News & Analysis on Food & Beverage Development & Technology
Ongoing research into the effects of alcohol on our bodies reveals a variety of different, sometimes contradictory, findings. But a constant appears to be emerging - that alcohol consumed in absolute moderation, may actual help, rather than harm, our...
US researchers who recently completed the map of the peanut's genetic code are not just hoping to make peanuts more nutty but that the genetic blueprint will also help enhance disease resistance, cut down on pesticide use and increase the yield of the...
Mead Johnson, the dairy product subsidiary of Bristol-Myers Squibb, has started production at its first powdered milk plant in Thailand that will serve as a base to increase the company's business in Southeast Asia, the Bangkok Post reports.
The Australia New Zealand Food Authority (ANZFA) this week called for public comment on a number of proposed changes to the Food Standards Code, including new requirements for making nutrition claims, an extension to the folate/neural tube defect...
Folic acid is certainly making the news this month. On this site alone we have reported a number of new studies highlighting a variety of health benefits linked to this nutrient. And just today the Australia New Zealand Food Authority called for...
The little red berry may soon become the latest fat-burning food fad. Scientists in Japan have been experimenting with a range of different foods in an attempt to find an alternative to capsaicin, a substance found in red pepper that dissolves fat,...
Bad weather and political instability in major producing countries have pushed cocoa prices to a 14-year high, reports the BBC this week.
Food allergies in the West are a growing problem for the population. A European-funded project was set up to improve the understanding of factors that may be important in predisposing certain plant food proteins to becoming allergens. Read about their...
Scientists have known for some time that certain components of some foods, called amines, possess biological activity. Amines are formed during normal metabolic processes in living organisms and are present in everyday food products