Tag Archives: Food

Seeds and farmers stories

Our food security may be controlled by a small group, fewer than 10 very large corporations. They decide prices, varieties, conditions of growth. SEEDcontrol is a project born from the partnership between formicablu, an Italian science communication agency, and Oxpeckers, a South African Center for Investigative Environmental Journalism. Specifically, the project has been designed by Elisabetta Tola and Fiona Macleod. Read more [...]

Sweet tooth: countering one of our most lethal addictions

Sugar is one of the next targets of health policy makers in Europe. It features as one of the ingredients in the latest food reformulation roadmap, just published by the European Commission. This ingredient has crept up in European diets unprecedented levels. As a result it could have serious consequences for the heath of European citizens, reflected in the increase of diseases such as type 2 diabetes. Today, sugar has become very political. And the debate rages on between those concerned for public health and those in favour of preserving consumer choice, avoiding nanny states interventions and protecting the food industry's market share. Read more [...]

Trans-fats: health time bomb by regulatory omission

Although several European countries, starting with Denmark, have started a battle against trans-fats in process food, the European Commission is dragging its feet to regulate on the matter. As food-related matters are about to take centre stage during Christmas and other end-of-the-year celebrations, EuroScientist looks at what is happening behind the scenes. As more and more stakeholders in the food sector are gradually signing up to reducing the use of partially hydrogenated plant oils in their products, the delays in taking regulatory action appear to be attributable to more than mere bureaucratic inertia. Read more [...]

Food chemistry or food culture

As the last remnants of holiday dinners, lunches, high-teas, suppers and celebratory breakfasts are collated and one last binge with myriad mixed flavors indulged, thoughts turn to taste. Specifically flavor and the combinations thereof. We all know that celebrity chefs are gluttons for an odd mix: sweet and sour is nothing to the TV cook who garnishes peppered okra with crème Anglaise washed down with a curried champagne spritzer with a hint of flint. And there are those who wouldn't think of leaving the supermarket without a good selection of cheese and wine. Read more [...]

A chemical Christmas

The Christmas meal in Britain usually centers on turkey, in Denmark roast pork. The French penchant is for goose, while Germans may opt for suckling pig. Regardless of the fleshy focus, a feast of culinary chemistry is at play when you prepare and cook the big meal. However, if you don't get the chemistry right there's more to worry about than dry meat and vegetables when the microbiology is dished up. Read more [...]