News & Analysis on Food & Beverage Development & Technology
Scotland is continuing its drive to attract more people at the start of their careers to work in the food and beverage sector ‘from farm to fork’, with a new initiative to help youngsters understand what goes into making a product.
New guidance for cold store operators on working at height will improve safety and prevent companies falling foul of the law, said the industry bodies and regulators behind the project.
A new study has concluded that organically-grown raspberries and blueberries do not have higher levels or activity of antioxidant activity, but phytochemical content can be significantly affected by processing method.
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
Marks & Spencer’s new sustainability commitments could open up new opportunities for its supplier manufacturers, as it plans to engage its business partners and make sustainability a driver of innovation.
Bisphenol A (BPA) exposure at certain doses has been linked to increasing rates of asthma, according to new research.
Antimicrobial compounds such as carvacrol and 2-Nitro-1-propanol (2NPOH) are effective inhibitors of pathogens such as E. coli O157:H7 and B.cereus and can be used with foods including cereal dough to prevent spoilage, claims a new study.
Nestlé is starting the integration of Kraft’s frozen pizza business into its international organisation, after competing the acquisition yesterday.