News & Analysis on Food & Beverage Development & Technology
A proposal to send unspent EU subsidies to developing countries worst hit by food price rises would have knock-on benefits for the EU, according to the rapporteur leading a Development Committee debate yesterday.
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
Confectioners may seek to develop new formulations that use cocoa powder and baking chocolate, as new evidence suggests these two chocolate foods deliver the highest levels of the health-busting antioxidant resveratrol.