All news articles for February 2017

© iStock/Studio-Annika

SCIENCE SHORT

Stevia’s stability affected by light

By Niamh Michail

The stability of stevia’s sweet-tasting molecule rebaudioside A is adversely affected by light exposure, say researchers, but light-protective packaging could be the answer.

‘Risk averse’ EU industry shunning fermented food trend

‘Risk averse’ EU industry shunning fermented food trend

By John Reynolds

Growing public interest in fermented foods in Spain and France is not being seized upon by European food companies and retailers because they are too “risk averse and conservative”, according to the author of a new report into the trend.

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