News & Analysis on Food & Beverage Development & Technology
Optimising the sourdough process by fermenting bran with yeast and lactic acid bacteria can produce mildly sour wheat bread with improved flavour, texture and nutritional value, say food researchers in Finland.
Improving communications in food science and safety Europe's food agency is calling for feedback from scientific organisations to form a formal scientific network.
As a warning of safety procedures at flavour firms, a former popcorn-plant worker in the US has been awarded $15 million (€12m) after a jury found exposure to butter-flavouring fumes led to his severe respiratory problems.