Links

• The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation. (Peter Barham)
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• The art and science of choosing, preparing and eating good food. (Thorvald Pedersen)
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• The scientific study of deliciousness. (Harold McGee)

Tokyo Food page

English news and reviews from Japanese food culture and restaurants

Photos from Marc Powell food happening


Food Jammers, TV show with modded food ideas, really great, crazy ideas! Video blog etc.


Scientist who blogs about her experiments with food, pretty cool.


Cooking for engineers, the art of making food for scientists, there's blog, receipies, lists of ingredients... IDEAL. The forum is here


America's Test Kitchen, experimenting, testing, science desk

The Accidental Scientist, science of cooking. Part of a exploration museum, this place has answers to all kinds of food questions, tips to easier cooking, webcasts, forum.

Wikipedia on Molecular Gastronomy


Discovery Channel's program Kitchen Chemistry "The science behind cooking affects the way that we perceive taste and flavour - in addition to the four well-known taste sensations the tongue can detect (sweet, sour, salt and bitter) we have a fifth, known as umami."



Info on nutritions, health food, Nutraingredients


Datamonitor is the only source of global market, consumer, product and company intelligence for the consumer packaged goods market.


A hi-quality food image library and food photographic studio

Food and Beverage Network
"Ultimate Access to the world of food and beverage".

Search in 2500 websites of industrial food and nutraceutical ingredients suppliers. Easily find information on industrial food ingredients.


News and analysis on food ingredients at http://www.foodnavigator.com


Access food and drink industry consumption online




India news, This bi-monthly electronic publication presents a comprehensive picture of the food and food ingredient sectors in this huge market, second only to China. Please click on the link for direct access to a sample copy.

JETRO - Japan External Trade Organization: this is a very useful source of information (in English) for companies wishing to export to Japan.

Productscan Online, the world's largest online database of new consumer packaged goods located at http://www.productscan.com


The Food Institute is a non-profit information and reporting association for the food industry. We offer daily updates of breaking food industry news delivered on http://www.foodinstitute.com and via email through daily updates.



Japanese ingredients company, KAO. (R&D has more interesting info). More info:
Japan's hot ingredients of the moment, according to Paul Yamaguchi:

· Alpha lipoic acid (ALA) · CoQ10 · Collagen · Ceramide · Pracenta · Hyaluronic acid · Isoflavones · Amino acids, eg carnitine · Essential fatty oils (EPA, DHA, DPA) · “Anything that satisfies women aged 45 and over. These are prime customers for nutritional supplements as they have both time and money and they want to be healthy forever.”

The next line of emerging ingredients:
· Tocotorienol (super vitamin C); · Astaxanthin; · Peptide (soy, oligo, fish and others); · Creatine.

Innovative FOSHU products:
· Colesteblock from Kyowa (to lower cholesterol, using phospholipids and soy peptide); · Ameal S from Calpis (for high blood pressure, using lactotori peptide); · Minds from Mizukan (for high blood pressure, using apple vinegar) · Bansho-reicha from Yakult (for high glucose, using guava pholphenols); · Econa Cooking oil from Kao (for serum triglyceride levels, using diacylglycoerol).

Innovative products outside of FOSHU:
· Green tea drink from Kirin (or seasonal allergy, using KW bacteria); · Soy peptide soymilk from Kibun (energy boost using soy peptide); · Plant lactic acid bacteria drink from Kagome (for gastrointestinal health using plant lactic acid bacteria, which is stronger than milk-based bacteria); · Pucera from Oilio (meal replacement cookies that ease PMS, using linolenic acid).