News & Analysis on Food & Beverage Development & Technology
Food scientists in Russia have developed a new, safer preservative for meat and fish that they claim improves resistance to harmful bacteria and could extend shelf-life by up to 50 per cent, offering opportunities to food makers, writes Angela Drujinina.
Weekly Comment
As Chinese producers move in on western markets, the first response by many established players is to protect and defend their previous market positions. It's a doomed strategy.
Private equity moves deeper into food ingredients industry, with European equity provider ABN AMRO Capital buying up ingredients distributor IMCD from AlpInvest Partners, reports Lindsey Partos.
Laughing gas - or nitrous oxide - produces chocolate with better bubbles and a more intense melt-in-the-mouth flavour, claim UK researchers,writes Lindsey Partos.
In a move that is bound to add more heat to the dispute among EU states over genetically modified organisms, the Europe's food safety regulator has approved a number of products for use within the bloc.
Reports from a fresh Italian study alleging aspartame could pose a cancer risk are not in harmony with the extensive research that exist on aspartame, say suppliers of this popular sweetener.
Cargill's pioneering Life Stage approach to developing and marketing ingredients shows how the industry can better tune into consumer demand, writes Anthony Fletcher from New Orleans.