News & Analysis on Food & Beverage Development & Technology
The emergence of more small to medium size food manufacturers in Algeria has led National Starch Food Innovation (NSFI) to appoint a local distributor, so it can better meet their needs for smaller orders and reactivity.
Rhubarb farmers in the north of England are to celebrating after their rhubarb, grown using a method developed specially for the region’s soil, is granted protected status.
Consumers’ view of soft drink portion size depends on whether they are drinking out of a glass or a can, research indicates, but as long as the energy per portion is marked this should not pose a problem.
Kampffmeyer has developed a new clean label binding system for tomato sauce, which it says removes the need for modified starch and reduces the amount of tomato needed.
Leading industry bodies have endorsed a proposal by European safety chiefs to evaluate the safety of non-plastic food contact materials such as inks, coatings and adhesives.
Cranberry pomace, a by-product of the juicing process, may be extruded to produce a range of polyphenol-rich ingredients for use in supplements or functional foods, says a new study.