News & Analysis on Food & Beverage Development & Technology
The food industry’s relative immunity to the effects of recession, and the strong links throughout the supply chain, mean it can play a part in reinvigorating the whole economy, say agricultural economists from Greece.
Special edition: Salt reduction
In the fourth part of our series on salt reduction, we look at the rise of sea salt-flavoured products, predominantly in the snack-food area.
Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.
Current authorised maximum use levels of lycopene as a food colour are up for review with its use in fortified foods a critical factor, claims the European Commission following the publication of the revised exposure estimates for the cartenoid by EFSA.
Chicken meat could account for almost a third of all human cases of campylobacteriosis in the EU said the European Food Safety Authority (EFSA).