News & Analysis on Food & Beverage Development & Technology
Guest article
The changing dynamics of the organic dairy industry may have resulted in different production practices, but these are not necessarily wrong, and accusations must stop if there is to be any hope of meeting increasing demand, according to one food writer.
Encapsulation of probiotics in whey protein gel particles could offer protection during processing and storage, as well as extending the food applications of the bacteria to biscuits, vegetable and frozen cranberry juice, indicates research from Canada.
Netherlands-based DSM has announced the publication of the full genome for the fungus Aspergillus niger used to produce a range of enzymes and other compounds for the food industry.
The European Commission took the first steps towards a substantial withdrawal of quota sugar from the market this week.
The UK Food Standard Agency's expert advisory committee on novel foods is consulting on draft opinions on applications on the substantial equivalence of two novel ingredients.
US agricultural giant ADM has sold its North American bakery ingredients division in a move designed to streamline its operations and focus on its core areas of expertise, the company told FoodNavigator-USA.com.
Over half of the most heavily advertised children's food and beverage products that clearly feature fruit on their packaging contain no fruit at all, according to a study released last week.
Novozymes's strong performance in 2006 continues the enzyme firm's impressive growth in a tight marketplace.
A case of mistaken identity has led to another breach of the UK's bovine spongiform encephalopathy (BSE) regulations, the country's food regulator said yesterday.