News & Analysis on Food & Beverage Development & Technology
European Union novel foods applications will be processed more quickly and the definition of what constitutes a novel food broadened, if a proposal for a new novel foods regulation is accepted by the European Parliament (EP).
This year’s Food Ingredients Europe (FiE) trade show in Frankfurt, Germany, will focus on key trends such as fat, sugar and salt reduction, global sourcing, and satiety.
Wild Flavors Inc has developed a new acid-stable blue color for food and beverage, solving a quandary that has thwarted the US industry for decades.
Ohly is launching an upgraded version of its torula yeast extract Provesta 512, following improvements to its processing and increased free glutamic acid level.
The wheat futures market, used by wheat farmers and processors to manage price risk, could lose its relevance unless efforts are made by the Chicago Board of Trade to bridge the wide gap between futures and cash prices, finds a new study.
There has been much excitement about the promise of stevia as a natural alternative to artificial zero-calorie sweeteners. FoodNavigator.com summarises the science so far.
Agriculture Secretary Tom Vilsack has announced that the US Department of Agriculture will conduct its first ever large-scale survey of organic farming in the US this spring.
More than half of American consumers consider environmental sustainability when choosing foods and beverages but companies need to communicate better about green issues, according to a new report.
Danisco has developed a new series of ingredients for processed meat products that it claims can help improve yield and cut costs in production whilst maintaining quality.
Arla Foods Ingredients has introduced a new milk protein designed to replace skimmed milk powder in meat formulations, which it claims offers better texture for less cost.