News & Analysis on Food & Beverage Development & Technology
A breakfast high in insoluble fibre could aid weight loss by reducing appetite, lowering food intake and reducing the glycemic response to a meal consumed 75 minutes later, according to new research.
Two new soy-based ingredients could allow processors to replace higher-priced dairy counterparts without significantly affecting nutrition and taste, their manufacturer claims.
The humble caper, a small addition to the Mediterranean plate, is a rich source of antioxidants, and exhibits protective benefits even when consumed in the small concentrations used for flavouring, says a new study from Italy.
Following the Southampton study that cast safety suspicions over certain artificial colourings, ingredients firms are redoubling their development and communication efforts to highlight alternatives from other sources.
European Muslims are underserved by Halal food options, says certification expert from Singapore, while Southeast Asia and the Middle East are eyed by certified Western companies keen on exports.
Flavor firm Wild reports seeing a surge in interest for its diacetyl-free butter flavors, following rekindled concerns in recent months surrounding the safety of the ingredient.