News & Analysis on Food & Beverage Development & Technology
A manufacturer of thermaphilic cultures for cheese production has extended the range’s applications with a new product it claims can improve the cost effectiveness of manufacturing softer products such as camembert and brie.
The European beverage industry will find strength in variety in its attempts to offset the impacts of the current economic downturn, according to a new report.
Significant progress has been made in cutting work place injuries in the food industry, according to a conference on food manufacturing safety staged yesterday in Blackpool, UK.
A six-year effort to harmonise trade in organic produce between markets with different standards and environmental conditions has yielded fruit, with the launch of two tools to establish equivalence between standards and improve market access for farmers...
Modifying the ingredients and manufacturing parameters may enhance the stability of soy stabilised emulsions for food, says a new study from Ireland.
Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food processing environments.
A new Eurobarometer survey that has revealed consumers’ views on animal cloning for food production to be overwhelmingly negative will be used by the Commission in its analysis of whether action is required on the subject, and if so, what kind.
Reading Scientific Services Limited (RSSL) said that it is adding a third technique to the armoury of tests it can use to detect melamine.
Symrise is highlighting its aldehyde-free vanillin flavor, which it said can be used in functional food, nutraceutical and pharmaceutical applications without compromising active ingredients or causing browning in products.
A subsidy on healthy food could help tackle obesity and other conditions which can be prevented through nutrition strategies, according to the American Dietetic Association.
The perception that snack foods to eat between meals has changed as snacking has become an additional meal and in some cases a replacement, according to a new report.