News & Analysis on Food & Beverage Development & Technology
Aspartame and sugar are likely to be the main substitution targets for emerging stevia sweeteners, and beverages the initial main application, writes Sneha Pasricha, a research analyst for Frost & Sullivan, in the first of two guest articles.
Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
The French department responsible for tackling fraud has issued a new note setting out how the term ‘natural’ should be used on food products.
Microwaving frankfurter sausages or hotdogs for 75 seconds at high power can boost protection from pathogens like Listeria that cause food-borne illnesses, a new study has found.
The EU has launched a new campaign to encourage healthy eating among school children, bringing the Tasty Bunch roadshow to 18000 kids in 180 schools, in seven counties.
The UK food job market has seen an upturn in recent months, according to a recruitment expert, and it’s no longer a buyers market for those in the hiring seat. But for mainland Europe, recovery is still to come.