Thought for Food Blog

Colouring Foods – Naturally Brightening Up Food

Posted by Naomi McGrath

04-Aug-2015 09:33:00

The colour of a food product can have a big influence on how tempting we find it. Food manufacturers take great care in making sure the colour of their products just right. After all, selecting the perfect colour can help make a product stand out on the supermarket shelves, and if it stands out for the right reasons, it’s more likely to end up in a consumer’s shopping basket. Traditionally, artificial colorants have been the substances of choice for many manufacturers when adding colour to their products. But today, there is a bit of a revolution going on in the food industry.

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Topics: labelling, additives, colourants, food production, consumer behaviour

Is Stevia a Trend or the Answer?

Posted by Chris Cattini

15-Apr-2015 13:46:00

Stevia is the name given to extracts from leaves of the plant Stevia rebaudiana used as sweeteners or sugar substitutes. The two main compounds responsible for the sweetness of stevia are stevioside and rebaudioside A, both of which are derivatives of the diterpene, steviol.

  • Stevioside is 250-300 times sweeter than sugar, but possesses a bitter aftertaste. 
  • Rebaudioside A is 350-450 times sweeter than sugar and is less bitter than stevioside, making it a popular option for use in sweetener preparations.
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Topics: diabetes, bacteria, obesity, additives, sugar and substitutes, functional foods, confectionery, analytical techniques, hormones, appetite and satiety, supplements

Nanotechnology – Not a Big Deal?

Posted by Chris Cattini

28-Jan-2015 14:39:00

What is nanotechnology?

The UK Food Standards Agency defines nanotechnology as the manufacture and use of materials and structures at the nanometre scale. A nanometre is one millionth of a millimetre. If you shrink a grain of rice one thousand times, stop for a minute to admire your supernatural size-reducing powers and then proceed to shrink the grain a thousand times again, you will have conjured up a nanoparticle.

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Topics: food safety, labelling, nanotechnology, packaging, salt, additives, regulations and guidance, contaminants, water, novel foods

Taking the Fat Out of Processed Foods

Posted by Chris Cattini

14-Jan-2015 15:37:00

Since the discovery that dietary saturated fats increase plasma cholesterol levels, low fat foods have been an important area of research, mainly because a link was assumed between plasma cholesterol levels and cardiovascular disease risk.

Recent studies have suggested that the connection between saturated fat intake and cardiovascular health is more tenuous than was previously thought. Despite this, advisory bodies, such as the British Heart Foundation, still recommend that people should avoid saturated fats as much as possible and eat small amounts of polyunsaturated fatty acids and monounsaturated fats.

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Topics: acrylamide, processed food, saturated fat, cereals, sensory perception, cholesterol, fibre, dairy, cardiovascular health, additives, fatty acids, sugar and substitutes, consumer behaviour

Healthy Drinks

Posted by Dave Howard

08-Jan-2014 10:42:00

Water

There are many options for what to drink, but for most people who have access to safe drinking water, water is the best choice: It’s calorie-free, and it’s as easy to find as the nearest tap.

Water provides everything the body needs—pure H2O—to restore fluids lost through metabolism, breathing, sweating, and the removal of waste. It’s the perfect beverage for quenching thirst and re-hydrating your system.

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Topics: caffeine, diabetes, cardiovascular health, additives, water, sugar and substitutes, carbohydrates

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