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Blue LEDs Can be Used to Preserve Food
Thursday, July 16, 2015
Blue light emitting diodes (LEDs) have strong antibacterial effect on major foodborne pathogens and can be used as a chemical-free food preservation method, a new study has found.

FDA Declares Trans Fatty Acids Unsafe for Consumption
Wednesday, July 15, 2015
TFAs are widely recognized as the most harmful fat with regard to causing cardiovascular disease (CVD).

Bibby Scientific and Aske Stephenson bring Molecular Mixing to Cocktail Mixology
Thursday, July 02, 2015
The two companies form a new partnership to produce innovative pre-bottled cocktails.

Fat, Sugar Cause Bacterial Changes that may Relate to Loss of Cognitive Function
Wednesday, July 01, 2015
A study has indicated that both a high-fat and a high-sugar diet, compared to a normal diet, cause changes in gut bacteria that appear related to a significant loss of "cognitive flexibility," or the power to adapt and adjust to changing situations.

Intertek Gears up for Increasing Demand in Food Services
Wednesday, July 01, 2015
Intertek, a leading quality solutions provider to industries worldwide, is expecting the demand for its food services business to increase in the Gulf region during Ramadan.

How Anthrax Spores Grow in Cultured Human Tissues
Wednesday, June 24, 2015
New findings to help predict risk and outcomes of anthrax attacks.

Food Research at the Microscale
Monday, June 22, 2015
Thermal stage microscopy allows food science microscopists to analyze samples under a range of conditions.

Chocolate, Chocolate, It's Good For Your Heart
Monday, June 22, 2015
Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.

MRSA Contamination Found in Supermarket Pork
Monday, June 22, 2015
A survey carried out earlier this year has found the first evidence of the ‘superbug’ bacteria Methicillin-Resistant Staphylococcus Aureus (MRSA) in sausages and minced pork obtained from supermarkets in the UK.

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