Thought for Food Blog

Food Fraud Costs the Global Food Industry $10-15 Billion Annually

Posted by Chris Cattini

04-Apr-2016 10:00:00

In 2008, melamine was added to milk and infant formula to increase its protein content. This led to the hospitalisation of around 54,000 infants, 6 deaths from kidney stones and, ultimately, a number of criminal prosecutions, resulting in 2 executions.

In 2013, horsemeat was found in burgers and ready meals sold in UK supermarkets. Although not physically harmed, consumers – who thought they were eating beef – were less than happy. The incident highlighted the vulnerability of the food supply chain and Tesco, one of the supermarkets selling the adulterated meat, underwent – €300 million drop in market value.

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Topics: milk and milk substitutes, food safety, labelling, organic, honey, meat, dairy, regulations and guidance, contaminants, traceability, food fraud, food economics, analytical techniques

The Role of Monosaccharides

Posted by Dave Howard

26-Apr-2012 08:19:00

Carbohydrates can be classified as monosaccharides, oligosaccharides, and polysaccharides.

Monosaccharides are simple carbohydrates containing between three and eight carbon atoms, the most common having five or six. They consist of a single sugar molecule – mono meaning ‘one’ and saccharide ‘sugar’.

Monosaccharides are often classified by both their number of carbon atoms and their functional group. For example, an aldohexose is a monosaccharide that contains a total of six carbon atoms including that of an aldehyde in its structure. Similarly, a ketopentose has five carbon atoms in its structure including the one in the keto group.

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Topics: monosaccharides, honey, fruit, vegetables, sugar and substitutes, carbohydrates

Flavourings

Posted by Dave Howard

03-Apr-2012 09:35:00

The development and growth of the flavour industry

People are hugely influenced by their sense of taste and smell. Arguably, therefore, human history is closely tied to the development and usage of flavours.

In earlier times, only herbs and spices could be employed for seasoning purposes, whereas today a broad spectrum of flavourings are available; not only for use in people’s own kitchens, but also for the production of food on an industrial scale.

 

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Topics: nutrition, salt, herbs, spices, honey, nutrients, amino acids, sugar and substitutes

Honey - The Bees Have Buzzed Off!

Posted by Naomi McGrath

02-Nov-2011 13:03:00

Honey has long been consumed by humans. Reports suggest that it has been collected for at least 10,000 years, and, in addition to its use as a food source, it also has cultural and religious significance in many countries. Furthermore, honey has an extensive history of use in health care for the treatment of a multiplicity of ailments.

Among the many health benefits attributed to honey are its favourable effects on cardiovascular health. Compared to other sugar sources, evidence suggests that consumption of honey can lead to more modest rises in blood glucose and insulin. It has also been found to lower blood lipids and LDL-cholesterol, and elevate HDL-cholesterol.


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Topics: cancer, antioxidants, pollination, pesticides, bees, honey, cholesterol, agriculture, cardiovascular health, environment and sustainability

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