All Food Science & Technology articles – Page 2
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NewsBacteria-based fat-free whipped cream could soon be on the menu
Food researchers at the University of Copenhagen have developed a fat-free whipped cream prototype built using bacteria instead of milk fat in both velvety and stiffer varieties.
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FeaturesCitric acid's journey from sunny Sicily to industrial London
Like other major seaports, the hinterland of London’s docks was once a hive of industrial activity.
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FeaturesThe perplexing progress of pickling and preservation
In 1819, two former school friends, Thomas Blackwell and Edmund Crosse, were apprenticed to a firm making pickles and sauces.
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FeaturesA deep dive into the story of vinegar
The material used in chip shops is generally not vinegar at all.
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