News & Analysis on Food & Beverage Development & Technology
Less than three months after its launch, a Mediterranean diet packaging symbol already appears on 50 products in the US, and a number of new initiatives are underway to make it more accessible to smaller food companies.
The Maillard reaction product of chitosan and glucose extended the shelf-life of lamb in laboratory tests by two weeks, and may offer industry with a novel and efficient preservative for meat products.
Chitosan plus maltodextrin could offer an interesting alternative for the encapsulation of omega-3 rich fish oils, suggests a new study that uses a novel ultrasonic technique to generate impressive results.
DSM Food Specialities has reached an agreement with Frito-Lay and Proctor & Gamble that gives it intellectual property rights to use asparaginase, the enzyme that underlies its acrylamide-reducing PreventASe preparation, in food products.
Organic milk was not seen to be richer in vitamins or selenium than conventional milk, found a new study presented this week that contradicts the conclusions of an earlier, similar study.
News Focus: Health and Wellness
The third in a series of FoodNavigator-USA.com articles on the health and wellness approach of major US companies examines Nestlé's increasing focus on research and development as a means to improve human nutrition.