First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety

Latest news

4 ways to reap the biggest benefits from your coffee beans

30th March 2016

A caffeine hit is a caffeine hit, right? Think again. You’ll get the energy boost regardless, but you may be unintentionally slashing the health benefits of your beans depending on factors like when you drink it and how you store it.
Read more


Purple bread is the new superfood?

30th March 2016

First there were purple and blue-violet potatoes, and now there’s purple bread. Packed with fibre and protein, this new type of bread is easier to digest than its white counterpart according to its inventor, a Singaporean researcher.
Read more


Scientists are using chemistry to fight off counterfeit coffee.

28th March 2016

You wait in line for your daily cup at your favorite coffee shop, like every morning. But today, something seems wrong with your precious, life-giving cup of joe. As the steam clouds your vision, you notice the familiar, nutty scent is tainted with hints of — what is that, a barnyard? And upon taking your first sip, instead of tasting the notes of “nectarine and chocolate” you were promised — bitter grass. Your coffee tastes like grass.
Read more


Scientists develop Anthocyanin-Fortified Bread for diabetics

8th March 2016

Good news for diabetics who must limit bread intake due to its high glycemic index. Food scientists from the National University of Singapore (NUS) found incorporating anthocyanins into bread resulted in a bread that can be digested at a slower rate, improving blood glucose, according to a new study published in the journal Food Chemistry.
Read more


How high-powered microscopes can help make fat taste even better

27th February 2016

Tell me to picture something “awe-inspringly beautiful,” and my mind will probably wander to an infinite pile of baked goods, a cheese store with endless free samples, or any other stockpile of rich, buttery milk fat. It turns out that many scientists would agree with me.
Read more


Anthocyanin from black rice used to make 'diabetic friendly' bread recipe

26th February 2016

A recipe for making bread that could help diabetics better control blood glucose has been developed by food scientists from the National University of Singapore.
Read More


Food scientists create healthier, diabetic-friendly bread.

25th February 2016

A team of food scientists from the National University of Singapore has successfully formulated a recipe for making healthier, diabetic-friendly bread by adding a natural plant pigment, called anthocyanin, extracted from black rice.
Read more


Should you abandon eating fried foods?

23rd February 2016

While there are plenty of health gurus urging you to ditch fried foods, at least one study wants you to think twice. A study published in Food Chemistry found that the antioxidant content of deep-fried potatoes, pumpkin, tomatoes, and eggplant was significantly higher than sauteed or boiled veggies.
Read more


Study looks at sunflower phospholipids to encapsulate and deliver omega-3

19th February 2016

For functional food manufacturers and marketers who aim for a GMO-free label, encapsulating omega-3 fatty acids in sunflower phospholipids may be a solution.
Read more


Carotenoids get a bioaccessibility boost in linseed oil nanosemulsions

2nd February 2016

Researchers test linseed oil nanoemulsions as a way to increase carotenoid’s bioavailability and stability, bringing its health benefits to more supplements and functional foods.
Read more

Wine tasting notes — best sipped with bacteria

29th January 2016

With the supermarket shelves full of antibacterial sprays and cleaners you could be forgiven for thinking that bacteria are an enemy we have to destroy. But life without bacteria would be very poor. Without bacteria there would be no coffee for breakfast, cheese for lunch or cocoa before bed — and we would not be able to sample a glass of wine while we relax in front of the television. And it seems that as well as helping to make wine — playing an important role in fermentation — it’s bacteria that help us to taste and smell wine. Let’s take a look at how this happens — first at the bacteria and then how chromatography helped researchers see how microbes make wine come alive in our mouths.
Read more


Study suggests deep-frying vegetables may lower the risk of diabetes.

28th January 2016

Love deep-fried foods but you're trying to eat healthier? Well, according to a recent Spanish study, you can do both at the same time. It might sound too good to be true, but apparently, deep-frying your vegetables actually makes them MORE healthy than if you were to boil them or eat them raw.

The study, published in Food Chemistry, claims that deep-frying vegetables in virgin olive oil has hidden benefits you were most likely blind to. Here's the thing -- when vegetables are deep-fried, phenols and antioxidants already present in the olive oil are then transferred from the oil to the veggies. This boosts the healthy compounds in the veggies themselves. Pretty awesome, right? We think so too!
Read more


Chemical fingerprints confirm saffron fraud

22nd January 2016

Saffron from Spain is one of the world's most superior varieties, but the majority of this product which is labeled and exported as such originates in other countries. Scientists from the Czech Republic and Spain confirmed this false labelling after analyzing 44 commercial products. By using a new technique based on each type of saffron's unique chemical 'fingerprint', the scientists have proved that over 50 percent of the samples were fraudulent.
Read more


A fat lot of good: Vegetables deep-fried in olive oil are healthier than boiled or raw

22nd January 2016

Vegetables that are deep-fried in extra virgin olive oil contain more healthy phenols and antioxidants than raw or boiled vegetables - important properties that reduce the risk of cancer and type 2 diabetes, Spanish researches have found.
Read more


Could frying vegetables in olive oil bring health benefits?

21st January 2016

There's something about biting into crisp, crumb coated foods which often enclose gooey, cheesy filling. Or the joy of nibbling on deep-fried treats on a winter evening or while having friends over. Easy to dish out and delicious to the last bit, crispy food is everyone's favourite. But we are also all well aware about the dangers they come with when it concerns our health. Talk about obesity and heart disease, and they contribute hugely to the cause. So yes, we try and stay away from this category of foods as much as we can, trying to binge only occasionally.
Read more


How frying is 'HEALTHIER than boiling': Sautéing vegetables in olive oil 'increases antioxidants - helping prevent cancer and diabetes'

21st January 2016

Budding chefs eager to cook up healthy meals for friends and family face a barrage of conflicting advice. There are advocates of the raw food diet, who abhor the thought of cooking. And then there are those who believe black pudding to be the latest superfood.

But, now a team of Spanish scientists have added a new theory to the mix. They suggest frying vegetables is a healthier alternative to boiling - as long as the cook is using extra virgin olive oil.
Read more


Is your fish on medication? Chromatography Investigates!

15th January 2016

Use of pharmaceuticals is increasing — with an increase of around 50% in market value over the last ten years to almost one trillion dollars. A growing population living longer, coupled with greater access to health care around the world, means we are consuming more pharmaceuticals than ever before. And whilst this may mean a better life for humans — it doesn’t for the world’s ecosystems. –
Read more