Developments in genetic coding techniques open the doorway to crops that produce higher yields or have positive characteristics, such as drought or pest resistance. The EU regulates the cultivation and use of genetically modified organisms (GMOs) in food...
‘Floating food’ that delivers more intense sweet, bitter and umami flavours via ultrasound could be the start of a culinary trend that sends combinations of food items directly to consumers’ taste buds.
Freeze-drying is great for locking in colour, nutrients and taste… but not the ‘fresh aroma’ profile of herbs, according to Givaudan, whose patented ‘top note’ flavours promise to revitalise the taste of processed ready meals.
After nearly 50 years of restrictions and quotas, Europe’s starch industry can produce as much isoglucose as it wants. But with freedom comes responsibility, warn policymakers. So what is industry doing to prepare?