News & Analysis on Food & Beverage Development & Technology
Launches over the last month include natural flavours for confectionery from Wild, an egg substitute from Advanced Food Systems to help save costs, and a new natural emulsifier from National Starch.
The high cost of citrus, mainly as a result of poor weather in prime growing regions, has led Givaudan to develop a new range of lemon oil replacers, which it claims are a precise match for the flavour profile and functionality.
Food makers have faced a doubling of raw material and packaging costs in five years, but a recent report reveals the manufacturers are facing the challenge head on, with underlying business remaining resilient.
The role of yeast in reducing acrylamide in bread, biscuit, and cracker doughs may be underappreciated, suggests a new study from the UK.