News & Analysis on Food & Beverage Development & Technology
Claims that UK supermarkets are promoting more unhealthy foods than they were two years ago have met with criticism from the retail sector, which has been working with private-label and branded food manufacturers to improve the health profile of products.
The success of branded food ingredients should be measured by their ‘brand equity’, not just their market share, according to a new market insight from Frost & Sullivan.
Europe’s health claim assessment process kicked off with the rejection of almost 90 per cent of the first bunch. But industry must accept its shortcomings if credibility is to be the winner.
Green organisations have instigated legal action over the new maximum legal limits on the level of pesticides allowed in food items sold in the European Union.
Insoluble fibres from starfruit could offer industry potential carriers for nutrients, or for the slow-release of other ingredients, suggests new research.
A newly developed ethanol-based sanitizer ensures hand hygiene and minimizes transmission of viruses such as norovirus in food processing environments, according to a new study.