News & Analysis on Food & Beverage Development & Technology
While food scientists are keen to promote the gluten-free benefits of sorghum in food formulations, African scientists are set to design a genetically engineered 'super sorghum' packed with vitamins and minerals
Food makers and ingredients firms will benefit from a new European platform that will prioritise research and development initiatives to keep the €800 billion food and drink industry competitive,reports Lindsey Partos.
New test from the National Food Laboratory meets growing demand from food manufacturers to verify their ingredients are free from the potentially carcinogenic red dye Sudan.
The fast-approaching deadline for trans-fat labeling has created enormous momentum behind the development of trans-free oils, writes Anthony Fletcher.
Balchem's acquisition of the encapsulation and agglomeration business of Loders Croklaan shows that the company believes there is a strong future in encapsulation technology.
Overall there is no difference in health risks to consumers between farmed and wild salmon according to scientists at the European food safety regulator.
The National Food Laboratory has developed a new test method for the detection of Sudan Red food dye, a potential carcinogen that has been the focus of numerous product recalls.
Cereal giant Kellogg's to cash in on growing cereal bar market, rolling out a new range this week in the UK.