News & Analysis on Food & Beverage Development & Technology
The price of staple foods in the UK could soar to four and a half times above inflation by 2030 unless developed countries slash their greenhouse gas emissions, warns a new report from Friends of the Earth.
Formulating açai products with extracts from rooibus tea may enhance the colour and improve the stability of açai’s healthy components, suggests a new study from Texas.
Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
Food and agricultural consultancy Promar has added its voice to those calling on government to raise sugar import quotas, saying that uncertain supplies lock in high costs for manufacturers and consumers.
The management of NIZO Food Research has reached an agreement with the NIZO foundation to buy out 100 per cent of the shares in the research company, bringing to an end over 60 years of connection to the dairy industry.
Sterilix Corporation and an ARS researcher claim to have developed a 100 per cent effective disinfectant for removing biofilms containing Listeria monocytognes from meat processing facilities.
TIC Gums has launched a new gum blend for use as a stabilizer in creamy salad dressings that it says provides good texture and mouthfeel – even in problematic bleu cheese dressings.
The European Commission has laid out a series of steps to improve supply chain relations in the food chain, and has launched a new tool to help ensure price transparency between actors.
Girls tend to prefer sweet foods and fruit and vegetables, whereas boys like meat, fish and poultry, says new study in Ohio grade schools - but tastes were also seen to change with children’s ages.
A campaign to reclassify Fentimans Victorian Lemonade as “imitation liquor” in Maine has prompted a flood of consumer interest in the drink.