Sago starch-based edible films prepared using microwave irradiation have demonstrated potential to be used as antimicrobial agents in active packaging, according to new research.
Guar gum prices have continued to soar in early 2011 due to oilfield demand, dashing observers expectations of a downward trend on the back of a bumper crop from India.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.
The Food Standard Agency (FSA) said it is considering signing confidentiality agreements with food and packaging companies in a bid to persuade them to share information on nanotechnology research.
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
Dow Wolff Cellulosics (DWC) is launching a new flavour stabiliser for beverages, which can be used instead of gum Arabic and OSA Starch to prevent oil separation and safeguard flavour – but without the price volatility.
Exposing cured sausages to mild heat treatment for a 24-hour period is effective in both combating E.coli and maintaining product quality, according to new research from Norway.
A campaign is in full flight to build public support for European curbs on excessive food commodity speculation and prevent US over-the-counter traders moving to ‘light touch Europe’.
Danish food ingredient supplier Palsgaard is building a new US $30m emulsifier factory in Asia, with production scheduled to start in the second half of 2012.
A novel cocoa cultivation method and a new approach to fermentation are resulting in cocoa beans with enhanced quality, claims industrial chocolate supplier, Barry Callebaut.
The ingestion of trans fats may increase the risk of depression, whilst healthier oils such as polyunsaturated fatty acids and olive oil may reduce the risk, according to a new Spanish study.
Global fish consumption has reached its highest ever level of about 17 kg per person on average, supplying more than 3bn people with at least 15 per cent of their average animal protein intake, according to a new report from the Food and Agriculture Organization...
The Food and Fairness Inquiry threw up much common ground between industry and other participants, says DG of the Food and Drink Federation – but an adjudicator over manufacturer-retailer relations is still needed as soon as possible.
The food and drink sugar users lobby has warned the European Commission that any further delays in intervention to remedy the sugar deficit in the market could result in even greater supply repercussions this autumn.
