News & Analysis on Food & Beverage Development & Technology
There is a general trend towards lower levels acrylamide in food products over time, EFSA has observed – but the decrease is not consistent across food groups and for some levels have actually increased.
National Starch has developed a multi-lingual dictionary of texture called the ‘Texicon’, which its sales teams use to ensure manufacturers and food scientists understand the same thing from descriptive terms.
A new water-based surface and utensil sanitiser promises to provide UK food and drink processors with a highly effective, safe, low cost and environmentally-friendly means of maintaining secure hygiene standards, claims its manufacturer Radical.
A new internet portal dedicated to providing information on animal welfare legislation, research and standards, practices and policies has been launched by the Food and Agriculture Organisation.
FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.
Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.