News & Analysis on Food & Beverage Development & Technology
A treatment method using supercritical carbon dioxide (SC-CO2) can help ensure the safety of fresh produce such as alfalfa seeds in terms of Listeria, Salmonella and E. coli contamination, claims new research.
There’s gold to be found in them health claims mountains, but prospectors from the European Food Safety Authority (EFSA) must be happy with the little chunks that add up to a lot, and stop searching for nuggets the size of your fist.
EFSA has given the first indication of the data it sees as necessary for approval of new flavourings, under the new regulation and common authorisation procedure that came into force this year.
Switching over to low-salt products may also benefit bone health by reducing calcium loss, suggests a new study from Australia.
People reporting a high consumption of processed foods could be more likely to experience depression in middle age, says a new study that suggests food should play a greater role in preventing depressive disorders.
Arla Foods Ingredients has announced a new three-step hands-on programme for working with food manufacturers on product development, from conception to large-scale trials and commercialisation.