News & Analysis on Food & Beverage Development & Technology
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
The UK Salmon Processors and Smokers Group (SPSG) said that the Food Standards Agency (FSA) findings showing low levels of Listeria in smoked fish in UK retail outlets is a result of their strict production controls.
Special edition: Sustainability
In the second in our special series on sustainability, FoodNavigator considers how far a company should go in making green sourcing claims, if it is not able to ensure that every ingredient and production process is as green as can be.
The Australian and New Zealand food safety regulator is mulling a part reversal of a 1990s restriction on the use of coal-based dye erythrosine, after receiving a petition for its use in colourings for bakery icings.
Friesland Foods Kievit has launched what it is calling a world first omega-3 (DHA) and omega-6 (ARA) encapsulated combination ingredient that can be incorporated into hypoallergenic infant formula.
In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.