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The momentum for green chemistry and more sustainable products is gaining. Consumers are demanding more biobased, less toxic, and more ‘natural’ products, showing a definite move away from petroleum-based products, towards renewables. Here, Alejandro Marangoni explains that oxidative stability must be ensured to achieve an effective transfer.
Resistance to antimicrobials continues to challenge the food and health sectors. Here, New Food investigates the causes behind this life-threatening immunity and the actions being taken to combat the looming crisis.
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
The scientists highlighted that more and better research on antibiotics in animals is urgently needed to help guide decision-making on the best and safest use of antibiotics in future.
Alejandro Marangoni, Professor at the University of Guelph, explains how the viscosity of a lubricant can have both positive and negative implications, and looks to how this is best controlled and managed.
Predictions in the report by Dalhousie University and the University of Guelph are allegedly made using historical data sources, machine learning algorithms and predictive analytics tools.
Researchers from the University of Guelph found that crude oil exposure is toxic to the hearts of fish, and could impair their migration habits.
18 October 2011 | By University College Cork
On 21-23 February 2012, an international Ice Cream Science and Technology Training Workshop will be hosted...
10 September 2009 | By Gauri S. Mittal, Professor, School of Engineering, University of Guelph
The presence of foreign bodies (FBs) in processed foods is one of the major concerns of the food industry, and their detection and identification are important in quality assurance and safety. An FB is any undesirable piece of solid matter present in a food product. When foods are manufactured or…
29 July 2005 | By H. Douglas Goff, Ph.D., Professor of Food Science, University of Guelph, Canada
Ice cream and related desserts have been manufactured for centuries, the history of which is a fascinating tale replete with old-fashioned imagery of wholesomeness, tradition, family fun and folklore1. Today, though, ice cream is a very large global business that is anything but standing still in tradition. This paper will…
