9 Food Lies People Are Telling You, From Casual Myths To Straight Up Betrayal

This sparkling red is traditionally served chilled, because it tastes better that way. Also your pinot noir? It could use a 40 minute vacation to the fridge before you drink it. Not ice cold, but under 65 degrees . Try it, thank me. You’re welcome. 3 Flickr : Blue moon in her eyes Let’s just take this stinker apart once and for all. Truffle oil has about as much to do with real truffles as artificial raspberry flavoring has to do with raspberries (it comes from the ass-end of a beaver — seriously). Most truffle oil is made by adding a synthetic compound called 2,4-Dithiapentane to olive or grapeseed oil. 2,4-Dithiapentane is one of the compounds that gives truffles their pungent aroma. By isolating this compound and infusing it into oil, what you are getting is essentially one aromatic profile from a truffle dumped into oil. If you think a whole bottle of that is as good as a single slice of a real truffle, go ahead and drink the stuff for all I care. Just keep it away from me. 4 Flickr : Blinded By The Bite! I know, I know.

Food porn may be an appetite turn-off

The assays also were added to the group’s Microbiology Laboratory Guidebook . “It’s a very, very powerful technique,” said George Tice , research and development director of food diagnostics for DuPont Nutrition and Health. “One very nice feature about it is, depending on how you define your target, you can make it very specific for a strain of bacteria or a genus of bacteria.” In the late ’80s, now-retired DuPont scientist Vinay Chowdhry and a team zeroed in on a Nobel Prize-winning technology called polymerase chain reaction (PCR), which uses the DNA in an organism to identify another specific organism. DuPont became a pioneer in advanced food safety testing by applying the prize-winning science to the pathogen detection process in food and became the “first to introduce an automated detection system,” Tice said. Before DuPont’s BAX system was introduced, the gold standard was taking cultures, measuring them and letting them grow in a petri dish, which took at least five days, said Cathy Andriadis , global public relations leader for DuPont Nutrition and Health. In contrast, the BAX system delivers results in 10 hours or less. Meat, dairy, poultry and produce processors, large manufacturers of food and third-party labs that conduct food safety tests in products and in work environments are DuPont’s customers. The BAX system has been certified by the U.S. Food and Drug Administration and U.S. Department of Agriculture for more than a decade, along with China’s equivalent food regulatory authority. It is an integral part of DuPont’s food diagnostics work, which operates in a global industry of food pathogen testing that is growing 8 percent to 10 percent each year.

DuPont pioneers food safety testing process

Perhaps not, but it may make you enjoy your food less, according to a new study. It found that overconsumption of foodie images can stifle your appetite. In the study , which was published in the Journal of Consumer Psychology, researchers from Brigham Young University in Hawaii recruited 232 people to look at and rate pictures of food. In one test, half of the participants viewed 60 pictures of sweet foods such as cake, truffles and chocolates, while the other half looked at 60 pictures of salty foods such as chips, pretzels and French fries. They were then asked to rate how much they enjoyed the snack. Interestingly, those who had viewed the salty food porn pictures enjoyed the snack less than those who viewed the sweet “food porn” shots. In a way, you’re becoming tired of that taste without even eating the food, said study co-author Professor Ryan Elder of Bingham Young University. It’s sensory boredom you’ve kind of moved on. You don’t want that taste experience any more. The findings are contrary to another recent study , which found that food porn activates hunger and desire for fatty foods. Either way, vision plays a big part in our enjoyment of eating. “Half the brain is visual in some sense,” says Oxford University’s Charles Spence , an experimental psychologist.

From Farm to Table: Reducing Waste in the Food Chain

Following its harvest, food goes through a processing phase which allows manufacturers to accommodate the changing tastes and needs of the marketplace. For example, Dows food processing solutions allow the removal of allergens such as gluten giving consumers the opportunity to enjoy increased options that accommodate their dietary restrictions. In dairy processing, Dow offers products that help producers create products that allow for easier handling, greater productivity, superior sanitation, and processing energy savings. Food spoilage is a major contributor to the food waste problem, and keeping packaged foods fresh on the inside while protecting it from outside invaders and delaying spoilage is one of the most obvious consumer benefits in the food chain. Dows resins for flexible stand-up pouches use less material to package items such as soups, baby food and baking ingredients, locking in nutrients to form a barrier against ripening agents or molds that cause food decay. These lightweight packages also mean that more food can fit into each truckload, and vehicles use less fuel to distribute the food, in turn reducing carbon footprints – a win-win for everyone in the supply chain. For more information: Facebook About Dow Dow ( DOW ) combines the power of science and technology to passionately innovate what is essential to human progress. The Company connects chemistry and innovation with the principles of sustainability to help address many of the world’s most challenging problems such as the need for clean water, renewable energy generation and conservation, and increasing agricultural productivity. Dow’s diversified industry-leading portfolio of specialty chemical, advanced materials, agrosciences and plastics businesses delivers a broad range of technology-based products and solutions to customers in approximately 160countries and in high growth sectors such as electronics, water, energy, coatings and agriculture. In 2012, Dow had annual sales of approximately $57billion and employed approximately 54,000people worldwide. The Company’s more than 5,000 products are manufactured at 188sites in 36countries across the globe.