role of microstructure in texture perception
13 May 2011 | By Fred van de Velde & H. Jan Klok, NIZO Protein Centre, NIZO food research and Tristan Laundon & E. Allen Foegeding, North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences
Foods are eaten not only for their nutritional value but also for the pleasure of eating. Food producers reformulate their products to comply with consumer trends on fat, salt and sugar reduction as well as to reduce the number of additives. The number one goal is to maintain consumer acceptance.…
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Lee-Ann Jaykus Assumes Presidency of the International Association for Food Protection
11 August 2010 | By International Association for Food Protection
Lee-Ann Jaykus assumed the presidency of IAFP at the conclusion of IAFP 2010 in Anaheim, California...
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IAFP 2010
11 August 2010 | By International Association for Food Protection
IAFP 2010 was another successful meeting for the International Association for Food Protection. The three-day meeting concluded August 4, 2010 with a record-breaking international audience of more than 2,170 food safety professionals...
