News & Analysis on Food & Beverage Development & Technology
A new study into benzene levels in soft drinks sold in Belgium has found that some still have higher levels than drinking water, and more research is needed into several possible contributing factors.
Adding cauliflower to ready-to-eat snacks boosts fiber content and nutritional value, a new study has found.
The trend towards low and reduced-fat food is creating opportunities for enzyme-modified cheese flavours to create intense cheese-tasting food without the calories.
A standard language is needed to describe texture, according to National Starch, to help manufacturers understand the needs of consumers and increase speed to market of their products.
Beneo-Remy has announced a price increase of 40 per cent across its rice-derived ingredients portfolio to help counter the pressure of greater demand on rice supplies and higher costs.