News & Analysis on Food & Beverage Development & Technology
Japanese scientists have found that red pepper, also known as cayenne pepper, suppresses fat and energy intake when added to the diet but they say that this is not a result of the spice's sensation on the mouth. The multi-use ingredient adds to...
The UK food safety watchdog has 'provisionally reached a view' that the sweet, purple saskatoon berry recently available to consumers will have to apply for pre-market approval before being allowed back on the shelves, writes Lindsey Partos. Withdrawn...
British promoters of carbohydrate-rich foods such as bread and potatoes have repeatedly stressed that the low-carb Atkins diet fad has had little or no impact on sales of their products. But this has not stopped them from going to increasingly...
As food makers increasingly turn to nutrients to fortify and 'functionalise' their food products for a growing consumer market, a new study out of the US find that high doses of vitamin C increase the severity of spontaneous knee osteoarthritis in an...
New research funded by the UK's Food Standards Agency could help food manufacturers ensure that the meat-free food eaten by vegetarians and people from certain ethnic groups is not contaminated by meat.
Japanese sweetener and seasonings giant Ajinomoto plans to ramp up production of its Masako flavoured seasoning in Indonesia, reported the Nihon Keizai Shimbun yesterday.
Eastern Europe will prove pivotal to future palm oil demand. According to the Malaysian Palm Oil Promotion Council both Russia and Ukraine will be driving demand, which is expected to top growth of ten per cent in the coming years, writes Simon Pitman.
Energy and sports drinks continued their rapid rise up the soft drinks rankings last year, driven by new product launches and an increasing trend towards convenience and on-the-go consumption. But while most of the growth has come from North America...
If the biotech industry had first launched foodstuffs bursting with health benefits for the consumer it is likely that shoppers might have more readily accepted genetically modified foods, so claims the former head of the US Food and Drug Administration.