News & Analysis on Food & Beverage Development & Technology
New coatings on cellophane film designed to wrap large blocks of yeast used in bakery processing plants could help managers ensure the ingredient remains alive and no contamination ends up in their products.
Eating sauerkraut and raw cabbage may protect women from breast cancer, said a team of US and Polish researchers last week.
Chr Hansen's aim of increasing its 50 per cent share in the Italian meat cultures market depends on constantly improving communication with customers, according to the firm's Italian meat sector manager.
The European Commission is belatedly investigating reports that French beef containing E Coli has been exported across the EU, while half of the 43 tonnes of infected meat still circulates.
Israeli flavors firm Frutarom has announced that distribution of its products in Canada is to be taken up by Nealanders International, a move in line with Frutarom's strategy to become one of the world's top ten flavor players.
Increased demand for Tate & Lyle's calorie-free sweetener has helped the company to record a first-half profit increase of 59 per cent and successfully fend off spiralling raw material costs.
Whey protein and isolate manufacturer Protient has been acquired by ABF Ingredients, a division of Associated British Foods - a move which will increase the Minnesota company's sales on a global basis.
The recent discovery of fat taste receptors on the tongue sheds new light on how taste buds function and could have ramifications for food makers.
A prebiotic ingredient could significantly lower the glycaemic index of food products when used in replacement for sugar, according to a new study.