News & Analysis on Food & Beverage Development & Technology
High fructose corn syrup may be labeled natural when synthetic fixing agents do not come into contact with it during manufacturing, said the Food and Drug Administration (FDA), fuelling further debate on the controversial sweetener.
Thirty-five new international food standards were adopted during last week's 31st session of the Codex Alimentarius Commission, including guidelines on the use of flavourings and gluten-free products.
Increasing demand for gelatine, coupled with consumer concerns over the mammalian variety, may open the door for fish gelatine to fill the gap for food formulators, says a new review.
Amid rising prices for egg-based ingredients, Dutch bakery ingredients firm CSM examines opportunities for bakers to cut costs in their formulations.
Land O'Lakes identifies the vital steps to making good cheddar, and the challenges of making functional and better-for-you dairy products.
National Starch has introduced an organic beverage ingredient into the US and Canadian market that it describes as "nature's perfect emulsifier" and hopes will rival gum arabic.
Ingredients firm Wild has developed a line of natural flavours that can be used to bring a refreshing effect to confectionery products.
The 2008 IFT Food Expo Innovation Awards honour the best of the bunch, with companies able to leverage the prestige to boost their profile.