News & Analysis on Food & Beverage Development & Technology
The UK’s Food Standards Agency (FSA) has formalised a commitment to bring its decision-making process more in line with the government’s policy on sustainable development, meaning it will have to reconsider some of its advice.
Food additives in alginate-based gel will affect the characteristics of the resulting gel, with new information from the US sure to help food scientists optimise formulations.
Convenient access and greater shelf impact are the benefits claimed for new metal packaging for anchovies launched by Crown Food Europe last week.
Weekly comment
Before reading this you’re probably going to need a coffee, in fact why not have a few? After all who’s to say when enough is enough in our hunt for a caffeine kick.
Researchers at Campden BRI have devised a way to measure eggs’ performance during cooking which they say could lead to the discovery of the perfect egg for use in bakery products.
The fall-out from the melamine crisis in China is prompting manufacturers to be super careful about sourcing safe ingredients, say industry sources – not just dairy and not just those coming from China.