Food

Food science for all

Weekly comment

Food science for all

Food scientists are becoming a rare species in Britain, and things
won't change unless schools and food firms start telling young
people there is more to food than a supermarket depot.

Why we like fatty food

Why we like fatty food

By Anthony Fletcher

A study attempting to find out exactly why we prefer fatty foods
could help manufacturers to design tasty, low-fat foods that are
less likely to make people overweight.

Progress in polyphenol research

Progress in polyphenol research

By Dominique Patton

A French investigation into daily consumption of polyphenols, the
antioxidant compounds found in all plant-based foods, will help
advance scientific knowledge on how they influence our health and
could one day lead to polyphenol RDAs.

Food safety for all

Weekly Comment

Food safety for all

After all the increased safety procedures put in place over the
past decade, one might have been lulled into thinking that
poisonings and deaths from food contamination would be rarer than
before. While it is true that the new regulatory...

In food makers we trust?

Weekly comment

In food makers we trust?

In among the hollers about obesity and the concerns over nutrition,
food companies now need to work hard to ensure they clinch public
trust, as a matter of insurance. This means more than compliance on
traceability and labeling. This...

Turning food into trash

Weekly Comment

Turning food into trash

Water, we save. Energy, we conserve. But food, it seems, we can
waste, junk and bin and no-one cares. Except one crusader, whose
20-year project has proven what should have been obvious in the
first place: our attitude to food is...

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