News & Analysis on Food & Beverage Development & Technology
News focus: Pectin
At a recent conference on hydrocolloids the discussions were dominated by health and price. In the first in a special series, FoodNavigator examines the potential opportunities and challenges for pectin for health.
A new production process that makes the most of every scrap of corn in the face of rising prices could turn biofuel producers into food producers within two years, says its developer.
Food factory cleaning and disinfection is the subject of new guidelines produced by the Campden and Chorleywood Food Research Association (CCFRA).
Confectionery makers can expect price pressures to continue in 2008 for liquorice extracts as demand on global stocks impacts the supply line.
The acrylamide-reducing enzyme Preventase has been granted approval for use in Switzerland, marking a new step down the road towards industry-wide adoption for biscuits and other baked goods.
An ingredient manufacturer says that one of its functional carbohydrate products can offer brewers improved texture and stability retention in lower or no-alcohol beer, according to independent testing.