Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
The draft report on the European Commission’s proposal for the provision of food information to consumers in the EU suggests substantial amendments which would offer small- to medium-sized enterprises (SMEs) more flexibility.
A new research project is aiming to be the first Europe-wide study of the various food labelling schemes and their effects on consumer dietary habits through a unique observation of consumers in ‘real life’ settings.
The Australian dairy industry continues to target product innovation with a new grant specifically designed to encourage innovative new ways of thermal and non-thermal processing and producing fermented foods and cultures.
Introducing foods not previously well known in a market is no easy feat for a distributor, but the firm charged with building support for cranberries in southern Europe is putting its store in education.