News & Analysis on Food & Beverage Development & Technology
The UK’s pledge of ₤150m (c €186.8m) in mid-term support to help the manufacturing sector deal with new challenges and global trends has been welcomed by the food industry which, nonetheless, says it is ‘not standing still’.
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Companies are starting to take another look at waste as by-products from food production pose a major problem to industry. Disposal can be costly and if a firm must pay for the whole fruit, they may as well find a way to use it all.
Food manufacturers are well aware that, in order for a product to succeed, they must understand consumer wants and needs. But according to a new paper from Frost & Sullivan, they need to delve even deeper into the link between flavours and emotions.
The blueberry pigment cyanidin glucoside may be the best option for food scientists to colour products, according to a new study from Slovenia.
Costs may ease up for bakers and snack makers as the price of bread-making wheat moves downwards on the back of strong yields.