Tag: Food technology

With the global plant-based food market projected to grow from $56.37 billion in 2025 to over $161 billion by 2034, consumer preferences are rapidly evolving. Plant-based trends for 2025 focus on authenticity, functionality, and sustainability, shaped by conscious consumers.

Over 90% of the corn and soy grown in the United States is genetically engineered. This widespread use of major commodity crops is a primary reason why does cereal have bioengineered ingredients, impacting many common processed foods and breakfast staples.

Extrusion technology is now one of the most widely used methods in the food industry, with projections showing increased adoption globally for creating novel products. The versatile high-temperature, short-time (HTST) process offers numerous benefits of extruded food, from nutrition to manufacturing efficiency.

According to a 2023 report by the FAO and WHO, over 50 potential health hazards were identified in connection with lab-grown meat production, highlighting significant unknowns. This critical review will explain why you should not eat lab-grown meat by scrutinizing its health risks, questionable ethics, and debatable environmental benefits.

According to a market research report, the global food stabilizer market was valued at USD 7.5 billion in 2020, underscoring their widespread use in the food industry. Many consumers are unaware that a vast range of common foods have stabilizers, which are crucial for maintaining texture, preventing ingredient separation, and extending shelf life.

According to university curriculum guidelines, a food science degree typically requires foundational courses in general, organic, and biochemistry. This confirms that a deep knowledge of chemistry is not just useful but essential for any serious study of food science, forming the bedrock of modern food technology and innovation.

Did you know that sugar has been used as a food preservative for centuries? While most people associate it only with sweetness, the functions of sugar extend far beyond taste, playing crucial roles in the texture, appearance, and shelf-life of countless foods.

Over 80% of corn and soybeans in the U.S. are genetically modified, and these crops make up a large portion of conventional chicken feed. Concerns often arise regarding whether this affects the safety of the meat, especially when considering the prospect of truly genetically modified chickens..

The global plant-based meat market was valued at approximately $10.33 billion in 2024, reflecting a significant shift in consumer interest. But beyond the market statistics, a more fundamental question remains for many: where does fake meat come from?

Did you know that modified starch 1404, also known as oxidized starch, is a common food additive found in everything from sauces to candies? It is created by treating native starch with a safe, food-grade oxidizing agent like sodium hypochlorite. This process alters the starch's properties to improve food texture, stability, and shelf-life significantly.