Eating bugs may not seem appetizing, but according to John Coupland, PhD, CFS, Professor of Food Science at Penn State University and member for the Institute of Food Technologists (IFT), insects are a sustainable alternative protein source with nutritional benefits that can’t be ignored.
John Coupland, PhD, CFS
Food and Agriculture Organization of the United Nations
This column offers information about how milk products can be contaminated by Bacillus cereus, which can lead to foodborne illness.
News about food science research, food companies, food regulations, and consumer/marketplace trends
News about food science research, food companies, food regulations, and consumer/marketplace trends.
Process change ensures quality end product for creamery
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).