Scientist Lifts The Lid On Invisible Food Ingredient

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Bubbles, Food and Health

A University of Manchester scientist is set to lift the lid on the only food ingredient which does not appear on labels - bubbles. Dr Grant Campbell has spent years studying the tiny pockets of air in many of the things we eat and drink.

In a special talk he provides a unique insight into one of the major food ingredients alongside fat, protein and fibre, but one which is largely overlooked by British consumers.

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"People are interested in hearing about, fat, protein or fibre contained in food, but bubbles are practically overlooked, yet many of the problems in the kitchen or in the food manufacturing environment revolve around creating and stabilising bubbles in order to create appealing textures," says Dr Campbell.

"Everything from champagne, bread and puffed wheat to Perrier water and Aero bars contain bubbles. My aim is to open people's eyes to this area and to help them take an interest in the foods that they are preparing and eating."

Dr Campbell has spent years studying the complex processes of aeration which transform many normal foods into luxury items by incorporating air into them. His talk entitled 'Bubbles in Food' will explain how bubbles get into food and how they are used by food manufacturers to transform everyday ingredients into the most attractive foods.

"Bubbles don't contribute nutrition, they contribute luxury," says Dr Campbell.

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