Nestle to use molecular physics to improve their food

One of the coolest things about the book Fast Food Nation is its outline of taste science. There are scientists out there whose only job is to harness taste at the molecular level and then comb out all the impurities that hinder that taste. It’s a fascinating field of study, one open to much debate because of its subjectivity, and now Nestle Research Center is jumping on the bandwagon:

Nestlé Research Center, in collaboration with the University of Bristol, are pushing back the boundaries of scientific knowledge for the food industry by using molecular physics to explore the properties of carbohydrates in food.

And expanding understanding could lead to food formulation with improved flavour impact and nutritional value, suggest the researchers…

…Dr. Ubbink explained that the food industry is being challenged with increasing demands on flavour impact, nutritional value, food stability, consumer acceptance and so on, and in order to optimise our food systems and processing routes new rational ways need to be found.

The science in this particular case focuses on how specific kinds of sugar can crystallize. They can actually control carbohydrates and reduce the fatty acids without sacrificing the taste.

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