News & Analysis on Food & Beverage Development & Technology
Mixing maize starch and flaxseed gum, a lesser used hydrocolloid with properties similar to guar gum, may offer food formulators a new way of control texture and improving stability, suggests fundamental research from China and Turkey.
A new joint venture by DuPont and Danisco aims to develop what could be the first large-scale non-food ethanol production, which could lighten the pressure of biofuels on the food industry.
This week, Glanbia says it expects to offset dairy cost pressures by meeting full year growth, and Fonterra is expected to target expansion in Australia.
Understanding the associations between body composition, metabolic status, diet and lifestyle habits could be key to the struggle against obesity, and gaining an advantage in formulation.
A growing body of research is questioning the usefulness of low-calorie sweeteners in stemming weight gain, according to an editorial in JAMA, which could have an impact on diet food development.
Slovenian natural extracts supplier Vitiva is introducing a new version of its Inolens rosemary extract, targeted at increasing the shelf-life and stability of food grade oils and fats.