News & Analysis on Food & Beverage Development & Technology
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
Addition of green and black teas to yoghurt may boost the colour and flavour of the product, without affecting the starter cultures, says a French-Tunisian study.
Metal detectable plastic tags for containers and pallets in food processing plants are integrated with an additive to ensure they are detectable in case they inadvertently become mixed up with the product, says the developer.
Givaudan has lifted the lid on its new approach to chicken flavours, as it takes its cue from consumers around the world and tips from top chefs.
Global food quality and safety analysts, Intertek, has acquired a Poland-based food testing laboratory, EKO-LAB, claiming increased demand for expert food testing in Eastern Europe.
Cargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems.
Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.