News & Analysis on Food & Beverage Development & Technology
A new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (RTE) turkey bologna is effective in reducing the L. monocytogenes pathogen and preventing outgrowth during refrigerated storage.
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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.
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’.
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.
Neptune Technologies & Bioressources has secured a chunk of funds through a new financing agreement, which the firm says will help to double its production capacity of krill oil.
Farmers in the US are being forced to leave the organic market because it is too costly, compounding supply shortages already faced by food manufacturers, according to a new report.
Costs may ease up for bakers and snack makers as the price of bread-making wheat moves downwards on the back of strong yields.
A new mobile phone service which sends out customized meal suggestions at the time of purchase could also encourage people to buy foods such as those high in fiber or Omega-3, according to industry commentators.