News & Analysis on Food & Beverage Development & Technology
Manufacturers of organic goods may no longer use certain nonorganic color ingredients or the food additive potassium tartrate, following the publication of a new rule by the US Department of Agriculture (USDA).
A second Japanese company has set-up operations in The Netherlands' renowned Food Valley this year, underscoring the region's strategic importance, both in R&D and in proximity to the high-potential European market.
A shocking report which predicts more than half the population of Britain will be extremely overweight by 2050 could give an incentive for developing personalised nutrition as a tool for cutting obesity.
The use and stability of dairy proteins as emulsifiers could be massively extended by adding sodium alginate into the mix, according to new research from Massachusetts.
Ingredient firm Cargill has taken one of its sweetener products to consumer aisles, following an agreement with popular consumer brand Clabber Girl.
Mergers and acquisitions in the UK food sector almost tripled in value in the first half of 2007, says a report, but the credit squeeze could put off private equity, meaning more opportunities for trade buyers.
Chrysantis announced its branded zeaxanthin has achieved Generally Regarded As Safe (GRAS) status, opening up the potential for the ingredient to be used in a new category of functional food and beverages.