By George Dvorsky and Joseph Bennington-Castro. The chemicals contained in plastics can be quite harmful. But given that "plastic" can mean a wide variety of substances, it's difficult to know which ones are bad for us. Here’s everything you need to know about plastic and an its impact on your health. [MORE]
More on this topic from Food Safety Magazine at: The Safety of Beverages in Plastic Bottles.
The global population is on track to reach 9 billion by 2050. What are all those people going to eat? With billions of people adding more animal protein to their diets — meat consumption is expected to double by 2050 — it seems clear that arable land for raising livestock won’t be able to keep up. "That’s one reason why I’m excited about innovations taking place now in food production, which especially interests me as someone who worries about the poor getting enough to eat." Food scientists are developing plant-based alternatives to meat that are produced more sustainably.[MORE]
A recent food physics article from (where else?) the Improbable Results science blog (1/2013).
Abstract: Cereals microstructure is one of the primary quality attributes of cereals. Cereals rehydration and milk diffusion depends on such microstructure and thus, the crispiness and the texture, which will make it more palatable for the final consumer. Magnetic Resonance Imaging (MRI) is a very powerful topographic tool since acquisition parameter leads to a wide possibility for identifying textures, structures and liquids mobility. It is suited for non-invasive imaging of water and fats. Rehydration and diffusion cereals processes were measured by MRI at different times and using two different kinds of milk, varying their fat level. Several images were obtained. A combination of textural analysis (based on the analysis of histograms) and segmentation methods (in order to understand the rehydration level of each variety of cereals) were performed. According to the rehydration level, no advisable clustering behavior was found. Nevertheless, some differences were noticeable between the coating, the type of milk and the variety of cereals. [Full text of article]