News & Analysis on Food & Beverage Development & Technology
Greater traceability in the food chain is a political issue that could add significantly to manufacturers' expenses and even claim some casualties. But the industry should still benefit in the long run, KPMG analyst Mark Baillache told Anthony Fletcher.
Pursuit Dynamics claims that its fluid handling system is able to reduce cooking times for sauces by up to 95 per cent and clean-down time between batches by 80 per cent, writes Anthony Fletcher.
Much of the flour that goes into breads, pasta, cakes, breakfastcereals and other foods comes from so-called 'winter wheats', planted in autumn and harvested in spring. New research has identified the key gene involved in the crops development, a...
US food and beverage maker Queench is to buy Canadian soyfoods company So Soya+, along with the flavoured water beverages firm Bay Hill Impex as it aims to expand its product lines.
Food scientists continue to unravel the mystery behind the 'sinking-bubble' phenomenon with researchers finding what goes up, must come down.
A diet of rapeseed oil fed to dairy cows can produce healthier milk and butter to beat their artery-clogging equivalents, find British scientists, signalling future gains for suppliers of ingredients to the animal feed industry.
Input into new technology moves up a gear in Ireland with the country's food development agency announcing a link up with Dublin university.
Dutch firm Loders Croklaan Lipid Nutrition is the first company to demonstrate the safety of its conjugated linoleic acid, a fatty acid hailed as the next big weight loss ingredient, writes Dominique Patton.