News & Analysis on Food & Beverage Development & Technology
Cargill is launching its first ever lecithin from sunflower, which it expects to attract interest from manufacturers pursuing allergen-free claims and to prove particularly popular for confectionery.
Combining chitosan and modified lecithin could offer interesting nano-encapsulators for a variety of ingredients, according to a new study from Japan.
Chr Hansen is set to extend a US culture system across Europe to balance demand for bulk production of more complex continental cheeses, which it says can ensure both product consistency and cost efficiency.
Volatile dairy prices are likely to continue in the mid term at least, New Zealand Fonterra has warned, signaling a need for on-going margin vigilance for food makers using dairy derivatives.
After gaining novel foods approval in the EU, baobab is tipped to become a billion dollar industry. Stephen Daniells speaks to William Smith from Afriplex to find out what foods baobab fruit pulp is turning up in, and whether supply can match the demand.
More needs to be done by the government to protect the public from contaminated food, a new survey on food safety and labeling has found.